Butternut Squash Soup

Butternut Squash soup is a pretty common plan when you pickup that squash from the pantry. It’s a great blank-slate to adapt with your favorite flavors. Feel free to use this recipe as a springboard, of sorts.

It’s a thick purée soup, so any added texture is great. Add croutons (from the site ) or roasted pumpkin seeds, cranberries or even chopped walnuts. Don’t forget the yogurt or coconut milk swirl...it’s an added bonus!

1 Medium roasted butternut squash, (about 4 cups), seeds and skin removed(Check out the first step for a quick-ish tip)

2 Apples, peeled and chopped in large pieces About 4 cups

1 Large carrot, peeled and coarse choppedAbout 1 cup

1 Large sweet onion, peeled and choppedAbout 2 cups

4 cups Vegetable broth1 carton , chicken broth can be substituted

2 tbsp Turmeric, ground

¼ tsp Fresh nutmeg, or dried ground

Salt and pepper to tasteOlive oil for sauté

Toppings; yogurt, sour cream, or coconut milkSeeds, croutons, nuts, etc for serving

Roast butternut squash....(you can keep it whole, slice the top and base off, poke a couple times and roast for about an hour (depending on size) until soft and easy to scoop inside- minus the seeds and skin)
400 degrees for about 45-60 minutes.

Soups On;

Sauté in a large pot, or Dutch oven, over med-high heat, a drizzle of olive oil and onion and carrots.
Once onions are soft, add apples and spices, turmeric and nutmeg. A sprinkle of salt can also be added.

Add vegetable broth and allow everything to simmer, for at least 20-30 minutes. Until everything is super soft.

To make an ultra-smooth soup; blend together everything.
Careful when blending a hot mixture. You should remove plastic center piece of lid and place a dish towel over top. This helps reduce any pressure build up from the steam.
Or use an immersion hand blender.

Taste and season with salt and pepper. Serve hot with a yogurt swirl or your favorite crunchy topping.

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Butternut Squash Soup