Here is my recipe for warm winter butternut squash soup that was printed yesterday in the Hungry Husky column of the Daily Campus

This cold Connecticut weather lends well to a warm winter butternut squash soup. This soup recipe is not difficult to make and requires very few ingredients. You can even double the recipe and freeze it to enjoy later on again in the winter. This butternut squash soup is a warm and filling delight on a cold winter’s night.

Garlic and onion sautéing.

Serves: 2

Here’s what you’ll need:
-1 butternut squash
-1 onion
-4 garlic cloves
-Vegetable stock or water
-Salt and pepper to taste

Start with your prep. Peel your butter squash and remove the seeds. Then chop your butternut squash into small pieces. Chop your onion into small pieces. Peel the garlic cloves and chop each clove very finely.

Butternut squash soup before being puréed.

Add the garlic and onion to a large pot with a splash of olive oil. You should have enough olive oil to coat each of these pieces so they don’t burn. Cook your garlic and onion over medium heat for almost 10 minutes or until your onion pieces become translucent. Then add your chopped butternut squash to the pot and lower the heat to a simmer. You will also need to add some liquid. You may use water or vegetable stock. I didn’t measure this. Instead, I added enough liquid to just cover the vegetables in my large pot. I find this is a very easy way to make sure you have enough liquid but not too much that you find your soup watered down.

Let your soup simmer for about 25 minutes, or until your butternut squash becomes fork tender. Now transfer the contents of your pot into a blender or a food processor and blend or process until smooth.

Once you have pureed your soup, return it back to your pot and enjoy warm!

Finished pureed butternut squash soup ready to be enjoyed!

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