I was never a big fan of pureed pumpkin, squash-like soups. The idea always turned me off until I’ve tasted, made and eaten DELICIOUS butternut squash and pumpkin soup. You think it takes time but it really doesn’t. Butternut squash soup is basically a puree mixed with soup and is very simple to make. I think I was turned off a long time ago by eating it from a soup box. However, making it fresh is ALWAYS the way to go when you talk about soups. This soup always make me think of the Holidays. Mm!

Butternut Squash Soup

Makes 4 servings: 30 minutes

Ingredients:

  • 1 medium butternut squash
  • 1/2 medium onion, chopped
  • 1 celery stock, chopped
  • 1 clove onion, minced
  • 2 tbs unsalted butter
  • Salt & pepper to taste
  • 1 can chicken or vegetable soup stock
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Dash of cayenne pepper

Directions:

  1. Peal and remove seeds from squash, then chop in 1 inch squares. Melt butter in large sauce pan. Add onions, celery, and garlic. Sautee until onions are translucent.
  2. Add butternut squash and stock. Once boils, reduce to simmer for 20 minutes. Use a slotted spoon to spoon contents into a blender and puree. Return puree to soup.
  3. Add seasonings, cinnamon, nutmeg, cayenne, salt and pepper to taste. Garnish with a dollop of cream and snippets of chive. Serve with crusty bread or a sandwich!

Enjoy!

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