Winter Squash Soup
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Adapted from a recipe at Smitten Kitchen
Ingredients
  • ¼ cup (1/2 stick) butter
  • 1 large purple onion, chopped
  • 4 large garlic cloves, chopped
  • 5 cups vegetarian chicken-flavored broth (I like Better Than Bouillon's Vegetarian Chicken concentrate)
  • 3 pounds butternut and acorn squash
  • 1¼ teaspoons minced fresh thyme
  • 1¼ teaspoons minced fresh sage
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground ginger
Instructions
Roast the squash
  1. Preheat the oven to 425
  2. Halve the squash and de-seed. (Rinsing, boiling in salt water, drying, seasoning, and roasting the seeds is a good optional move too)
  3. Coat the squash with olive oil, place face-down on baking sheet lined with parchment paper
  4. Roast until soft when stuck with a fork and slightly carmelized
Make the soup
  1. Melt butter in large pot over medium heat.
  2. Add onion and garlic and sauté until tender, about 10 minutes.
  3. Add broth, all squash and herbs; bring to boil.
  4. Reduce heat, cover and simmer, about 20 minutes.
  5. Blend until smooth (immersion blender is recommended, but batches in a standard blender work too)
  6. Season with salt and pepper, adjust other seasonings to taste.
  7. Delicious served immediately, even tastier the next day.
Notes
The original recipe is here: https://smittenkitchen.com/2006/10/winter-squash-soup-gruyere-croutons/

I omit the cream and use slightly less broth to make a thicker soup.
Nutrition Information
Serving size: 1 cup Calories: 125 Fat: 8g Saturated fat: 4g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 14g Sugar: 6g Fiber: 1g Protein: 2g Cholesterol: 15mg
Recipe by Dan Blumenfeld at https://danieljblumenfeld.com/squash-soup/