Autumnal Butternut Squash Soup

This is a super-simple butternut squash soup based on my blueprint for creamy soups. I like the smooth, pure taste of squash in this soup, but it can be dressed up in many ways. For instance, I’ve added apples to it before; also chipotle chiles.

Butternut Squash Soup

Serves: 2
Time to make: ~45 minutes

• 1 tbsp. olive oil
• ½ onion, diced
• 2 cups chicken stock
• 3 cups butternut squash, cubed, peeled, and with seeds and stringy stuff removed
• 1 tsp. Northwoods Fire seasoning mix or other seasonings to taste
• ¼ cup heavy cream
• chives or scallion greens for garnish

1. Heat the oil over medium
2. Add the onion and saute until golden
3. Add the stock and squash
4. Season
5. Bring to a boil, reduce the heat to medium-low, cover and simmer 20-25 minutes, until the squash is fork-tender
6. Remove from the heat and puree
7. Stir in the cream and reheat over low
8. Garnish with snipped chives or scallion greens

Notes:

I wanted a little heat, so I used 1 tsp. of Penzey’s Northwoods Fire seasoning mix, which contains a lot of things but primarily: salt, pepper, cayenne, paprika and rosemary.

For a nifty presentation, you can swirl in the cream artfully with a spoon before serving (see photo).