Butternut Squash Soup

Created 25 Jan 2015 00:24, Updated 11 Jan 2016 20:24

Butternut Squash Soup

adapted from Slow Cooker: The Best Cookbook Ever by Diane Phillips

I have been looking for a squash soup recipe that we both enjoy, and this one is a good step in the right direction. I think I'd like to try it with some coconut milk sometime.

INGREDIENTS
4 T unsalted butter
1 T butternut squash seed oil (optional)
2 c finely chopped sweet onion
1 c finely chopped carrot
1 c finely chopped celery
2 tsp dried thyme
2 tsp roasted garlic
8 c butternut squash in 1-inch dice
4 c chicken or vegetable broth
salt and pepper, to taste

METHOD
Melt the butter in a large skillet over medium-high heat. Add the onion and cook until beginning to caramelize, about 10 minutes, stirring regularly. Add the carrot, celery, and thyme and saute until the vegetables are softened, about another 4 minutes.

Transfer the contents of the skillet to the pot of a slow cooker. Add the squash, broth, and garlic, and season with salt and pepper. (I used four servings of Better Than Bouillon vegetable, plus 1 tsp sea salt and about four turns of the pepper grinder.) Cover the slow cooker and cook on high for 3 hours or low for 6 hours.

When done, puree the soup with an immersion blender or in a food processor, then check for seasonings. Stir in additional salt, pepper, and the butternut squash seed oil, if using. Serve warm.

The cookbook notes that this soup can be garnished many ways, with lump crab meat, crumbled goat cheese, or croutons to name just a few.

Another recipe to try: Roasted Butternut Squash Soup via Great Harvest Bread Company.

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