How many of you have already had your dose of butternut squash for the season? We sense the overload! However, we promise that once you get your hands on a bowl of this slightly sweet, somewhat nutty, and very light butternut squash soup, you will find yourself asking for more. We hosted an afternoon of pumpkin carving on our lawn this past weekend. Following an earlier rain, a damp chill hung in the air. We poured soup in mugs for each of our guests to enjoy upon arrival. This 'warm' sense of hospitality was the perfect compliment to our seasonal activity.
In order to prepare this soup, you will need the following equipment: a large knife and cutting board to cut the vegetables and the squash (or you may take a shortcut and purchase the squash already diced), a sheet pan for roasting the vegetables, a large stockpot, a good blender, (we prefer the Vitamix for all of our blending needs), and a 'sieve' to pass the soup. The secret ingredient in this soup that makes it so sweet is the onions. The trick is to caramelize them while roasting them in the oven with the rest of the vegetables. A good seasoning, and the right one, also makes all the difference in the world. We used rosemary in the roasting pan and then chose chopped chive and cracked black pepper to enhance the flavor of our soup this time around. Sage and nutmeg are other garnish options that can be used.
Our recipe is made with milk, although you could certainly create your own variation with a milk alternative. Coconut milk might be quite nice. Many like to add cream to thicken the soup, you could also use coconut cream. However, we find that the lighter version allows you to go back for seconds. We serve a cup of this soup before the main course at dinner time and often serve it as the main course for lunchtime. It is also used as the perfect bath for a cheese souffle that will be a feature on a future blog post.
When I tell you that the children devour this soup, it is no exaggeration! We literally have to make mutliple batches. It freezes well, and my girls like to bring it to school in their thermoses. I am not going to lie, a side of grilled cheese or some toasted baguette with a cheese platter on the side, and voilà. You are welcome!
Ingredients:
1 Butternut Squash
1 Onion
1 Leek
3 Stalks of Celery
2 Garlic Cloves
Thyme
Rosemary
Salt Pepper
Avocado Oil
Chicken (or Vegetable) Broth
Milk
Parmesan Rinds (Chopped)
Recipe:
Serves 4-6 people
1. Prep the Vegetables
- Wash the squash, peel the skin, remove the seeds, and cut it it into small cubes (otherwise known as brunoise).
- There is a great tutorial here on how to cut a squash without losing your fingertips, at the same time! https://www.gimmesomeoven.com/how-to-peel-seed-and-cut-butternut-squash/
- Peel the onion and cut it into large wedges.
- Chop the leek and and the celery into one inch pieces.
2. Roast the Vegetables
- In a pan, mix all the vegetables herbs, salt, pepper, and a dollop of avocado oil.
- Mix until evenly seasoned.
- Roast at 450 degrees until dark golden.
3. Prepare the Broth
- In a large stock pan, bring the chicken (or vegetable broth) to a boil.
- Add the vegetables, minus the rosemary and the thyme. (You may discard).
- Add the Parmesan rinds.
4. Blend the Soup
- Put the contents of the broth into the mixer and blend until thin.
- Mix in two or three batches.
- Add broth or milk to achieve the consistency you are looking to achieve. (The more milk, or cream, for a creamier/thicker consistency, and more broth for a thinner one).
*You can make this soup 100% vegan by using vegetable broth and by removing the cheese and milk, adding a dollop of olive oil at the end, instead, to enhance the flavor and the taste.
5. Pass the Soup and Serve Hot
- You can pass the soup through a sieve to create a smoother consistency. (*Optional)
- You may add some chopped chives, cracked black pepper, or add sage to the top of the soup for garnish.
Bon Appétit!
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