It feels like fall here in Columbus, so I’m taking full advantage and starting to make all my fall favorites. I started with pumpkin chocolate chunk muffins last week, and this week I’m making butternut squash soup. The soup tastes like fall in a bowl, in the best way possible.
This butternut squash soup is one of the easiest soups to make, but looks ridiculously impressive. I use frozen cubed butternut squash, which I get at Whole Foods. This saves me from having to wrestle with the butternut squash (why are they so hard to cut??). However, you could always use fresh squash. I puree the soup with an immersion blender, after letting it simmer, making the soup creamy and delicate.
{Before the soup is simmered}
{After the soup is simmered}
I like to make a big pot of this soup on Sunday or Monday so Rich and I can take the leftovers to work for lunch. The soup is even better after it sits for a day or two. So do yourself a favor and make this soup for the week. Bonus points if you buy some crusty bread to eat with it.
{After the soup is pureed}
Butternut Squash Soup
1 medium onion
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 large garlic clove, or 2 medium ones
2 pounds cubed butternut squash, frozen or fresh
3 cups veggie broth
1 teaspoon dried herbs de Provence*
1 tablespoon fresh rosemary
Dice onion. Over medium-low heat, in a dutch oven, or soup pan, saute the onion with the olive oil, salt, and pepper, until the onion is tender, about 6 minutes.
While the onion is sauteing, mince the garlic. Add the garlic to the dutch oven and cook until you can just smell it, about 30 seconds. Add the cubed butternut squash, veggie broth, herbs de Provence, and rosemary. Stir, and bring to a simmer. Turn down the heat to low and simmer the mixture for about 45 minutes. The butternut squash will start to break down as it simmers.
Take the soup off the heat and using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can blend the soup in batches in your blender. Be careful not to burn yourself. Taste the soup and adjust the seasoning to your preference.
Serve and enjoy! I like to serve the soup with crusty baguette or toast.
Serves 4-6
*Herbs de Provence is a herb blend including: thyme, marjoram, savory, rosemary, basil, sage, and lavender. I think it adds a nice mellow herb flavor to dishes, like this soup.
