Fall is in full-swing here in Idaho, and when it starts to get chilly, I want soup. I love to sit down to a bowl of soup for lunch, and one of my favorites is butternut squash soup. I love butternut squash anyway, but as a soup, the texture is perfect and the flavor is so comforting. Here is a little recipe that I came up with after looking at a few different recipes. It is super simple!
Ingredients
2 tbsp. olive oil
1 butternut squash, peeled and cubed
1 vidalia/sweet onion, chopped
1 large clove of garlic, minced
1 can vegetable broth (you can use chicken broth, if you prefer)
salt and pepper, to taste
Peel and cube squash; set aside. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, approximately 3-5 minutes. Add the garlic; cook for another minute or so. Add the squash and stir to combine. Add the can of vegetable broth, and enough water to just cover the squash. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, or until the squash is tender. Puree the soup mixture with an immersion blender, or you can blend it in a blender in small batches (never fill the blender more than half-full when doing this!) until the whole pot has been pureed. Season with coarse salt and freshly ground pepper, to taste.
I like to serve this with a dollop of sour cream. Delicious!
2 comments:
Heather I have so much pureed pumpkin do you think I could heat that up and add the seasonings? I might just have to get brave and try. That looks so so good!
Wow, this recipe looks very easy to do - I too love soup but have never made my own, mostly because most recipes seem too involved for my liking! I love nothing more than relatively easy-step cooking. I'll definitely have to try this sometime.
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