Butternut Squash Soup Recipe - Easy!
I adore having a pot of soup on the stove. I don't think there's much that says 'welcome! sit right down and have a bite' than a hot bowl of something delicious accompanied by a crusty loaf of bread.
Butternut makes the most wonderful soup - it can hearty or elegant, chunky and rustic or smooth and silky. I usually make this one in the fall when the winter squashes appear, and are abundant and inexpensive. This soup is super easy, and can make either a simple lunch, a great afternoon warm-up, or a starter for an elegant meal. It pairs perfectly with mixed greens, and loafs a bit of crusty French bread on the side.
If you wish you can add a touch of curry or cumin - the smokey flavors are great with butternut. My favorite way however is with a little cayenne and red pepper. It ends up silky smooth, creamy and rich, with just a touch of heat. Absolutely perfect!
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash - peeled, seeded, and cubed
- 4 cups chicken stock
- 1/8 teaspoon cayenne, or 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sour cream, plus more to garnish if you like
- salt and freshly ground black pepper to taste
- fresh chives, minced, or chopped scallions, to garnish
- Preheat oven to 375F. Cut squash in half, scoop out seeds, and place the squash cut side down in a casserole dish. Add about 1/2 inch of water. Bake squash for about an hour, or until for tender.
- Allow squash to cool until comfortable to handle, and scoop the flesh apart from the rind. Set aside.
- Melt butter in a Dutch oven, and saute onion, carrot and potatoes for about five minutes or until onions are fragrant. Add minced garlic and stir.
- Add squash and chicken stock, stir to combine. Bring pot to a boil and reduce to a simmer. Simmer for about 30 minutes or until all the veggies are tender. Add cayenne or red pepper flakes if using.
- Transfer soup to a blender, and process until very smooth. Return to the pot, add sour cream and stir well until blended. Season with salt and pepper. Serve with a dollop of sour cream and garnish with minced chives or scallions.
- The Thrillbilly Gourmet
Combining classic technique with everyday food for spectacular results!
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