Butternut Squash Soup

by May 3, 2012
filed under Life

Butternut Squash Soup

This week’s recipe is proof that food doesn’t have to be fancy in order to taste fancy. Butternut squash soup is made from inexpensive, easy-to-find ingredients and requires very little effort to make, and yet its rich, elegant taste could easily convince you that you sneaked it home from a five-star restaurant. It’s like ordinary vegetable soup that has gotten in touch with its inner foodie.

Unlike many thick, rich soups, butternut squash is completely healthy, and if you use meat-free soup stock, it is vegan-friendly! Hint: Many of the boullion cubes you can buy at the grocery store are meat-free. Just read the ingredients to be sure!

If you feel like being a little on the decadent side, add a cup of milk or cream to the soup for an extra-smooth flavor. Adding nutmeg and/or cinnamon can make for interesting, spicy flavors. As I always say: Play around until you find something you like!

Serve this soup with a light garden salad, and provide buns or biscuits — they’re excellent for scooping up the leftovers from the bottom of your bowl.

Finally, if you’ll allow me to put on my Captain Obvious cape for a moment — be careful while blending! Flying soup is a very bad thing. Take it from the woman who rather stupidly burned herself the first time she made this recipe: You want the blades of the immersion blender to stay under the surface of the soup at all times. If you’re using a regular blender, make sure the lid is on securely before you turn it on!

Butternut Squash Soup
Credit: allrecipies.com, with my own alterations

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
1 32 ounce container of chicken or vegetable soup stock
1 tsp yellow curry powder
salt and pepper to taste

Melt the butter with the curry powder in a large pot and cook the onion, celery, carrot, potatoes and squash for 5 minutes, or until lightly browned.

Pour in enough soup stock to cover the vegetables. Bring to a boil. Reduce heat to low, cover and simmer for 40 minutes, or until all vegetables are tender.

At this point you can either transfer the soup to a blender and blend it until it is smooth, or simply use an immersion blender, which is much easier since it doesn’t require moving the soup out of the pot.

After blending, add the rest of the stock, and the milk or cream if you are using it. Season with salt and pepper.

Garnish with a drizzle of cream and/or a sprinkle of chopped chives. Serve and enjoy!

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