Recipe of the month: Butternut Squash Soup

Wednesday, October 9, 2024
by Community Wellness Team
Butternut Squash Soup image

Ingredients

  • 1 large butternut squash (about 3-4 pounds) 

  • 2 tablespoons oil (olive or vegetable) 

  • 1 large onion, chopped 

  • 2 garlic cloves, minced 

  • 1 medium carrot, peeled and chopped 

  • 1 celery stalk, chopped 

  • 1 teaspoon ground cumin 

  • 1 teaspoon dried thyme 

  • 4 cups vegetable broth 

  • 1/2 cup heavy cream (or half-and-half for a lighter option, omit or substitute coconut milk for vegan version) 

  • Optional: 1 apple, peeled and chopped (for added sweetness) 

  • Fresh parsley or chives for garnish (optional) 

Few things say fall like pumpkins, gourds, and squash. Butternut squash is high in nutrients and can account for 52% of an individual’s recommended daily vitamin C intake (it’s also low in calories!). Roasted butternut squash soup is a quintessential fall dish that celebrates the autumn harvest with its rich, warm flavors: with its sweet, nutty taste and vibrant orange hue, it is a perfect way to enjoy seasonal produce at peak freshness. Butternut squash soup is a simple, minimal-ingredient dish, a comforting and nutritious choice for crisp autumn days. 

Although you can generally find butternut squash at your local supermarket or grocery store, you may also want to try a more locally-focused approach: places like the farmers’ market, Herrle’s Country Farm Market (which stocks butternut squash at $4.00 per squash, regardless of size!), and Bailey’s Local Foods,  all which stock fresh produce, including butternut squash (and a variety of other fruits, vegetables, and produce).  

Instructions: 

  1. Preheat Oven and Prepare Squash: 

  • Preheat your oven to 400°F (200°C). 
  • Peel and cut the butternut squash in half lengthwise, scoop out the seeds, and brush the cut surfaces with olive oil. Season with salt and pepper. 

  1. Roast the Squash: 

  • Place the squash cut side down on a baking sheet lined with parchment paper. 

  • Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork. Let it cool slightly before scooping out the flesh. 

  1. Prepare the Soup Base: 

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until softened, about 7-10 minutes. 

  • Stir in the ground cumin and dried thyme; cook for another minute or two. 

  1. Combine and Simmer: 

  • Add the roasted butternut squash flesh (and apple if using) to the pot. Pour in the vegetable broth. 

  • Bring to a boil, then reduce heat and simmer for about 30 minutes to allow the flavors to meld. Tip: don’t over-reduce your soup! 

  1. Blend the Soup: 

  • Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender. If you don’t have a blender, you can use a potato masher. The soup will be less smooth, but will still taste delicious. 

  • Add Cream and Season: 

  • Stir in the heavy cream or coconut milk (optional). Adjust seasoning with salt and pepper to taste. 

  1. Serve: 

  • Garnish with fresh parsley or chives before serving (optional). It is also delicious served with a slice of crusty bread. 

  Want more butternut squash recipes?