Butternut Squash Soup

Days in the kitchen are good days indeed. It’s kind of exciting when you create something delicious from random ingredients. Sometimes I follow recipes, and sometimes I experiment. Today was an experiment. I’ve made a few soups before so I just changed some things around and made my own version of butternut squash soup. I realize it’s not exactly the season for it, but it was rainy and chilly this afternoon. Perfect weather for soup!

























What You Need:

2-3 lbs. butternut squash (I used 3 packages of frozen squash)
1 medium yellow onion
1 medium potato
1-2 tbsp. olive oil
4 c. vegetable broth (or chicken, if you prefer)
1/8 – 1/4 c. brown sugar (I just grabbed a bit with my hand)
cinnamon
ground ginger
nutmeg
salt & pepper
sour cream for garnish
large pot
ladle
blender (immersion or regular)

What To Do:

1. If using fresh squash, peel and cut into cubes. If using frozen, defrost the squash.

2. Chop the onion and potato.

3. In a large pot, heat the olive oil and add onions. Cook until onions just start to caramelize but be careful not to burn them. Add the potatoes, squash, and enough broth to simmer the vegetables until tender.

4. Once the vegetables are cooked and tender, add the brown sugar and remaining spices. Puree using either an immersion blender or ladle the soup into a regular blender. Add the remaining broth as necessary for a smooth consistency.

5. Add additional seasoning, if necessary, and serve with a dollop of sour cream on top. So yummy!

Tip: I added some crushed red pepper flakes to give it a little kick. Squash also tends to take sweet very well. If you want a sweeter soup, adjust the amount of sugar, cinnamon, etc. to suit your taste preferences.