Ok, so I’m pretty obsessed with this butternut squash soup. In the past month or so, I’ve made three full batches. For myself. But when the weather’s as dreary as it’s been these days, soup really is the best comfort food. I eat it by the bowlful or if it’s super gloomy outside, with some grilled cheese sandwiches (dill havarti on pumpernickel, it’s the best).
Use the best, freshest ingredients and you can’t go wrong. The soup does require some prep work and chopping but it’s well worth it. I freeze half the batch so that it’s always there whenever my butternut soup craving hits. Mmm… I love winter!
Butternut Squash Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, chopped
- 1 Granny Smith apple, peeled, cored and chopped
- 1 butternut squash, peeled, seeded and chopped
- 3 garlic cloves
- 1 (32-ounce) container vegetable or chicken broth
- 3-4 sprigs fresh thyme
- salt and pepper to taste
- pinch of cayenne pepper
- ½ cup half and half, optional
(1) Heat a large Dutch oven over medium-low heat, melt the olive oil and butter. Add the onions and sauté for about 5 minutes until translucent.
(2) Add the chopped apples, butternut squash, and garlic. Saute for another 10 minutes until the squash begins to slightly soften.
(3) Pour in the broth then add fresh thyme leaves (discard the stems) and cayenne pepper. Raise the heat to medium high and bring to a boil, reduce to medium-low heat and simmer for 20 minutes or until the squash is tender. Remove from heat.
(4) Puree the soup, in batches in a blender until smooth. Be very careful when pureeing the hot mixture to start blending slowly and let the steam vent.
(5) Return to Dutch oven and season with salt and pepper to taste. Bring back to a simmer and stir in the half and half for a richer consistency (I usually find it doesn’t need it though).
Makes 8 servings