A Squared: Just For Fun: Simple Butternut Squash Soup

Friday, September 21, 2012

Just For Fun: Simple Butternut Squash Soup

I know I have already proclaimed my love for all things fall and pumpkin numerous times in the past several posts, so bear with me as I go there again.  My love for pumpkin is not exclusive and does in fact extend further into the squash family-- specifically butternut.  I think the flavor and texture of butternut squash is pretty similar to that of pumpkin and that maybe the appeal of both is how seasonal they are.  Absence does make the heart grow fonder!

Butternut squash is so hearty that it usually makes for a delicious and filling meal where you don't even miss the meat.  When it comes to ingredients like squash or sweet potatoes I usually prefer a more savory preparation and one of my favorite dinners featuring squash is ravioli.  My friend Kit over at the TheKittchen has a fast and delicious recipe for butternut squash ravioli that you should definitely check out. 

My other favorite is to turn it into a soup.  It is a simple and low maintenance recipe and because it only includes a little oil and cream (and is made primarily of fruits and veggies) it is actually pretty good for you too.  The recipe makes a huge amount so its one of my favorite things to take to work for a delicious fall lunch.  I've included some no fail step-by-step pictorial instructions below.  Give it a try on this chilly fall weekend and enjoy!



Heat olive oil over medium heat in a large pot.  Add onions to hot oil, stirring frequently.  Cook onions for 4-5 minutes or until translucent.  Add garlic and cook for another 2-3 minutes.


Add the cubed squash to the pot, stirring occasionally to make sure it doesn't stick to the bottom of the pot.  Continue cooking the squash until it begins to soften, about 10-12 minutes.


 
 Once the squash has begun to soften, add the diced apples and cook for an additional 5-6 minutes, stirring a few times.


Add broth and wine to the pan and turn the heat to high.  Bring broth to a boil, reduce heat to medium and cover.  Cook for another 15 minutes and then remove from heat and remove lid.


After allowing the soup to cool slightly, you will need to puree it.  I prefer to use an immersion blender (the Cuisinart Smart Stick set is amazing! See the bottom of this post for more info), which is convenient because you can blend the soup right in the pot.  Just be sure to stir in between blending to find any lumps that you missed.  The second option is to ladle the soup into a blender to puree.  If using this method, it is usually wiser to let it cool a little longer before pouring it into the blender.


If you used a blender, return the pureed mixture to the pot.  Heat the mixture over low heat and stir in the nutmeg, sage, cream, and salt and pepper to taste.



Ladle into soup bowls and serve.  This soup also freezes really well, so I like to portion it out into individual plastic containers that I can grab and bring to work with me for lunch as needed.

Ingredients:
  • 2 Tbs. extra virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, roughly chopped
  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 apple, peeled and diced *I prefer Honeycrisp apples
  • 4 cups vegetable broth
  • 1/4 cup dry white wine
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground sage
  • 2 Tbs. cream *Use regular whipping cream or half-and-half; heavy whipping cream has twice the fat
  • Salt and pepper, to taste



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