This season I’ve been trying a new soup recipe each week. I’ve eaten more soup in this one winter than I ever ate in my entire life combined, and I’m loving it.
Butternut squash soups are easy, and they’re also easy to change up. You can add chilies to make the soup zesty. You can add black pepper for boldness. You can add more onions or apples, or even some maple syrup for a sweeter soup. You can add sour cream for a more full, creamy soup. The options are endless. This particular recipe is a good base that can be added to, depending on your personal taste at the moment.
3 1/2 cups chicken or vegetable broth
1 cup chopped onion
3 cloves garlic, chopped
5 cups (about 1 pound) butternut squash
1 apple, peeled, cored & chopped
- Heat 1/2 cup of broth in a large pot over medium heat.
- Add onion and garlic and cook, until soft, about 10 minutes.
- Add butternut squash, apple and remaining broth, cover and simmer until squash is very tender, about 30 minutes.
- Taste and adjust seasoning with salt and pepper.
- Working in batches, carefully purée in a blender until smooth.
- Transfer to bowls, and serve.
The color of this soup is really quite nice. A beautiful shade of orange that’s not too bold, and not too boring.
And did you know that the seeds of the butternut squash are edible? They’re terribly good if you clean them up a bit, dry them off and either pan fry them in a little bit of olive oil or dry roast them with a bit of salt. You could eat them as a snack, or use them to top your soup or a nice salad.