Winter Squash Soup
Prep time
Cook time
Total time
Adapted from a recipe at Smitten Kitchen
Author: Dan Blumenfeld
Cuisine: American
Serves: 8 servings
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
- Preheat the oven to 425
- Halve the squash and de-seed. (Rinsing, boiling in salt water, drying, seasoning, and roasting the seeds is a good optional move too)
- Coat the squash with olive oil, place face-down on baking sheet lined with parchment paper
- Roast until soft when stuck with a fork and slightly carmelized
Make the soup
- Melt butter in large pot over medium heat.
- Add onion and garlic and sauté until tender, about 10 minutes.
- Add broth, all squash and herbs; bring to boil.
- Reduce heat, cover and simmer, about 20 minutes.
- Blend until smooth (immersion blender is recommended, but batches in a standard blender work too)
- Season with salt and pepper, adjust other seasonings to taste.
- 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.
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
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