Simple Butternut Squash Soup ♥

Good reason to roast an extra[Do you have a favorite soup recipe to share in Soup's On? All the details are here!]

Winter squash is so easy to roast that nearly always, I roast two, one for supper, one for something else. (I even keep a list of ways to use cooked squash, both in my bookmarks and in the Recipe Box, here, just scroll down a bit.)

This time the 'something else' got delayed a few days and the squash needed fast attention. So I threw together a simple soup, not expecting much. But it tasted great, just a simple soup, perfect for a winterish weeknight supper, fortified by bits of cooked bacon and feta cheese. The sweetness of the soup, the saltiness of the bacon, the creaminess of the cheese ... very nice. And even better the next day.



FROM THE ARCHIVES Looking for soup recipes? They're here in the Recipe Box.

A YEAR AGO Curried Vegetable Bisque Something quite similar!



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SIMPLE BUTTERNUT SQUASH SOUP

Hands-on time: 15 minutes
Time to table: 20 minutes
Makes 4 cups

2 cups broth, heated in the microwave
1 tablespoon olive oil
1 onion, diced small
1 tablespoon minced garlic
1 teaspoon fresh ginger
1 tablespoon Dijon mustard
3 cups cooked winter squash
Salt & pepper to taste

Heat the broth (this step speeds the overall cooking time but can be skipped if you're not in a rush). In a large saucepan or Dutch oven, heat the olive on MEDIUM until it shimmers. Add the onion, garlic and ginger as they're prepped and cook for 3 - 5 minutes until just beginning to brown. Stir in the mustard and cook 1 minute. Add the hot broth and stir well. Stir in the squash and stir until completely mixed in with broth. Cover and bring to a boil, stirring occasionally. Season to taste. (If you like, you could puree with soup with an immersion blender or in the blender.) Transfer to bowls.



A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007

9 comments:

Hello Alanna,

I really liked your site very much. The soup looks great and comforting...also loved the nutritional count in the end.
Thanxs so much for sharing
-Sushma

Hi Sushma ~ And thank you, Sushma, for your soup contribution!

Butternut Squash soup is among my favorites. Indeed, in all it's variations it is very simply made, healthy and hearty. My personal preference is to always puree' and a little drop or two of Sherry in the pot never hurts! In fact, it enhances!

I love this soup so much I served it at my wedding.

Chef Jules ~ Thanks for stopping by. Your new site IS gorgeous! And I love a drop of sherry in lots of stuff so thanks for the inspiration here!

Peabody ~ What, twasn't all sweets and gorgeous baked goods like on your blog?

I love butternut squash (pumpkin here in Australia) soup! This is a lot richer than my very humble version, but I can imagine that it'd be a delight to the senses!

Alanna, you are doing a wonderful job of listing all these soups, along with making your own! I know I got fed up after five days! I was longing for solids! I think the pea soup with the poached egg looks delicious though!
Freya

I just tried your recipe and it turned out great. I do have to say though that adding cloves, nutmeg, and cinnamon really brought out the flavor of the squash. Now I just have to wait for it to cool down so I can bag it for the season!

Made soup as written except for 2 changes: added 2 extra cups of squash and 1 cup cream. Awesome!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna