Butternut squash soup is so simple to make and so perfect for this weather. There is also an endless list of things you can add to your soup to achieve your preferred balance of sweet and savory. I’ve seen all sorts of recipes ranging from a sweet cinnamony creamy soup to the more savory, garlic and onion heavy kind. This recipe leans more toward the savory kind as it is made with garlic, onions, and chicken stock. But I also added some apple cider and a bit of cinnamon to bring out some of the sweetness inherent in the squash.
Recipe after the jump.
Butternut Squash Soup
- 4 tbsp butter
- 1 1/2 medium yellow onions, diced
- 4 cloves garlic, chopped
- 4lb. butternut squash, peeled and chopped into 1.5 inch cubes
- 4 cups chicken stock
- 1/2 cup water
- 1/2 cup apple cider
- a dash of allspice
- a dash of cinnamon
- a dash of curry powder
- croutons for garnish
- heavy cream for garnish
1. In a large and heavy pot, melt butter and add onions. Simmer on medium heat for about 5 minutes, until onions are soft and translucent.
2. Add garlic, cinnamon, curry powder and allspice. Simmer, stirring occasionally for another 2 minutes or so. Then add the butternut squash, chicken stock, water, and apple cider. The liquid should just about cover the squash.
3. Bring to a boil, then reduce heat to medium-low and cook for about 25 minutes. By this time, the squash should be really really soft, like butter.
4. If you have an immersion blender, blend the soup thoroughly until there are no chunks left. If not, you can do this in intervals with a countertop blender.
5. Let it cool for a bit, and serve. Sprinkle with some allspice and a couple croutons and a dash of heavy cream, or just get creative. Pumpkin seeds would go very nicely too.
- dominicbuchanan likes this
- rachellleeroth said: i like to put curry paste and coconut milk in mine. YUM! Yours looks dank!
- mallorylance posted this