This is by far one of my most favorite recipes ever! Super Easy and Super Delicious and did I mention Super Easy? I realize in these trying times we all can’t get to the supermarket or corner fruit stand but if you can manage to get some cut up butternut squash I highly recommend making this recipe. I use an immersion stick blender but a regular blender will do done in batches and please wait for soup to cool off before blending.
I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none. I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg.
*our daughter Kerri is a vegetarian and when making it for her family I swap out chicken broth for vegetable broth
*This can be made without cream so easily–but if you want a touch of richness you can add a little heavy cream into soup and mix in before serving. Totally not necessary but just saying.
And clearly this recipe can be cut in 1/2 for a smaller group but I always make more and freeze it. Upon defrosting you may want to add a little more broth and if you don’t have broth a little water won’t hurt it.
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Ingredients:
4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)
3 tablespoons olive oil
1 large spanish onion, chopped
8 – 10 cups chicken or vegetable broth–you may need more –I add sometimes before I blend
*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)
Kosher salt and freshly ground black pepper
*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste
*if you really want to top it off with a touch of cream you can . Just add a little heavy cream to the soup and blend it right in at the end. Honestly it’s not necessary but it def adds a a layer of richness!
Directions:
In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil and butter . When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup . If you need more broth add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.
*should serve 10 – 12 as appetizer
Cooking with Candi 