I love soup. The first time I tried butternut squash soup was in a restaurant and I was a fan from the start. So naturally, I had to figure out how to make it at home so I could have it more often. I tried several recipes, some with cream, some without, some with nutmeg and some with minimal other ingredients.They were okay, but not the magical flavor I was looking for. Until…one of my coworkers, Mr. “I-can-do-anything-I-set-my-mind-to”, and also some things he doesn’t have to put much effort into, offered me one of his prime butternut squashes from his prized garden. Because he excels at everything he does, I felt the pressure not to let him down. He really is a down to earth guy, who also happens to be a rocker dude and lead security at our school! Just look at this beautiful squash from his garden!
So, he was the first in line for a bowl when I brought it to work and the soup was an instant hit! We couldn’t get enough of it! This is the first butternut squash soup recipe that I have ever tried with a Granny Smith Apple and I believe it’s the winning ingredient! I also used a Yukon Gold potato and it was a good compliment to the squash. Using just one potato was all that is needed. This allowed the flavor of the squash to come through without turning it into a potato soup with squash in it.
I find that peeling a squash is a bit daunting, so I use a meat cleaver and a hammer to push it through. This is a Long of Naples Squash here, but you get the gist.
Then it becomes easier to slice. I toss it with olive oil, salt and pepper and roast it in the oven until slightly tender. Then I run my knife along the inside of the peel and release the squash, then cube it and saute it with the other vegetables. Or you can add it raw, your choice.
Either way, this soup is definitely a winner! You will love it!
- 1 medium (2-3 pound) butternut squash, peeled, seeded and cubed*
- 2 Tablespoons butter
- 1 small onion, diced
- 2 teaspoons diced garlic
- 1 medium carrot, diced
- 1 medium Granny Smith Apple, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 (32 oz. container) chicken stock
- ½ teaspoon nutmeg
- salt and pepper to taste
- Sour cream, optional
- Melt the butter in a large pot and cook the onion, garlic, carrot, apple, potato and squash for 5 minutes, or until lightly browned.
- Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all the vegetables are tender.
- Transfer the soup to a blender and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency.
- Season with nutmeg, salt and pepper.
- Top with sour cream, if desired.
Et cetera: This recipe was adapted from one on allrecipes.com