Recipes, Stew & Soup, Vegan, Vegetarian

A classic butternut squash soup

ButternutSoup

ButternutSoup

A classic butternut squash soup. Full of seasonal aromas it never fails to bring fall to your house.

Now that the weather has cooled a bit it’s the perfect excuse to make soup. I find that a hot bowl of soup warms me up in a way that no other hot meal does. Does that make sense?

 

ButternutSoup

ButternutSoup

ButternutSoup

I have caught myself overeating many times during the colder months only to find out that what I was trying to do was not satiate my hunger but warm myself up. Has that ever happened to you too? Please tell me that I am not the only one.

But I digress…

Back to the soup. This classic butternut squash soup recipe is as basic and simple as it gets. You can consider it to be a base to experiment with different flavor combinations. 

I love having simple and straightforward recipes like that. Sometimes I crave basic flavors to provide comfort and on others, I use them as my base as I explore new tastes. However you choose to use it, this recipe is up to you.

10/14/2020 Edited to add: Although October is still hot here, the temperatures have somewhat cooled down, at night at least. Since this year is kind of bonkers anyway I am going to start making soup as a way to welcome fall and give myself and my family a semblance of normalcy.

Butternut Squash Soup

A classic autumnal soup to keep you warm. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: International
Servings: 4 servings
Author: Joanna
ButternutSoup

INGREDIENTS:

  • 1 butternut squash
  • 1 apple any kind will do but will affect the flavor.
  • 2 springs fresh thyme
  • 1 small sweet onion
  • 2 tbsn olive oil
  • S & P to taste

INSTRUCTIONS:

  • Heat olive oil in a pot with a heavy bottom over medium heat. Chop the onion and add to the pot until soft 5-7 min.
  • Meanwhile wash and half the squash and apple. Remove the seeds and chop them into 2 cm (1 inch) cubes.
  • Add to the onion and stir. Roast for 2-3 min. Pour enough water to cover the vegetables by 5 cm (2 inches). Bring to boil over high heat. Lower heat to medium and simmer with the lid half on until the squash is fork tender. (i.e. You can pierce it with a fork easily without it falling apart)
  • Let the soup cool down and using a blender pure it to desired consistency. Season to taste. Serve in hot bowls and garnish with olive oil and fresh thyme springs.
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Butternut Squash Soup

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