Butternut Squash Soup
I seriously make a disaster of my kitchen every time I cook. Today I was at a friend’s house and watched in awe as she baked cookies and seemed to have magic little elves following her around keeping everything clean and organized. As I write this and look into my kitchen, it looks like all of the naughty elves had a party at my house. I think they had a great time, but goodness it’s a disaster. I should start a time lapse video of my kitchen at the start of cooking until the end as it goes from clean to messy in only a matter minutes. I guess I don’t really mind. I think I actually like making the mess. (And I sorta enjoy cleaning it up, too so I can start all over again tomorrow.)
Homemade butternut squash is so easy to make from scratch. When the squash is in season the flavors are rich and vibrant making a silky, flavorful soup. Sometimes I think of soup as not being very filling, but this soup is thick and satisfying. Blending in carmelized onion and maple syrup add a little sweetness that is balanced by a small kick of cayenne pepper. When blended, the onion makes the soup creamy without loading it with extra calories from cream. Top with toasted crunchy toasted croutons and pumpkin seeds.
Butternut Squash Soup Recipe
Makes 4 servings.
Ingredients
- 4 cups cubed butternut squash
- 1 medium yellow onion, sliced
- 1 tsp brown sugar
- Olive oil
- 1 tsp cumin
- 1/8 tsp red cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 Tbsp butter
- 1 and 3/4 cup chicken or vegetable stock
- 1/4 cup pumpkin seeds
- 1/3 cup low-fat buttermilk (substitute regular milk)
- 2 Tbsp maple syrup
- 1/2 cup artisan bread cubes, toasted
- 2 Tbsp sour cream (optional)
Directions
Prepare the Ingredients
- Peel and dice the butternut squash into 1/2-inch cubes for 4 cups.
- Peel and slice the onion.
Start Cooking
- In a small skillet, heat a drizzle of olive oil over medium heat. Add the onion and cook for 3-4 minutes. Reduce the heat to low, add 1 tsp brown sugar and let the onions cook, stirring occasionally for 20-30 minutes. The onions should turn golden.
- While the onion cooks, heat a drizzle of olive oil in large saucepan. Add the squash and cook for 2 minutes on medium heat. Add 1 tsp cumin, 1/8 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 Tbsp butter. Cook for 5 minutes.
- To the squash add 1 and 3/4 cup stock and bring to a boil. Simmer until the squash is tender, about 10 minutes.
- While the soup cooks, toast 1/4 cup pumpkin seeds in a small skillet over medium-low heat for 3-4 minutes.
- Cube several slices of artisan bread and toss in olive oil, salt and pepper. Toast the bread under the broiler in the oven or toaster oven until golden. (Or toast the sliced bread in the toaster and cut into cubes.)
- Put the squash and onions through the blender in two batches until the soup is smooth. (Or use an immersion blender.) Be careful with the hot soup in the blender – be sure to allow the steam to escape as it blends.
- Return the soup to the saucepan over low heat. Add 1/3 cup of buttermilk and 2 Tbsp maple syrup.
- Serve the soup with the toasted pumpkin seeds, toasted bread cubes and a dollop of sour cream.
If you don’t have buttermilk or don’t want to buy a carton for only a small amount you can substitute with the type of milk you have on hand. If the soup is a little too thick at the end add additional milk.
The cayenne will add a little kick. I’m a bit of a wuss with spice so if you want it to be spicier increase that to 1/4 tsp. If you want the soup to be a little sweater, double the amount of maple syrup.
The soup stores really well in the refrigerator if you want to make it in advance or save the leftovers for the next day.
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