Butternut Squash Soup
It’s the perfect time for butternut squash soup. It’s finally starting to cool down where we live and that means soup season for me. I could eat soup all year long even in the middle of summer, but I’m even more enthusiastic about it starting in the fall.
This is a perfect soup for October because butternut squash is in season so they are easily found at most farmers markets. Our CSA share usually starts really loading up on the different varieties of squash around this time, this past week we received two, so I thought making soup out of them would be a perfect way to use it up.
This soup requires very little effort. I used an immersion blender but if you don’t have one feel free to use a blender or food processor. Just make sure to leave the top vented for steam release. I also used chicken broth in this, but if you are vegetarian or vegan this works great with vegetable stock.
Butternut Squash Soup
Ingredients
- 1 large butternut squash, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary (crushed)
- 1 teaspoon ginger paste or grated fresh ginger
- bacon
- parsley or chives
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil or bacon grease
Instructions
- In a large soup pot heat the olive oil or bacon grease over medium and saute' the onions until softened, add salt and pepper to taste. Once onions are slightly translucent add in the butternut squash and saute' for another 10 minutes until butternut squash starts to soften slightly.
- Add the ginger paste, garlic, sage, rosemary, a bit more salt and cover with chicken broth. Cover soup and simmer for about 20 minutes until squash is cooked through and fork tender.
- Cool slightly and puree with immersion blender, blender or food processor to desired consistency. Season with more salt and pepper if needed and top with bacon bits and chives or parsley.
