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Monday, September 29, 2008

Easy Butternut Squash Soup

I've decided not to let the fact that we don't really have fall here not let me get into the fall mood. I am having a ball coming up with old favorites that I want to share with you and things I definitely want to try this fall and winter. I'm thinking lots of soups and baked goods and I definitely want to try a bread or two. I am sure new things will be added to the list every day. If you have any suggestions, go ahead and send them over! Speaking of new, here's a new one for me at least. As you now know, I love butternut squash, but I have never had it as a soup. I decided to start with this easy one and maybe later in the season, I will modify it with some more complex flavors. This can be altered so many ways and can easily be turned into a vegan soup by replacing the chicken stock with vegetable stock. This not a thick soup, so it's nice and light for when you want fall flavors with a little less guilt. It is also very good cold. What are you planning on making this fall?

Easy Butternut Squash Soup
(By Esi)

1 small butternut squash, peeled, seeds removed and cut into cubes
1 medium onion, diced
2 or 3 cloves of garlic, minced
1 tablespoon extra-virgin olive oil
1 or 2 sprigs fresh thyme
Chicken stock
Kosher salt
Freshly ground black pepper
Cumin
Cayenne pepper
Olive oil for drizzling (optional)
Pine nuts, toasted (optional)

In a large stock pot, heat olive oil over medium heat. Add onions and garlic and season with salt and pepper. Cook onions until soft, but not browned. Add butternut squash and season with salt and pepper again. Cover and cook until the squash is fork tender, stirring occasionally. Add enough chicken stock to cover the squash and season with cumin, cayenne, and salt and pepper to taste. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes.

Remove the stems of thyme. Carefully ladle the soup into a blender or large food processor. Pulse until no lumps remain. Serve, topped with pine nuts and a drizzle of olive oil if desired.

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19 comments:

Foodycat said...

Very nice! Cumin and butternut go so well together!

The Blonde Duck said...

We don't have fall either. I love the oatmeal breakfast bars from yesterday! They look so good.

Heather said...

ohh your's looks lovely, too! i love the addition of pine nuts. i've done roasted pepitas before but never pine nuts... sounds really good! thanks for visiting :)

CECIL said...

Thank you for reminding me to add butternut squash to my future cool nights menu!! It looks gorgeous!

Paula said...

Your soup looks so lovely! I like the idea of preparing butternut squash in a savory way instead of a sweet way. And I LOVE soup, so this is a good one for me!

Prudy said...

I'm crazy for butternut squash in all forms, and this soup looks just perfect!

hot garlic said...

Beautiful pic! I tried making this soup for the first time last year, I even made two versions and I hated them both. I need to try this one and hopefully we fare better!

Dawn said...

Yes cumin and butternut do pair nicely.
How well do you think this will freeze?
I'm loving this soup.

ttfn300 said...

Mmm, I love butternut squash soup!! This looks just delightful :) And i like the fall state of mind ;-)

Esi said...

Dawn - I think this will freeze really well, I have just been eating it out of the fridge :)

Erica said...

Sounds very yummy! I may try and add some other vegis in!

Leslie said...

We dont have fall here in Tampa either! No fun at all!! But like you I still like to cook like it is!

Kevin said...

That soup looks good! I am looking forward to the weekend when I can see if there are some squashes at the farmers market.

Dee said...

So many squash recipes doing their rounds, and just when I've settled on one, another gorgeous one pops up. Great shot!

janetching said...

I love pumpkin soup, yours looks delish! I guess the cayenne pepper will give a tint of spicy to the soup, I like the idea.

Mandy said...

I just love this recipe, simple and pure – where did you find it? I’m on a fall foods kick myself and made shiner bock beer bread earlier this week. Tonight however I’ve been asked to cook dinner using two shark fillets. I have no idea what I’m going to do with them…! Keep these fall favorites coming.

Nate-n-Annie said...

I like that you used fresh thyme in this.

I would have started with bacon fat. But that's just me.

Esi said...

Mandy - I just thought the combo of flavors sounded good so I tried it out and it worked. I don't think I have ever had shark though so I am not sure I could help you there :)

Nate - I was going for a little healthier twist here, but you know I have no objection to bacon!!

Maria said...

One of my favorite things about fall is soup! This looks fantastic!