I get a weekly produce box from Riverdog Farm in the Capay Valley, in the…
Just four ingredients make this soup an autumn through winter regular. It is so easy and tasty! The only not-so-easy thing to do, is cut up the very hard butternut; a large heavy knife helps. Or, try roasting the squash whole. It was a game-changer for Rosie! This soup is a great make-ahead recipe to take to parties, or to freeze and enjoy months later. The recipe is very flexible: use a smaller or larger squash, and more or less butter to suit your taste. Use broth and water, or all broth. Let your taste buds be your guide. You cannot ruin this soup; just enjoy its flavor and simplicity.
Butternut Squash Soup – Deliciously Simple
- 1 butternut squash, 2.5-3lbs
- 3 Tbsp. butter or olive oil
- 1 leek, trimmed and sliced or about 3/4 cup diced yellow onion, plus 1-2 cloves chopped garlic
- 1-2 14.5oz cans chicken or vegetable broth
- garnish sour cream or plain yogurt, optional
- Cut squash into cubes, or roast un-cut squash on a baking sheet in 400F oven until soft. Depending on size of squash, this will take 45-75 minutes. Roast until the skin browns and starts to separate from the squash and the flesh is soft to the touch. Cut in half lengthwise; remove seeds and discard. Scoop flesh from the skin and skip to sauteing leek or onion.
- To cut raw squash, first cut off the long neck part of the squash. Cut the bulb part in half and scoop out the seeds with a sturdy metal spoon.
- Use the heavy knife to slice vertically down to remove the skin, or use a heavy vegetable peeler. Cut into 3/4-inch cubes.
- To slice leek, cut off the root end. Cut the leek lengthwise with a sharp knife; rinse well to remove dirt between layers. Slice again lengthwise into quarters. Then cut cross-wise about 1/4-inch slices.
- Melt butter or heat olive oil in large (5-6qt) pot. Add leeks (or diced onion) and cook over medium heat until softened.
- Add cubed or roasted squash to pot. Stir in enough broth to cover the squash. Bring to a boil; cover pot and simmer until squash is very tender, 15-20 minutes for cubes. If using roasted squash, cook until mixture is hot, breaking up the squash first with a spoon.
- Remove from heat and cool slightly. Puree with hand-held immersion blender or carefully in a blender jar (never fill blender more than half with hot liquid; hold lid down and start on low speed as liquid may burst to the top when warm.)
- Add additional broth or water to desired thickness. Season with salt and pepper to taste. Serve with dollop of sour cream or plain yogurt.