I don’t know about you, but I find fall and winter are the perfect time to bring out the soup recipes. There is just something so comforting and soothing about a nice hot bowl of soup on a cold, grey day. They also provide the perfect time to explore seasonal flavours in soup. Here’s a recipe that apparently comes from Kelly Osborne’s weight loss plan, and is absolutely delicious! I’ve adapted it a bit to our tastes. Here’s a picture, I had it for lunch!
Butternut Squash Soup (original recipe here)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced small (I used a yellow onion)
- 1 large butternut squash, peeled, seeded, chopped into 1 inch cubes
- 2 medium carrots, peeled, chopped
- 1 potato, peeled, chopped into 1 inch cubes (I used russet)
- 4 cups water or vegetable stock
- 1 cup milk
- salt and pepper to taste.
- In a large pot, heat oil to med-low. Add garlic, onion, and a pinch of salt, stir for 4 minutes.
- Add squash, carrots, potato, and water.
- Bring to a boil, lower heat and simmer for 25-30 minutes, until vegetables are soft.
- Remove from heat, add milk, stir well.
- Puree soup in a blender, working in batches. Season with salt and pepper as desired.
- Sprinkle with a hint of cinnamon before serving.
And there you have it! Simple, hearty, and delicious. I really like the idea of pureeing soup in a blender because it looks and feels creamy without adding in tons of fattening cream. I also liked to sprinkle a hint of cinnamon to really bring out the fall flavours, since it highlights the squash very nicely. I love that it’s an easy recipe, especially since it seems that butternut squash soup is everywhere these days! Nick isn’t usually a big fan of soup, but he really liked it too! I know I’ll be making a few more batches of this recipe while it’s cold out.
Have you guys tried this recipe? Or found other ways to use squash and other seasonal vegetables in your cooking?