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I got this Squash Soup recipe from my mother-in-law years back and have made a few changes of my own. It has the rich flavor of Squash and undertone of carrot. This Soup is quite simply Fall in a bowl.
Ingredients
- 2-2.5 lbs Butternut Squash , peeled and de-seeded, cut into 1/2 inch cubed
- 2 Tbsp. Butter
- 1 Yellow Onion, diced
- 2 Carrots peeled diced chunked (or use baby carrots)
- 2 Celery stalks, diced
- 5 cups Chicken Broth
- 1/2 tsp Ground Ginger
- Salt and Pepper to taste
- 1.5 cups Half and Half (optional to add creaminess at the end)
Directions
Melt the butter in a large pot or dutch oven. When the butter is sizzling, add your all of the vegetables ( squash, onions, carrots, and celery) and stir till slightly softened. Add in your chicken broth, ginger and 1tsp of salt and pepper. Bring to boil, cover and reduce heat to medium while cooking for 40 mins until the squash is tender.
Remove from heat and use your immersion blender, food processor, or blender to liquify the soup. I love using my immersion blender because I don’t have to wait for my dish to cool down and there is no need to transfer to different machines, making more dishes for me to clean up later. Plus, some food processors or blenders are quite small, and blending this much soup can take a while (believe me).
After the soup is blended, stir in your half and half cream (if using) and check for seasoning (salt and pepper). I’ve made this soup both with and without the cream and they both are very good but the cream adds a delicious smoothness to it.
Personally I like to serve this soup along side fresh bread. Or my easy cheat go to, is store bought Naan flat bread that I’ll pick up and freeze for times like this. I preheat my oven to 350F while I spread a little olive oil on the Naan and sprinkle with sea salt. I’ll bake the Naan for 8 minutes which is just enough to toast the surface and warm it through. It gives it a great crunch to go alongside your smooth Fall tasting Squash Soup. Although to be honest, I eat this soup all year round.
Squash Soup
Equipment
- Immersion blender, Food processor or Blender
Ingredients
- 2-2½ lb Butternut Squash peeled, de-seeded and cut into ½" cubes
- 2 Tbsp Butter
- 1 Yellow Onion diced
- 2 Carrots peeled and chunked
- 2 Celery stalks chunked
- 5 cups Chicken Broth
- ½ tsp Ground Ginger
- Salt and Pepper
- 1½ cups Half and Half optional
Instructions
- Melt the butter in a large pot or dutch oven. When the butter is sizzling, add your all of the vegetables ( squash, onions, carrots, and celery) and stir till slightly softened. Add in your chicken broth, ginger and 1tsp of salt and pepper. Bring to boil, cover and reduce heat to medium while cooking for 40 mins until the squash is tender.
- Remove from heat and use your immersion blender, food processor, or blender to liquify the soup. I love using my immersion blender because I don't have to wait for my dish to cool down and there is no need to transfer to different machines, making more dishes for me to clean up later. Plus, some food processors or blenders are quite small, and blending this much soup can take a while (believe me).
- After the soup is blended, stir in your half and half cream (if using) and check for seasoning (salt and pepper). I've made this soup both with and without the cream and they both are very good but the cream adds a delicious smoothness to it.
- Personally I like to serve this soup along side fresh bread. Or my easy cheat go to, is store bought Naan flat bread that I'll pick up and freeze for times like this. I preheat my oven to 350F while I spread a little olive oil on the Naan and sprinkle with sea salt. I'll bake the Naan for 8 minutes which is just enough to toast the surface and warm it through. It gives it a great crunch to go alongside your smooth Fall tasting Squash Soup. Although to be honest, I eat this soup all year round.
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