Butternut Squash Soup
Squash season is among us, and I am nothing short of excited. I love squash in almost all of its varieties. The natural sweetness combined with its health benefits makes it a perfect veggie to add in to the rotation once they start their season.
I will have a recipe soon on spaghetti squash, but this one is all about hot comfort. The warm spices combined with the natural sweetness of the squash makes this one crave-able.
The hardest part about this soup is breaking down a full squash. They're very hard with a thick skin so peeling can be a challenge. I usually cut it in chunks and remove the skin with a sharp knife. Some people use a strong veggie peeler. I try and buy a big squash just so I can make a huge batch and freeze it.
- 1 Large butternut squash, peeled and cut in 1" cubes
- 1 large white onion, diced
- 2 cloves garlic, minced
- 1 tbs cooking oil
- 1 tbs dried thyme
- 2 tbs curry powder
- 1 tsp cayenne
- 1/2 tsp cinnamon
- 1/2 tsp dried ginger
- 1 tbs brown sugar
- 1L vegetable stock
- salt & pepper
- In a large pot on medium-high, heat up oil, salt onions and add themto the hot pot. Cook onions down until translucent and sticky.
- Add garlic and stir for 30 seconds.
- Add all spices and seasonings. Stir for around 1 minute until fragrant.
- Add squash and coat with the mixture.
- Add vegetable stock and brown sugar and turn on low.
- Simmer for around 45 mins-hour.
- Once squash is falling apart, blend with an immersion blender (hand blender/stick blender) or in your regular blender until smooth.
- Season to your taste with salt and pepper.
- OPTIONAL: serve with a dollop of goat cheese.
This soup freezes really well. I usually have it with brown bread for dipping.