This year, we had Thanksgiving for my side of the family at my house – I’ll write a separate post about that (probably).
I decided that in addition to the usual turkey, stuffing, potatoes, etc., I wanted to make this soup. I had some very good butternut squash soup at Wabash College a few weeks ago, and this was inspired by that. I don’t think mine turned out as good, but I definitely still enjoyed it, and would recommend that anyone try it out – it’s really easy, and so tasty. Perfect Fall dish.
Also, my mom surprised me with a stick blender, so I was itching to use it on something!
YOU WILL NEED:
- 1 butternut squash (2-3 lbs)
- 2 tbsp butter
- 1 onion (medium-large)
- 6 cups vegetable stock
- cinnamon, nutmeg, salt, pepper
YOU WILL NEED TO":
- Dice the onion.
- In a large pot, melt the butter and cook the onion until it turns all soft and translucent.
- While that’s going on, peel and de-seed the squash. (Peel, then cut in half hot-dog style and scoop out the seeds with a spoon.) Then, cut it into about 1-inch pieces.
- Add the squash and the stock to the onions – cover and let simmer until the squash is soft (should be around 20 minutes).
- Remove from heat, and use a stick blender to puree the squash and onion (you can use a regular blender, but it requires the extra step of straining the squash out of the broth, blending, then adding it back in).
The soup should still be pretty thin – if you prefer a thicker soup, just use less stock. (or more squash!)
- Add cinnamon, nutmeg, salt, and pepper to taste. Serves about 10 (depending on portions).