Butternut Squash Soup

By
Amy Mattias
Winter squashes are a staple in a locavore’s kitchen. From pumpkins to delicata to giant Blue Hubbards, winter squash come in a variety of shapes, sizes and colors, but all share a similar thick skin, edible seeds, and creamy flesh enjoyed in a myriad of ways. I chose butternut for this recipe as it’s the most abundant and easiest to work with, but feel free to substitute another type, or a mixture, for this delicious seasonal soup.

Ingredients:

Instructions:

Melt butter in a large saucepan over medium-high heat. Once warm, add in diced onions.

After a few minutes, add herbs, salt, and pepper to the onions. Stir, and continue to cook until the onions are aromatic and soft.

Add in squash, stir in onions, and pour stock to cover squash.

Bring to a boil then simmer, until you can easily poke into the squash with a fork, approximately 20 minutes.

Turn off heat, let cool enough to blend in a blender. Garnish, serve, and enjoy!

*You can make an easy vegetable stock using the onion and squash peels, with a quart of water, simmered for 15 minutes and strained, to add extra flavor.


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