BUTTERNUT SQUASH SOUP
Comforting, nourishing and full of flavor, a simple Butternut Squash Soup is a cold weather staple. This easy-to-make, no-frill recipe requires just a few classic ingredients to create a naturally thick and creamy soup (no cream needed) with hints of sweetness and warmth. This is a simple and traditional soup recipe for everyone to have in their repertoire. A very simple Butternut Squash Soup I chose to share a very simple Butternut Squash Soup, with traditional flavors: butter, onions, garlic, and a pinch of nutmeg for warmth - because I...
Provided by Audrey
Categories Fall
Time 30m
Yield 4-6 people
Number Of Ingredients 1
Steps:
- Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic until soft and translucent.
- Step 2 - Add the butternut squash cubes, stir and cook for 2 more minutes. Add the stock, which should cover the butternut squash cubes entirely. Bring to a simmer and cook for 20-25 minutes until the butternut is fork-tender. Remove from the heat.
- Step 3 - Remove about 2 cups of the stock and set aside. Blend the soup (with a hand blender or in a processor) until smooth. Add some of the reserved stock to reach desired consistency (I often add back about 1 cup, but you can more/less depending on how thick you like your soup). Season with nutmeg, black pepper and salt (optional), to taste.
- For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or a dollop of heavy cream or crème fraiche.
Nutrition Facts : Calories 200, Fat 20 grams
FRENCH ONION BUTTERNUT SQUASH SOUP WITH GRUYÈRE
Steps:
- 1.In a large, heavy-bottomed saucepan melt the butter over medium heat. Add onions, garlic, bay leaf, thyme and a pinch or two of brown sugar. 2.Cook the onions 25-35 minutes, stirring every few minutes until the onions are soft and caramelized. The onions should turn a deep brown color - if they begin to get burnt spots on them turn the heat down a little. 3.Remove the bay leaf and thyme sprigs. Stir in the squash and broth. Cook on medium-low an additional 15 - 20 minutes, stirring often and seasoning with salt and pepper to taste. 4.Preheat the broiler and place 4 oven-proof bowls or crocks onto a baking sheet. Ladle soup into each bowl and sprinkle the tops of each one with 1/2 - 3/4 cup of cheese. 5.Place under broiler until cheese is completely melted with bubbly, brown spots. Serve immediately with crusty bread if desired.
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