This is the time of the year when soup warms you up on a cold evening or if you live in Florida, a cool evening. My son’s crop was fantastic this year. So when I came back from Vermont recently, I brought one with me.
Not sure where the original recipe came from since I have doctored it up over the years. It is an easy recipe that takes around 45 minutes to make.
1 butternut squash, about 2 pounds
2 tablespoons canola oil
1 cup diced onion
1 ½ teaspoons minced garlic
½ cup thinly sliced carrot (can use shredded- whatever you have on hand)
½ teaspoons cumin (ground)
½ teaspoon salt
½ teaspoon pepper
2 cups chicken stock (or more)
¼ cup skim milk (called for heavy cream, but trying to cut calories)
1. Cut the squash in half and scoop out the seeds. Peel the squash and cut into one-inch pieces.
2. In a large pot, heat oil (over medium heat). Add onion and garlic and cook, stirring often until onions are lightly browned. Make sure NOT to burn the garlic – about 5 minutes.
3. Add the carrot, pepper, and salt. Cook 1 more minute.
4. Then add the squash and chicken broth. Bring to boil, reduce heat and simmer for 15-20 minutes or until vegetables are tender. Should look like this.
|Cooked Butternut Squash and Vegetables|
5. Remove from heat and puree the soup using an immersion blender or transfer to a blender or food processor. I use a food processor.
|Use a Food Processor to Puree Butternut Squash Soup|
6. Puree until smooth. My husband likes fine bits of squash in his soup, so I don’t make it completely smooth.
7. After you have pureed all the soup, best to do it in batches, add it back to the pot. Add the milk or cream and adjust seasonings. (more salt and pepper to taste) Soup should be creamy but not too thick.
8. Serve with some fresh rolls or sour dough bread.
|Butternut Squash Soup with Sour Dough Bread|