November 28, 2016 Kim Cox

Easy Dinner: Butternut Squash Soup

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Butternut Squash Soup Recipe
It’s the first day after a long holiday weekend.  If you are like me, you spent the better part of last week cooking turkey, dressing, desserts, etc.  The last thing you want is to eat another rich meal, let alone cook one.  This easy butternut squash recipe is just what you need.

This recipe is so simple.  If you omit the heavy cream, it’s also calorie friendly.  (I only added about 2 Tablespoons)

Butternut squash soup

Butternut Squash Soup

     (Full recipe at the end)

Here’s Your Shopping List

1/2 butternut squash

1/2 yellow onion, diced

2 celery ribs, diced

1 large carrots, peeled and diced

1 Tablespoon garlic, minced

1 small Granny Smith apple, peeled and cubed

2 Tablespoon  apple cider vinegar

1/4 teaspoon ginger

1/4 teaspoon cinnamon

pinch of nutmeg

5 cups vegetable stock

1/2 cup heavy cream (optional)

 

Here’s how you make it.

This recipe requires about one half of a butternut squash.  You will note that this recipe does not require roasting the squash beforehand, but if you want a more robust flavor, go right ahead.

Peel and seed the squash.  If you are going to roast it, do it now

Butternut squash soup

Cut the peeled, seeded squash into cubes.  You will do the same for the apple. (Or you can skip this step by buying already cubed and seeded squash.  I found this at Costco! I’m all about the easy!)

Butternut squash soup

 

 

Dice the onion, celery and carrots.  What a beautiful rainbow of colors.

Butternut squash soup

After heating the olive oil, add the onion, celery, and carrot.

Butternut squash soup

Cook until the onion is translucent.  Add the garlic and cook for two more minutes.

Butternut squash soup

Adding the apple cider will remove the browned bits from the bottom of the pan.

Butternut squash soup

Throw in the cubed squash and apples, along with the spices.

Butternut squash soup

Add the vegetable stock and let it come to a boil.  Turn down to a simmer and let cook for an hour.

Butternut squash soup

Use an immersion blender, stand mixer, or food processor to bring the soup to a smooth texture, adding more vegetable soup to get the correct texture.  If you would like to add heavy cream, now is the time.

 

Butternut squash soup

And dinner is served!

Butternut Squash Soup Recipe

1/2 butternut squash

1/2 yellow onion, diced

2 celery ribs, diced

1 large carrots, peeled and diced

1 Tablespoon garlic, minced

1 small Granny Smith apple, peeled and cubed

2 Tablespoon apple cider vinegar

1/4 teaspoon ginger

1/4 teaspoon cinnamon

pinch of nutmeg

5 cups vegetable stock

1/2 cup heavy cream (optional)

In a large pot, heat olive oil. Add onion, celery, carrots and cook until vegetables are softened and onion become translucent, about 15 minutes.

Add garlic and cook for 2 more minutes.

Add apple cider and scape the pan to remove bits of sticking food

Add cubed apples, squash and spices.

Add vegetable stock, bring to a boil, then turn down to simmer for one hour. Squash and apple should easily mash on the side of the pan when done.

Remove soup and and place in food processor, or use an immersion blender to smooth out, adding more vegetable stock as needed.

Serve with some crusty bread and enjoy!

 

Butternut squash soup

Photo credit: KimThomas of kpfusion.com

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