My friend Stacey hosted a Fall Harvest Dinner for our Dinner group this month and served this wonderful Butternut Squash Soup. I was really looking forward to this dinner because I've never had Butternut Squash Soup before and I wasn't disappointed. In fact, I really wanted more but I had to save room for the rest of the yummy dinner.
Stacey gave me the recipe she used and told me about the additions she made. It was her first time making the recipe too so think of it as an experiment. I used two big squash because I wanted to have some to freeze (and boy did I ever!). I don't have measurements for the additions but the next time I make it I'll have a better idea and I'll update this post. In the meantime give it a shot and add seasonings a little at a time and taste as you go. Stacey did advise that the soup is much better the second day and I have to agree. Isn't that the case with most soups?
The changes that I myself will make next time is that I will use less apple cider (stacey's addition that I increased) because it was slightly too sweet. I also didn't use the ground cloves because I was being cheap. I admit it. I just couldn't see myself spending $8-10 on something I'll probably use once or twice a year. However, I did recently hear that I could buy bulk spices in health food stores so I will check that out for next time.
Whole Foods Butternut Squash Soup
(see link for many variations)
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Cube squash and roast it in the oven at 375-400 for 30 minutes or until crispy. She cut back on the thyme by about half. After the soup was pureed she added a little nutmeg, cloves, cinnamon and a splash of apple cider. The next day she added a little fresh ginger. For a pretty presentation she also drizzled some heavy cream in each bowl.
Thank you Stacey for your help with this recipe. Mine was not as good as yours but I will try again!