Butternut Squash Soup

Well worth the effort

Let me apologize in advance for the lack of pictures here. Some how the boyfriend and I neglected to take a good amount of them of the soup, but that is not to say that the soup did not turn out amazing, because it totally did.

The farm share has left us with so, so, so many squash. Delicata, kabocha, butternut, acorn, tons and tons of squash that are overflowing our kitchen table and fridge. It really is almost ridiculous the amount we have, which has me on the search for more squash recipes. That being said, expect a good handful of squash-related entries over the next few days. But hey, it is the fall, they are in season and plentiful, and it is good to be challenged cooking-wise.

Our squash center piece

As it turns out, it is a lot of working making butternut squash soup. After peeling and cutting the squash alone I almost wanted to call it quits. I even took a little break after cutting up the squash, celery, carrots, onion and garlic. There was a point when I thought, “I will never make this again!” After all is said and done, I will though. Because it’s delicious and because we have far too much squash.

Here’s the recipe:

  • 1 large butternut squash, peeled and cut into 1-inch sized pieces
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 4 carrots, diced
  • 5 cups of vegetable broth
  • 2 tbsp sage
  • 1/2 cup soy milk
  • salt and pepper to taste
  • 1 tbsp minced ginger
  • 1 apple, diced
  • cinnamon to taste (optional)

After preparing all of your veggies (and the apple!), saute your garlic, ginger and onion in a soup pot for three to five minutes. Then, add the celery and carrots, and saute for another 5 minutes. Add the squash, apple, broth, sage, salt, pepper and cinnamon. Let this cook for 25 minutes or until all of the vegetables are soft. Then, in batches, I placed the soup into the blender and pureed until everything was blended well, and was smooth. I then added soy milk to each batch to make the soup just a little bit more creamy. I returned it all to the pot, waiting to reheat when we were ready to eat dinner.

I love this soup. It had a great taste of ginger, cinnamon, and of course, the sweet taste of butternut squash. It is warm and deceptively filling, something I can appreciate now that I am living on my own and the days and nights are getting colder. Other than being sweet and creamy, it is also a brilliant yellow-orange color, basically begging you to eat it. I think I would even classify it as a comfort food. If you wanted to make it even MORE hearty, you could easily throw in some brown rice, greens (such as spinach or kale), or beans, after everything has been mashed or pureed.

Despite being fairly time consuming, I would make this again. It’s just too good not to!

Advertisements

1 Comment »

  1. Looks fantastic thanks for sharing


{ RSS feed for comments on this post} · { TrackBack URI }

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: