Looking for a soulful and soothing soup for cold winter nights? Look no further.
This Butternut Squash recipe is incredibly easy to make, not to mention satisfying for the taste buds. It is sure to win over any dinner guest and it’s a great way to feed a small group of friends given how few ingredients this dish requires. This Butternut Squash soup is a perfect recipe for a dinner party, or as a starter for Thanksgiving dinner.
Jacob and I go to the Grand Lake Farmer’s Market pretty much every Saturday without fail. When you buy local and cook seasonal, everything tastes better. If you go to any farmer’s market this season you will start to see butternut squash, pumpkins, broccoli rabe, pears, crab apples and more! I love fall don’t you?
In an effort to eat healthier, I’m now the Soup (Wo)man. Soup is very filling, and according to Runners Magazine it’s a great choice after a long run. Butternut Squash Soup’s name represents its flavor profile. This Butternut Squash recipe is velvety, creamy and contains no butter (unless you prefer to use butter instead of olive oil). Either way!
Jacob doesn’t generally like “sweet” food but he loved this soup. It’s not too salty and not too sweet. Indulge your senses!
Ingredients for Butternut Squash Soup:
3 butternut squash, sliced and cubed
1 small white onion, chopped
1/2 tablespoon garlic, pressed
1 tablespoon allspice
1 container chicken stock
2 tablespoons olive oil
1/2 tablespoon kosher salt
1 tablespoon cinnamon
1 medium-sized carrot, chopped
2 celery stalks, sliced
4 small potatoes, cubed
1 tablespoon pumpkin spice
2 tablespoons Fage yogurt (plain)
1 piece Fennel
1. Put large soup pan on medium-high heat, and carmelize onions in olive oil and garlic.
2. Add in your butternut squash, and all other ingredients.
3. Cook on medium heat for about 45 minutes or until cubes of butternut squash are soft.
4. Allow soup to cool. Puree in blender or food chopper until smooth.
5. Serve with dollop of yogurt, and a small piece of fennel on top.