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This is a perfect soup for a cool fall day or say… a hunkering-down-in-a-hurricane-day. Ooooooo, this soup smells so good while it’s cooking! I wish you could smell it! Why can’t they make an app for that?! Most recipes you find for butternut squash soup on the web are sweet. I don’t want that. I want my butternut squash soup to be savory. That’s what we’re having tonight.
Peel and chop one onion, 2 carrots, 1 medium potato and 1 large butternut squash. If you prefer, you can also peel 2 whole cloves of garlic and throw that in as well. There’s no need to make it look pretty, as it’s all going to be pureed in the end. See my previous post below if you’ve never peeled a butternut squash before.
Melt 2 Tbsp butter in a large stock pot or cast iron pot. This is the pot I use and although it is extremely heavy, I love using it for soups!
Toss in all the chopped veggies and cook until slightly browned. This, my foodie-vegetable-loving-friends is the best smell, so be sure and give it a few good whiffs! Add enough low-sodium, fat-free chicken broth to just cover vegetables. Add salt and freshly ground pepper to taste. For a vegetarian version, use vegetable broth.
Bring to a boil. Reduce heat to low, cover pot and simmer for 40 minutes. Blend until smooth with a handheld emulsifier. If you don’t have one, you can use a blender. I like using the emulsifier because it’s one less piece of equipment or dish to wash. You just pop off the end and throw it in the dishwasher. I always feel like I lose a lot in the mixer too. I don’t like to waste a teaspoon of anything I have worked hard to make!
If you want a little kick, add 1/8 tsp cayenne pepper or just a lot of freshly ground pepper.
I served the soup with grilled cheese sandwiches on Dave’s organic whole grain bread. Our family requires an entire package of sliced cheese and nearly an entire loaf of bread.