butternut squash soup.

we finally got some cold weather!

the air is chilly, the breeze is constant and crisp, and we’ve been drinking tea like it’s going out of style. the days are short, and the evening sneaks up quiet and quick. this is falling in love weather.

if only it would stay like this forever.

sadly, this is florida, and i’m sure that by the weekend, it’ll be 70 degrees again. for the time being, the thermometer reads 39, and that means cold-weather comfort food is in order. more specifically, soup.

soup is the quintessential comfort food, at least for me. when i was a little girl, my mom would serve up bowls of matzoh ball soup whenever i was sick. when i used to visit my grandparents, tomato soup with tiny oyster crackers was standard fare. of course, i’m a huge fan of almost any type of stew, which is a close relative of soup. there’s just something about a bowl of hot soup, steam rising to the sky that just makes me feel good. comforted. happy.

ever since the weather turned, i’ve been thinking about soup a lot. when i heard that a friend had a disappointing lunch of canned butternut squash soup, i knew i had to help her out. also, a butternut squash had taken residence on our kitchen counter for about a month, and i knew it was time to do something with it…those suckers are hardy! but that’s besides the point.

making your own soup is so easy, so methodical. saute some ingredients, add liquid, cover it up, puree if necessary, and voila. perhaps that’s one of the reasons why soup is so comforting: it’s dependable, simple to prepare, warming, and unbelievably delicious, especially when you make your own.

butternut squash soup

you can easily make this recipe vegetarian, just swap the chicken stock for veggie stock! vegan? use olive or vegetable oil instead of butter.

special equipment necessary
vegetable peeler
sharp chef’s knife
large high-walled pot with a lid (i like enameled cast iron)
immersion stick blender, traditional blender, or food mill

*allow me to briefly explain how to peel and cube a butternut squash…you’d think it’s pretty easy, right? nope. butternut squash is not very nice. it’s oddly shaped, has thick skin, and equally thick flesh, making cutting this baby a slightly dangerous undertaking. but with a sharp knife and a steady hand, it’s a piece of cake! well, really it’s a piece of squash. anyway. i digress.

using the base of your knife, NOT the tip, cut the top and bottom off the squash so you have a nice, even playing field to work with.


the butternut squash has a peculiar shape, am i right? it’s skinny up top, and fatter on the bottom; i like to say that it looks like a curvy lady. anyhow, cut the squash in half, seperating the skinny top part from the bulbous bottom.


peel the outer skin off both pieces of squash and discard.


for the skinnier piece, just cut in half and then dice.


for the rounder bottom, cut this piece in half and scoop of the seeds and stringy flesh. feel free to rinse the seeds and roast them as you would pumpkin seeds…delicious! after you’ve scraped the flesh clean, dice it up, and you’re good to go!


what you’ll do
peel and dice butternut squash, as noted above, and set aside. heat up your pot over medium heat, and melt the butter. while the butter is melting, peel and chop the onion and apple.

once the butter has melted, add the onion to the pot, and also season with salt and pepper to draw out the moisture from the onion. sweat the onion for 3 minutes, or until it begins to turn translucent.

add the apple and cook for 2-3 minutes, until it begins to soften.

add the thyme, squash, sugar and cinnamon, and stir to combine. saute for 5-10 minutes, or until the squash begins to soften slightly.


pour the cider into the pan and cook for an additional 5 minutes, until it has reduced approximately by half. add the chicken stock and bay leaf, and stir to combine.


cover the pot with the lid, and reduce the heat to low. simmer for 40-45 minutes, or until the squash is very soft and easily pierced with a knife. now we can blend it up!

using an immersion blender? stick it in and blend it up.

using a conventional blender? working in batches, blend the soup until it’s pureed, and return it to the pot.

using a food mill? well, use it then! i would assume that if you have a food mill, you probably have some idea of what you’re doing with it.

once the soup is pureed, add the heavy cream and stir until incorporated. garnish with a bit more heavy cream, and maybe some thyme leaves, if you’re feeling fancy.


this soup will keep for up to a week in the fridge, and up to six months in the freezer, provided it’s stored in airtight portion containers.

you can easily swap out the butternut squash for a different type of squash, even pumpkin! this soup is hearty, it takes the chill of the day away, and it’ll just make you feel damn good. i promise.

butternut squash soup

note: you can easily make this recipe vegetarian, just swap the chicken stock for veggie stock! vegan? use olive or vegetable oil instead of butter.

Ingredients:

1 medium butternut squash, peeled, de-seeded, and cubed*
1 medium vidalia onion, diced
1 apple, peeled and diced (i used an ambrosia apple, but a granny smith would be excellent as well!)
3 tbsp butter
4-5 springs fresh thyme (strip thyme from springs)
1 tbsp granulated sugar
1 tsp cinnamon (i like vietnamese cinnamon)
3/4 cup apple cider
4-5 cups chicken stock/broth (add more or less depending on how thick you like your soup)
1 bay leaf
2 tbsp heavy cream

Directions:

peel and dice butternut squash, as noted above, and set aside.

heat pot over medium heat, and melt the butter. while the butter is melting, peel and chop the onion and apple.

once the butter has melted, add the onion to the pot, and also season with salt and pepper to draw out the moisture from the onion. sweat the onion for 3 minutes, or until it begins to turn translucent.

add the apple and cook for 2-3 minutes, until it begins to soften.

add the thyme, squash, sugar and cinnamon, and stir to combine. saute for 5-10 minutes, or until the squash begins to soften slightly.

pour the cider into the pan and cook for an additional 5 minutes, until it has reduced approximately by half.

add the chicken stock and bay leaf, and stir to combine.

cover the pot with the lid, and reduce the heat to low.

simmer for 40-45 minutes, or until the squash is very soft and easily pierced with a knife.

using an immersion blender? stick it in and blend it up.

using a conventional blender? working in batches, blend the soup until it’s pureed, and return it to the pot.

using a food mill? well, use it then! i would assume that if you have a food mill, you probably have some idea of what you’re doing with it.

once the soup is pureed, add the heavy cream and stir until incorporated.

garnish with a bit more heavy cream, and maybe some thyme leaves, if you’re feeling fancy.

this soup will keep for up to a week in the fridge, and up to six months in the freezer, provided it’s stored in airtight portion containers.

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4 Responses to “butternut squash soup.”

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    LeeSAllgeyer — June 28, 2016 at 9:24 am

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