I’m a soup girl and not just during “SOUP SEASON”! I just love eating warm foods that warm up my body all year long.
I also enjoy making soups from scratch because I can get creative with ingredients that are bursting with flavor. I also think it’s pretty hard to screw up cooking soup because the flavors all unite as one. 🙂
Butternut squash when “botanically” speaking is a fruit, more specfically a berry. WAIT – WHAT?!?
I would have never guessed.
In the culinary world it is a vegetable. Butternut squash has some sweet undertones, and has buttery rich flavor. It is great sauteed, roasted, in soups, and even mashed. Sometimes you can even find it pre-cut into fun shapes to use as a noodle replacement.
This Butternut Squash Soup recipe has pretty simple ingredients but is packed with flavor.
I like to serve it with a large baguete and top it with pine nuts and goat cheese. If you aren’t a pine nut and goat cheese fan, that’s okay. Try just a sprinke of fresh parmesan. It’s delicious anyway you serve it.
INGREDIENTS
1 Butternut Squash peeled, seeded, and chopped (or buy in Frozen Vegetable Section)
2 – 16 oz. containers of Vegetable Broth
1 Large Onion – you choose yellow, spanish, or red
2 Cups Celery Chopped
Avocado or Olive Oil
Bay Leaves
Thyme
Sage
Cumin
Salt and Pepper
A Magic Bullet or Blender
DIRECTIONS
Coat the bottom of a large stock pot with some Avocado or Olive Oil.
Saute the onions and celery. Add in the chopped squash. Cook for 5 minutes.
Next add in the vegetable broth, cover and turn heat to medium and cook for about 15-20 minutes.
When squash is tender, remove the pot lid and remove the pot from heat. Let sit to cool.
After cooling, ladel the soup into a blender or magic bullet to create a puree.
Add the puree back to the large pot and simmer until warm.
Serve with toasted baguette or Gluten Free crackers. Top with pine nuts and goat cheese.
ENJOY!
