Until a few years ago, I had never been introduced to Butternut Squash. I have no idea how I missed this wonderful winter squash and it’s sweet taste that can simply stand alone roasted, can be added to other veggies as a medley, or easily transformed in to a delicious, creamy soup! It is hands down one of my favorite soups in the fall.
Butternut can be intimidating to cut and prepare. It has a hard thick skin, that takes some effort to get through. I have a trick or two to share, or you can just grab a knife, roll your sleeves up, and dig in! Either way, it is well worth it. I once read that piercing it and heating it in the microwave for a minute or two helps loosen the skin, making it easier to cut. I don’t have a microwave, so I run it under hot water for a few minutes and then start cutting. I usually halve it, and then quarter the halves. Clean out the seeds and peel the skin. Prepping the rest of the veggies will make this recipe super quick and easy. Because the cooked soup will be blended after cooking I just cube veggies, not wasting any time chopping.
Butternut Squash Soup
Servings: 4
- 1 large or 2 medium Butternut Squash
- 1 onion
- 3 large carrots
- 4-5 stalks of celery**
- 3 potatoes (Any potato will do, but sweet potato will add a little extra sweetness)
- clove of garlic
- 2 tbs Olive Oil
- Broth (Chicken or Vegetable)
- 1 tsp of salt (more to taste)
- 1/2 tsp of pepper
- cinnamon to taste(optional)
*The picture above shows Celeriac instead of celery. Either will work and have similar flavors. Celeriac is offered from our CSA (Community Sustained Agriculture) and adds a wonderful flavor for soups and other dishes.
Place olive oil in bottom of large pan and add onions and garlic. Add carrots, celery, potatoes, Butternut Squash, and cinnamon if you choose. (Cinnamon can be added as a garnish at the end as well) I allow this to cook for a minute or two, taking care not to let it burn. Cover veggies with broth. I usually make my own bone broth, and will add a post about that soon. Cook veggies until tender. Remove from heat and allow to slightly cool for easier handling. Using a blender, blend soup to a creamy texture. It usually takes me two to three batches in the blender depending on the amount of soup I make. After blending, your soup will be beautiful, creamy, and delicious!
Pair with some homemade bread or salad and enjoy!