There’s pretty much nothing that I crave more in fall than butternut squash soup: hot, creamy, and semi-sweet with a kick. I used to get a cheap carton of it from Stop-N-Shop, but when I saw squash for $0.69 at Kroger, I couldn’t resist attempting to throw it together myself. I used some principles from my pumpkin stew recipe, and bang, there you have it: soup for days. With a simple tweak, this soup becomes vegan without losing its amazing flavors. Enjoy!
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients:
- 2 large squash, halved, seeds scooped, then cubed
- 14 oz vegetable stock/1 vegetable stock cube
- 2 c water
- 5 garlic cloves, crushed
- 3 sage leaves, chopped
- 1 long rosemary sprig (2 if halved)
- 1 large red onion, diced
- 2 tbsp olive oil
- 2 tbsp heavy cream (optional)
- 1 tbsp cinnamon
- 2 tsp thyme
- 1 1/2 tsp chili powder
- 1 tsp honey
- 1 tsp nutmeg
- salt and pepper, to taste
Method:
Crush garlic and chop sage, rosemary, and onion while heating olive oil in a large pot. Add to the pot once the oil is hot. Cut the squashes in half, removing the seeds with a spoon, then chop into small cubes. Add the squash to the pot, along with water, vegetable stock, spices, and cream (if you’re using it). Bring to a boil, then reduce to a simmer for 30 minutes (covered is best- it produces a much better aroma). Blend the broth and vegetables with a hand blender until smooth (about 3 minutes). Serve hot.
Yields 8 servings
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