Butternut Squash Soup
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)
- 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.
- 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.
- 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.
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2 responses
angelam
Comment posted at 09:37 on Thursday, October 06, 2005
Hi.
I’m looking for recipes of other foods that I could cook to go along with the butternut squash soup- a full meal. Any help would be much appreciated. Thank you.
Sincerely,
Angela
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poog
Comment posted at 09:52 on Wednesday, October 12, 2005
For me, this usually IS a full meal. Sometimes I serve it with a hearty autumn or winter salad full of bleu cheese and fruit and nuts and green leafies, but mostly I just eat it solo with crusty bread. If you’re looking to work this into a four- or five-course menu, well…for one thing, I’d serve very small portions of the soup, as it is quite thick and hearty. Other than that, it would go well with most poultry or pork, not so well with beef or fish for a main course.
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