Butternut Squash Soup

Butternut Squash Soup

We’ve had three rainy days (interspersed by warm sunny days) over the past month, so I’m taking that to mean that it’s officially fall and okay to make soup once or three times a week. I could eat soup every day, but that probably wouldn’t be fair to Steve.

So far I’ve made butternut squash soup (twice), miso soup, broccoli soup, and tortilla soup with chicken. On the menu later this week is quick beef soup — a tomato-y soup with ground beef and small bits of pasta.

I had butternut squash soup for the first time last year and it’s become one of my favorite soups. Once you get past the prep, it’s relatively easy to make, although you do have to clean up a blender afterwards. Here’s the recipe I use. I adjust the amounts a little bit depending on what size squash I end up with from the store.

Peel a 3-lb. butternut squash and trim off the ends. Start cutting 3/4″ slices off the narrower end until you hit the hollow where the seeds are. Then cut the squash in half to more easily de-seed the squash. Continue slicing the squash, then cut the slices into cubes.

Peel a medium onion and chop.

Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the onion and cook until it’s softened (5 minutes or so) . Add the squash, 4-5 cups of chicken broth, 2 sprigs of fresh thyme, and a small pinch of nutmeg. Heat the soup until it’s simmering, then cover and cook for 20-25 minutes until the squash is soft.

Get a blender out. Remove the thyme stems. Scoop squash and broth into the blender until about halfway full, then puree the soup. From past experience, you might want to just pulse the soup and hold the top down with a towel so you don’t have a squashed kitchen. Pour the blended soup into a large bowl while you puree the rest of the soup.

Pour the soup back into the pot. Add 1/2 cup of heavy cream and stir in. Heat the soup until it just starts to simmer, then turn off the heat. You can add more chicken broth if the soup seems too thick for you (I like it thick, personally).

Serve the soup. Try sprinkling some ground nutmeg, cinnamon, or cloves over the soup and stirring it in. Some people also like it with sour cream, cheese, or even peanut butter! My personal favorite is ground cloves; Steve likes cinnamon.

I think I have some leftover in the fridge that I can have for my morning snack… Yum!


4 thoughts on “Butternut Squash Soup

  1. Thanks for sharing. I discovered Butternut Squash soup about a year ago too, and love it. Although I’ve never made it myself.

    But now I’ll give it a try.

  2. I just read your post about your squash recipe and was about to suggest this! 🙂 (Note – I’ve heard that precut squash makes the flavor of this soup suffer, so if you’re thinking of prepared squash later on, be forewarned!)

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