Easy Butternut Squash Soup
This soup is a gold medal winner! In just a few steps, with a few ingredients you can have a delicious hot bowl of soup on your table in an hour. For the home gardeners in the audience, you should still be able to use the squash from your garden. Butternut squash is a hearty fruit and stores for several months in a cool dry place. That is why it is called a winter squash, even though it is harvested in late summer and throughout the fall.
Preparing the squash is the hardest (figuratively and literally) part of the recipe. You need to first peel it, make sure to get down to the deep orange flesh inside. Then you will need to cut the squash into 1 inch cubes and remove the seeds from the bulb of the fruit.
The next steps involve cooking the ingredients until they are softened. First you brown the squash in olive oil (takes 10 minutes). Then you add the onions, brown sugar and pinch of salt and cover the pan to get the onions to soften (take 5 minutes). Uncover pan and add the vegetable broth. Bring to a boil, and then reduce heat and simmer for 30 minutes. The last step is to puree the mixture, with a small amount of butter, either in the pan or a bowl with an emersion blender. That is all there is to it, the soup is ready to eat. Top each bowl with a tablespoon of toasted nuts and dinner is served!
Butternut Squash Soup Recipe
Ingredients
- 1 Roasted Butternut squash peeled, seeded, and diced
- 1/2 cup yellow onion, diced
- 2 tbsp olive oil
- 2 tbsp dark brown sugar
- 1 quart vegetable stock
- 1 tbsp butter
- Salt and black pepper to taste
- 1 tbsp toasted nuts (pine nuts, pecans, walnuts) Optional
Instructions
- First add oil to deep pan and heat it before then adding the diced squash to the pan.
- Roast the squash until it starts to brown.
- Add diced onion, sugar, and a pinch of salt. Reduce the heat and cover the pot.
- Stew together until the onions are soft 5-10 minutes. Add the stock and bring to a boil.
- Reduce head and simmer for 30 minutes.
- Add the butter and puree the soup with an emersion blender. Season with salt and pepper.
- Top each bowl with 1 Tablespoon of toasted nuts (pine nuts, pecans, walnuts) if desired.
Comments ( 2 )