What do you do when you get a giant butternut squash in your grocery order? Simple. You make soup and yes, you could just go search “butternut squash soup recipe” on Google OR you could be like me and think, “pssh, what do 1,404 people who gave it 4.6 stars know?” and forge your own way to something WAY better.
Here’s what you’ll need:
A large butternut squash or two if they are small, peeled and cut into about ½ inch cubes.
1 tsp of Ginger
(if you are a ginger lover like me, you can always use fresh ginger – maybe a thumb size, peeled and minced
2 Tbsp of butter
Large onion, diced
1 carrot, peeled and diced
1 stalk of celery, diced
1 potato, peeled and diced
1 tsp of powdered cumin
2 tsp of curry powder
1 tsp of turmeric
About 1 L or 4 cups of good chicken or turkey stock like we talked about before. I store stock in yogurt containers so I use one of those.
½ cup of heavy cream
sour cream and pumpkin seeds for garnish
Preheat oven to 425°F
Toss squash, oil, salt, pepper and ginger and pour onto a parchment or foil lined baking sheet. Roast for about 30 minutes or until roasty toasty.
Meanwhile, melt butter in a large saucepan and sauté onion, celery and carrot until the onion is translucent. Add the spices and continue to sauté until your pan gets icky on the bottom. Pour in stock, potato and roasted squash. Bring to a boil and let simmer for about 20 minutes or until everything is nice and tender. Use an immersion blender or purée in batches using a regular blender. Continue to simmer on low and add cream. Season to taste.
Spoon a dollop of cream on top, sprinkle with some pumpkin seeds (or, even better, croutons-I’m such a sucker for soups with croutons) and enjoy!
This recipe is easy to make dairy free as well. Just add one more potato (the red ones will give it a creamier texture) and leave out the cream. To make it vegetarian and subsequently vegan, just use Vegetable stock. Still delish! For more great recipes, or to get started with your own grocery delivery visit SPUD.ca