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Basic butternut squash soup

Time45 minutes
YieldsServes 6 to 8
Basic butternut squash soup
(Los Angeles Times)
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Butternut squash soup is simplicity itself. Simmering the squash with the other ingredients makes the soup more complex. Change the soup’s character by garnishing it with anything that adds crunch and/or flavor (Maytag blue cheese, chopped pecans, toasted pumpkin seeds, crumbled smoky bacon).

Other large winter squash can be substituted for the butternut, particularly buttercup or Kabocha or even pie pumpkin, but you may want to increase the seasonings.

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1

Melt the butter in a soup pot over medium heat. Add the leeks, celery, carrots, ginger, jalapeno and thyme. Season well with salt. Cook, stirring, until vegetables are wilted, about 15 minutes.

2

Stir in the squash and stock and bring to a boil. Reduce the heat to medium-low, cover and simmer 20 to 30 minutes, or until all the vegetables are falling-apart soft.

3

Remove the pot from the heat and let the contents cool slightly. Working in batches, puree the mixture in a blender until smooth.

4

Return the puree to a clean pot and stir in the cream. Heat through gently; do not allow to boil. Season with additional salt if needed and with pepper to taste.

5

Ladle the soup into bowls, sprinkle with pecans and serve at once. Makes 8 cups.