It has been pretty frigid in upstate NY! Homemade soup was necessary! I made my first soup (yes, first!) It was really simple, and it came out really well. Not only is this soup nutrient dense, but it can be used in many different ways! I think that it would make a really nice sauce over butternut squash ravioli, or any other simple pasta. By adding a bit of cream this could turn into a tasty main course! Enjoy!
Butternut Squash Soup
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
How to do it:
- In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.
- Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the squash and the chicken stock. Bring the mixture to a boil and add the sage.
- Continue to boil until the vegetables are tender, about 20 minutes.
- Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste.
- Keep the soup warm over low heat.
- Serve as is, or with a bit of cheddar cheese or bacon on top.
If you have never cooked with a butternut squash, invest in a good peeler! And watch this video on how to get the most out of your squash.