The Perfect Butternut Squash Soup

The Perfect Butternut Squash Soup ~ this fragrant, silky soup is the best I’ve found, and it’s so easy to make.  Fall doesn’t officially begin until we’ve made a batch of this wonderful soup!

This soup avoids all the pitfalls that pureed vegetable soups occasionally fall into. It’s not bland, it has good strong flavor, but the flavors don’t overpower the squash either.  The Indian inspired spices are evident, but they stay in the background.  It’s got a hint of sweetness from the apple, but it’s not so sweet that it tastes like dessert.  There’s no cream in it, so it’s neither heavy nor a billion calories.   It’s lovely, really.

This recipe comes from my sister.  She serves huge vats of it at her annual neighborhood Halloween open house and gets rave reviews.  I fiddled just a tiny bit with her recipe, because, well, that’s what sisters do.  She uses celery and nutmeg, I left them out.  I add in mustard seed and coriander seed.  Nothing major.  I’m sure you’ll make your own special tweaks as well.  But as far as I’m concerned, I don’t ever need to look for another butternut squash soup recipe.

Love winter squash?  Try my WHIPPED KABOCHA SQUASH or my WHOLE ROASTED KABOCHA SQUASH for a change of pace.

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4 from 3 votes

The Perfect Butternut Squash Soup

Ingredients

• 2 Tbsp butter use olive oil for paleo
• 1 Tbsp olive oil
• 1 onion peeled and chopped
• 1 shallot peeled and chopped
• 1 Granny Smith apple peeled and coarsely chopped
• 1 inch piece of fresh ginger peeled and sliced
• 1 tsp mustard seed
• 1 tsp coriander seed
• 1 tsp curry powder
• 1 medium butternut squash peeled, seeded, and rough chopped
• 26 oz box chicken stock
• 2 bay leaves
• salt and fresh pepper
• juice of 1/2 lemon

Instructions

• Heat the butter and oil in a heavy bottomed soup pot. Sauté the onion, shallot, apple, and ginger for a couple of minutes.
• Add in the spices, and continue to cook for a few more minutes, stirring so nothing burns.
• Add the squash to the pot, give it all a good stir, and then the stock and bay leaves. Season with salt and pepper.
• Simmer, covered, until the squash is completely tender.
• Remove the bay leaves and puree the soup either with an immersion blender, a regular blender, or in a food processor (in batches)
• Reheat the soup, add the lemon juice, and check the seasonings. If it seems too thick at this point, add more stock or water. Garnish with sour cream and toasted pepitas.
• The soup will taste even better after a day in the fridge. I always make mine the day before.

Make it your own ~

• I think this would work well with any winter squash, try pumpkin, or kabocha.
  

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