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