Butternut Squash Soup
By Sue Lau | Palatable Pastime
It’s time for #SoupSwappers again! And this one is for French soups right before Thanksgiving, with winter squash abundant and getting ready for the snowflakes to fly in the next few weeks, we’re going to need something rich and comforting to keep us warm.
And with the approach of winter also comes the winter holiday season. So I try my best to get in the mood for it. Sometimes music helps. And this one is perfect, as today I am making a holiday recipe (pink cranberry fluff) to post with #SundaySupper this week. And it has marshmallows in it–out the wazoo.
You’ll have top let me know on Sunday if the #MusicMagic worked and made the recipe taste any better than usual. And usual is right, because this is another of those “similar recipes” which every time you see a recipe for it, it is always different, but always tastes exactly the same. Something weird about that, right? *laughs*
The squash soup is also like that in an eerie sort of way, except my version is best. And you might wonder how I actually know that. Well, it’s because I tasted it (and I eat everything I make, so…). It does have some cream in it (I know some people don’t) but I like the richness cream imparts and am not particularly worried about it. If I want to ditch fat in my diet, I’ll get rid of chips. 😉
I also did not add nutmeg to mine, which is a common seasoning. Or cinnamon. Believe me, not every winter squash or sweet potato needs those added. And I have been seasoning much with herbes de provence lately, as it is very useful in many recipes.
Butternut Squash Soup
- 1-3/4 to 2 pounds butternut squash, peeled, seeded and diced
- 1 medium apple, peeled, cored and chopped
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1-1/2 teaspoons chopped garlic
- 2 teaspoons dried herbes de provence
- 4 cups vegetable stock
- 1/2 cup heavy cream
- Peel squash, remove seeds and dice; set aside along with chopped apple.
- Heat oil in saucepan and saute the onion and garlic with herbes de provence until the onion softens.
- Add squash, apple, and vegetable stock.
- Bring soup to a boil, then reduce heat, cover and simmer for 30 minutes.
- Puree with a stick blender or allow to cool somewhat before pureeing in a blender or food processor.
- Add cream to soup and heat gently before serving.
From the kitchen of palatablepastime.com
Be sure to check out the other Soup Saturday Swappers Bloggers this month!
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