Butternut Squash Soup
The smell of simmering vegetables on a brisk day is inviting. And while butternut squash soup takes a little work, the rewards are worth it. You can get butternut squash at the market all year long (yeah!), but it’s best when harvested in the fall through the winter months. You want one that seems heavy for its size. The ones with a small bulb compared to a fat neck have the most meat. Avoid squashes with bruises or mold.
Ingredients
- 2 Tbs olive oil
- 1 large white onion chopped
- ½ tsp kosher salt
- 3 cups butternut squash
- 3 cloves garlic, chopped
- 1 tbs fresh sage, minced
- 1 tsp grated ginger, fresh
- 4 cups vegetable or chicken broth
- Black pepper
- 2 tsp butter
- 1 cup cubed potatoes
- ½ cup chopped carrots
- ½ cup chopped celery
Tip: If you want an even hardier soup, you can add some steamed cauliflower to this soup at the end.
Instructions
- Peel, seed, and cube the squash. Set aside.
- Saute the onion in the olive oil over medium heat until it softens (about 7 minutes).
- Add the butternut squash for about 8 minutes until it softens. Stir occasionally.
- Stir in the salt, garlic, sage, and ginger, cooking for 1 minute.
- Pour in the broth and add pepper to taste.
- Bring the soup to a boil.
- Reduce the heat to simmer for half an hour. You want the squash tender.
- While that’s cooking, put the celery, potatoes, and carrots in a frying pan with butter.
- Simmer until fork-tender. Set aside
- Blend the ingredients in your stock pot together to make a smooth puree
- Pour this back into the pan, adding in the celery, potatoes, and carrots
- Garnish with a few parsley leaves.