Butternut Squash Soup
I’m not sure what’s it’s like in your neck of the woods but when spring hits Salt Lake you can count on it snowing just when you’ve fallen in love with the cool spring air and warming sunshine. That’s exactly what happened today. We’ll when the weather gives you snow make soup, I say! This is one of my favorite soups it’s hearty, rich and delicious! You won’t mind a little cold front with this in your belly to warm you up. Serve with homemade bread (see previous recipes)
*If you’re planting a garden make sure to plant a butternut squash plant. They store great through the winter and you can make all sorts of meal with them! In fact I just used my last one for this recipe.
1 med size butternut squash
1 med yellow onion
Salt and pepper
6 cups of vegetable or chicken stock
Seasoning options: Curry powder or Nutmeg choose one
3 garlic cloves
Peel the butternut squash. I find it easiest to cut it in half first and then use a knife to trim off the hard outer peel. Remove the seeds and cut up the squash into small squares, this will help it to cook faster. Chop up your onion and mince the garlic. Heat up a stock pot with about 2 tablespoons of oil on med-high. Add the squash, onion, and sauté for about 5 minutes add the garlic and sauté for another 4 minutes. Now add the stock and simmer for about 15 min or until the squash is tender. Once the squash is tender use an immersion blender to puree the soup or put it in blender to puree, and then return to the pot. Add the curry or nutmeg. If you’re using curry try 2 tablespoons give it a few minutes and then taste to see if you want more. If you’re using nutmeg I suggest grating the fresh stuff over the pot, don’t use to much probably about a teaspoon. Again let it settle for a few minutes and then taste to see if you want more. Simmer on low for another 15 minutes to let the flavors come together. Salt and pepper to taste. I find this soup to be very creamy and rich even without cream but to make it even thicker you can add a half to a cup of heavy cream or Greek yogurt at the same time you add the seasoning.