Butternut squash soup.

This is pretty much my favorite soup... this particular batch was made with a beaut of a squash from my mom's garden (thanks, mom!).... which of course made it that much better. I highly recommend some good sourdough bread for dipping. And now for my super fancy schmancy, and precise instructions... Lets get right down to it, shall we?

Ingredients:
olive oil
1 tbs-ish butter
minced garlic
1 roughly chopped sweet onion
1 butternut squash
1 large, cored and chopped apple
2 handfulls dried cranberries
1 can vegetable broth (I'm sure chicken broth would work just the same)
chili powder to taste (I use 5 shakes or so...trial and error)
cumin to taste (I use 6 shakes or so... trial and error)
1/2 tsp sugar
dried rosemary (be generous with this... 1 tbs-ish?)
salt to taste (1/2 tsp-ish, usually)
1/4 cup heavy whipping cream

Directions:
Preheat oven to 425F

Cut butternut squash in half and drizzle some olive oil on a baking sheet.  Place halved butternut squash, flesh side down on baking sheet. Pierce the skin several times with a knife and bake for 40 minutes or until caramelized and soft. Once the squash cools enough to handle, scoop out and discard seeds and then scoop the flesh of the squash out and set aside in a bowl.

Meanwhile, in a large pot add butter, minced garlic and onion and cook on medium-low heat until onions are clear. Add chopped apple and cook covered for another 5 minutes or so. Add vegetable broth, dried cranberries, seasonings and squash.

Simmer covered for 15 minutes or so.

Pour contents of pot into a blender and blend on high for 5 minutes. This step is pretty important because you want to make sure its super creamy with no chunks in sight. Slowly add heavy cream towards the end of blending. Taste test for seasoning and appropriate creaminess, adding water or more heavy cream as needed.

Serve with a generous portion of good bread. Enjoy :)

7 comments

  1. Looks and sounds yummy! I have been looking for soup recipes to try so thanks for sharing!

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  2. this sounds relish!! can't wait to try it out!!!!! xoxo

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  3. bi-otch. You took this right out from under me. Or at least made me realize that I should have posted the one I made.

    On a side note, I became obsessed with butternut squash this past week. I bought two fresh ones, 4 pounds of already sliced fresh cubes, and a pack of frozen. Soup had to be made. And now I forgive you since I have extra squash, and a yummy new recipe to try!

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    1. Muh-ha-ha-ha! My evil recipe posting plan was a success! ;)

      And um, yeah. Butternut squash forever and ever! I'm especially partial to butternut squash raviollis. The frozen ones from Whole Foods by Blue Moon are seriously the best I've ever had. Like ever. I'll email you the sauce I make for them... Uhhh! So good!!!

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  4. This sounds yummy and I love your rockin' directions! ;) Thanks for sharing!

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    1. haha yeah, I'm reeeaaaalllll formal over here, for sure ;) hope you enjoy it!

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