This butternut squash soup is a game changer.
It’s simple, delicious, fast, hearty, and easily modified to fit dietary restrictions.
|Butternut squash soup with pan-fried salad turnips|
|Butternut Squash Soup with pan-fried apple sausage, shallots and escarole|
You will need:
2 large yellow onions
1 tbsp. olive oil
The flesh of 2 butternut squash
36 oz. Chicken Stock (or Vegetable stock)
1 tbsp. Garlic
1 tsp. Turmeric
1 tbsp. Ginger
1 tsp. Paprika
1 tsp. Cumin
1/2 tsp. Sage
Optional: Curry Powder
Cut the squash into chunks approximately 1 inch long.
If you are in a bit of a rush, a lot of grocers are now selling butternut squash already prepared (peeled and cut).
You do not need to cook your squash before adding it to the pot.
Caramelize the onion and shallots with about 1/2 tsp. of salt in the olive oil over medium heat until almost translucent.
Add the butternut squash chunks, spices, and the chicken stock.
Cook for approximately 20 minutes until the squash is tender.
Turn the heat to low, use your emulsion blender to puree the mixture; season with salt and pepper to taste.
I like to top the soup with additional protein or sautéed vegetables in order to make it feel heartier.
This time around, I decided to pair the soup with pan-fried apple sausage, shallots, and escarole.