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!
More by this Author
This is how Southerners make perfect, moist, crunchy, tasty fried chicken.
Classic French Onion soup embodies all that makes country French cooking sublime - beautiful technique and exquisite flavors from simple ingredients. Try this Classic French Onion Soup recipe, and you'll have a new...
Cast iron is wonderful stuff, but it does take some extra care and knowhow to keep it at its best. Here's all you need to know about maintaining its non-stick luster.