So let me tell you, butternut squash is probably my favorite thing about fall and winter. This should not surprise you, as I love most things vegetables. Butternut is a great, hardy winter veggie that can be sweet or savory depending on how you treat it. A lot of people beef on the butternut though, but I’m gonna try to sway you to the side of the squashes. Okay, I always hear people complaining about the skin. When the squash is fresh, which is basically like all winter, the skin comes off sooooooo easy. So if you use it when it’s in season you shouldn’t have a problem. If you still have issues with the skin you can poke little holes in the butternut with a fork and pop it in Chef Mic(rowave) for 30 seconds- 1 minute to loosen it up more, I won’t tell.
(just a few prep pics because I’m a nerd)
But let me tell you about this soup. It comes from tirelessly trying (okay not really because I love soup) very elaborate butternut squash soup recipes and being fed up with the yields after all the roasting of vegetables and seasoning of stocks. I like doing it my way because even though there are less ingredients, steps, and cooking time than a lot of other butternut soup recipes I’ve seen, it comes out way BETTER than the froofy ones I’ve tried! This soup is what soup should be: humble, simple, and very nourishing.
Word of advice before you get the lowdown on this soup: more butternut does NOT equal better soup. In fact, too much often makes this more of a soggy mash — no bueno. So save the bulb. Still cube it up by all means but do NOT roast it and put it in your soup with the rest of the ingredients. Of course don’t throw that beautiful orange goodness out either! Use it later in the week in a HASH or freeze it for non-butternut season… AKA warm months. I’m afraid I’ve rambled enough for one post though, so here’s what you need to get souping.
Easy Butternut Soup
- Butternut squash cubes from the neck only
- 2 carrots, peeled & chopped
- 1 medium, tart apple, quartered (skin on or off)
- 1 medium yellow onion (*optional)
- 1 Tablespoon olive oil (shallot or garlic infused if you fancy)
- 1 1/2 tsp. salt
- 1 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. cinnamon
- 1/8- 1/4 tsp. cayenne pepper (cuidado amigo)
- 1 tsp. – 1 Tablespoon ghee (or grass-fed butter)
- 3 (+) cups chicken broth (depending on desired thickness)
- Preheat your oven to 400 F. Peel your squash and carrots and chop in about inch long cubes. This should be about the length of the outer most tip of one of your fingers. Peel, or don’t, your apple and quarter it. This is also where you’d be chopping the onion if you so chose.
- In a large mixing bowl, add ONLY the squash from the NECK, carrots, apple, onion (maybe), salt, cumin, chili powder, cinnamon, and olive oil and mix to coat the veggies. Spread out your veg on a lined baking sheet. Save the squash from the bulb all cubed up in your fridge for another time…uhh can you say Bfast hash?
- Anyways, throw that mo in the oven for like 30-35 minutes. You want it to be fork tender when it comes out the oven.
- Meanwhile, in a large stockpot (like 6 quartsish) heat 3 cups of chicken broth plus the ghee/butter. I usually use a spoon and don’t measure out the ghee. It comes out to anywhere from 1 teaspoon to a tablespoon depending on how indulgent I’m feeling.
- CAREFULLY transfer your veggies to the broth mixture before it’s at a rolling boil. If you splash this stuff it might burn you a little because caliente. Haber. Add cayenne and black pepper (if you want) and bring to a boil.
- Turn down and simmer on low for 30 minutes with a lid on the pot.
- Take the lid off the pot and the pot off the hot burner and let cool for like 5-10 minutes. With a stick blender, blend until smooth and place back on the hot burner for around 5 minutes if desired. Although I will say, it’ll still be pretty dang hot so you probably won’t have to do this.