October 15, 2015

I Heart Butternut Squash Soup

Ok, so if you read my post on pumpkin puree then you already know that I have a small obsession with the cucurbitaceae family, which is a fancy way of saying I totally dig squash and everything squash-related.  I think there is nothing better than orange-stained hands and slimy squashy squash guts because I get to reap the rewards of amazing soups, breads, and roasted seeds that I happily eat until my lips are painfully salt-chapped.

amazingly simple butternut squash soup recipe! www.mudonherboots.com

When it comes to my good friend, the butternut squash, I’d like to point out that it has more going for it than just a beautiful orangey flesh and deliciously sweet flavour.  The butternut squash is a great source of phyto-nutrients, fibre, Vitamin A, Beta Carotene, and B Complex Vitamins. This cute little anti-oxidant powerhouse comes in handy as the weather turns cold and our bodies are in need of a little more immuno-boosting.  If eating more butternut squash will help me recover from a cold faster, then someone pass me a spoon! Truth be told though, I’d probably still eat butternut squash even if it wasn’t so full of good stuff. It’s that tasty!

I have a bunch of go-to squash recipes, but probably first in my mental rolodex is the humble Butternut Squash Soup. Once you’ve got a basic recipe down, you can really make it your own: add some apple, you’ve got something sweet; add some curry powder or garam masala and you’ve got a savoury, warm delight. We’re sort of purists when it comes to our Butternut Squash Soup.  We like it plain and butternutty (yeah, I said butternutty).  The recipe is really simple, and the result is a creamy, earthy, and slightly sweet soup, good enough for guests, but just as good in a mug and consumed sans spoon (a spoon just slow things down sometimes).

amazingly simple butternut squash soup recipe! www.mudonherboots.com

 

 

Butternut Squash Soup

1 Butternut Squash, peeled and cubed

1 Onion, chopped

1Tbsp Olive Oil/Sunflower Oil

4 cups Chicken Stock

Salt and Pepper

Greek Yogurt (for garnish. optional, but totally delicious)

Peel and cut up the butternut squash into cubes.  Set aside.

Heat the oil in a large dutch oven or soup pot at medium heat. Finely chop onions and sauté in the pot until translucent and fragrant, 3-5 minutes.  Add the butternut squash cubes, toss and allow to sweat for a minute or two.  Season with salt and pepper.  Add chicken stock, cover dutch oven with lid and bring soup to a boil.  Reduce heat and simmer, covered, for 30 minutes, or until the butternut squash can be easily pierced with a fork. Remove from heat and uncover. Using an immersion blender, puree the soup until lump-free and creamy.  Taste the soup, and readjust seasoning, if necessary.

Ladle into bowls and garnish with a dollop of greek yogurt.

Serves 6.

butternut squash soup recipe www.mudonherboots.com

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