As we’re about to transition to the chilly winter season, I decided we needed one more undeniably Autumn dish before Christmas hits. Since it HAS dropped down into the 30’s this Thanksgiving week, I felt soup was an appropriate choice. How about a comforting, warm, creamy butternut squash soup to round out the fall??
I have to say, I was not into butternut squash for the longest time. I get a little concerned about the amount of things it ends up on every Autumn. But if there’s one thing this squash was meant to do, it’s to end up as a soup.
Now I do try and be health conscious, but I couldn’t resist a little heavy cream in this recipe. The first word in the title is “creamy” after all. However, if you shudder at the thought of the extra calories, I have made this many times without the addition of cream and it’s just as tasty (and vegan!). I kept it in the recipe mostly for the texture; a little more of a velvety consistency.
All in all, this recipe doesn’t go too crazy with the add ins. I like to let the squash speak for itself. Now. Serious question. Does anyone else find soup to be an excuse to eat ALL the bread? Well if you don’t, soup is an excellent vehicle for a crusty piece of french bread, maybe some baguette slices, a chunk of sourdough…you don’t even need a spoon! Now go get dunking!
- 2 tablespoons olive oil
- 1 lb butternut squash, peeled, seeded, and diced
- 1/2 large yellow onion, diced
- 2 celery ribs, diced
- 1 large carrot, peeled and diced
- 1 tablespoon garlic, minced
- 1 small granny smith apple, peeled, cored and diced
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- pinch of nutmeg
- 5 cups vegetable stock
- 1/2 cup heavy cream
- salt to taste
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, stirring occasionally. Cook until somewhat softened and onion is starting to become translucent, about 15 minutes.
- Add garlic, stirring frequently, and cook for 2 more minutes.
- Add the squash, apple, cinnamon, ground ginger, and nutmeg to the pot. Cook for 4-5 minutes, stirring frequently.
- Add the apple cider vinegar and scrape up any browned bits on the bottom of the pot.
- Add 4 of the 5 cups vegetable stock and heavy cream. Bring to a boil, then reduce down to a simmer.
- Cover the pot and simmer for 1 hour, until squash and carrots easily fall apart when cut with the side of a spoon.
- Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add the last cup of stock if necessary to reach desired consistency and salt to taste.