Butternut Squash Soup

Butternut squash is one of my favorite vegetables, so rich, creamy, flavorful, yet so simple. It’s good on its own, cubed and roasted with a little evoo and salt, or mixed into a comforting pot of soup. My mother would make butternut squash soup for Thanksgiving, served prior to the main course. Everyone looked forward to having her butternut squash soup, especially served in her special pumpkin shaped bowls. Serve this with a buttery grilled sandwich on a hearty artisan bread, I used rosemary sourdough to make a turkey and cheese melt and it was DIVINE. This is one of my favorite fall recipes and I’m so excited to share it with all of you!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
  • 3/4 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper (r white pepper if you don’t want the dark flakes)
  • 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 4 cups chicken stock
  • 3/4 cup half and half
  • fresh thyme sprigs and/or heavy cream for garnish

Instructions

  1. Heat a large pot over medium heat. Add the olive oil.
  2. Add the onion, garlic, ginger, paprika, salt and pepper, and thyme, and saute until the onion is soft and transparent.
  3. Add the cubed butternut squash and toss in the onion mixture.
  4. Add the chicken stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
  5. Add the lid to the pot and bring to a boil over medium-high heat.
  6. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
  7. Remove the soup from the heat and add the half and half.
  8. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
  9. Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

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