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.
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).
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.