In case you haven’t cooked with butternut squash before, it’s very similar to a pumpkin. It has a light yellow skin and orange flesh on the inside with seeds in the middle.
Who doesn’t love butternut squash soup?! It’s a tasty and hearty soup that warms the soul. Plus, butternut squash is so versatile! It can be roasted, baked, puréed into soups, or mashed into anything else. If I haven’t convinced you yet, it is a good source of fiber, vitamin C, manganese, magnesium, potassium, and is also an excellent source of vitamin A.
I always order anything on a menu that includes butternut squash whether it be in pasta, soup, empanada, or stew. When I found out that the soup was so easy to make….well let’s just say we have butternut squash soup a lot around here! I made the soup in various ways and using various recipes. I am going to share with you two recipes I have tried and revised a little.
Recipe #1: From the Food Network
Recipe #2: From Allrecipes.com
Recipe #1 [6 servings]
-1 (2 to 3 pound) butternut squash, peeled and seeded
-2 tablespoons unsalted butter
-1 medium onion, chopped
-6 cups chicken stock
-Salt and freshly ground black pepper
Recipe #2 [4 servings]
-2 tablespoons butter
-1 small onion, chopped
-1 stalk celery, chopped (I used 2-3 stalks in my soup)
-1 medium carrot, chopped
-2 medium potatoes, cubed (I left the potatoes out of my soup)
-1 medium butternut squash – peeled, seeded, and cubed
-1 (32 fluid ounce) container chicken stock
-salt and freshly ground black pepper to taste
-nutmeg (this is not in the original recipe, but I like to add it in)
1. For both recipes, first peel, seed and cut the butternut squash into about 1 inch cubes.
1a. For recipe #1, dice the onion.
1b. For recipe #2, dice the onion, carrots, celery and potato (if you are using).
2. For both recipes, in a large stock pot, melt the butter and add the onions and cook until translucent for 5-7 minutes. Add the squash (For recipe #2 also add the carrots & celery). Cook for another 5 minutes.
3. For both receipes, add the stock, making sure it covers the squash (and vegetables) in the pot. Bring to a boil and then turn heat down to a simmer. Cook about 30 minutes, or until the squash (and vegetables) are tender. Use a fork to check.
3. Transfer the soup to a blender, and blend until smooth. (Note: I had to do this in batches as it would not all fit in my blender and used a large bowl to transfer in between). Return blended squash to pot. Season with nutmeg, salt and pepper.
4. Enjoy your butternut squash soup!