etherfarm

Butternut Squash Soup

Later

By Poog • 00:13 on Tuesday, March 01, 2005 • 2 responses

Earlier

Thick and savory, wonderful for chilly days. I can eat this soup for weeks. The quintessential squash soup. Serve with a side of crusty bread and a dollop of sour cream on top for extra tastiness.

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• ½ cup diced onion
• 1¾ C cubed potato
• 4 cups peeled and cubed butternut squash (can also be acorn squash)
• 3 cups stock ( I use 1½ cubes Knorr chicken boullion & 3 C water)
• salt and ground black pepper to taste
• ground nutmeg to taste
• ½ cup heavy cream (optional)

1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
2. Mix the potatoes and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Thanks to resmiranda for the original recipe; I’ve altered it to be less sweet, but the spices remain the same as in her version. If you want more sweetness, use more squash; less, increase the potatoes.