Butternut Squash Soup
You know those kinds of days where it's just super chilly in the morning and you just decide you want to sit on the couch all day snuggled with a warm blanket.
Yeah that's me right now.
It's 50 degrees out and I need to stay warm and cozy. So instead of having an ice cream (I swear I can eat ice cream all year long) I got up and made my favorite fall soup: Butternut Squash Soup. The hint of sweetness from the butternut squash makes this 10x better! It's made completely with fresh squash and herbs so you're staying healthy too! What's not to like about this?
For more tips on how to nail this recipe, check out the full post on my blog here.
Happy cooking friends!
- 5 Cups
- Prep time: 10 Minutes|Cook time: 50 Minutes|Total time: 1 hr
- Heat oil in a cast iron pot. When it becomes hot, sauté your onions until soft.
- Add your cubed butternut squash and let it cook until tender (about 9-10 minutes).
- Once the squash is soft, add in the rosemary, garlic, and ginger. Stir and cover the pot for about 1-2 minutes then add water. Cover the pot again and bring to a boil (takes around 10-15 minutes).
- Once it reaches a boil, reduce the heat, and let it continue to cook on the stove for about 25 minutes.
- Take the pot off the stove and blend the mixture until smooth and creamy using an immersion or regular blender. If you'd like your soup to be thinner you can use more water and blend. Serve warm.
- If you'd like, add more water if you want a thinner soup. Or if you like thicker soups use less water than my suggested amount.
- To garnish I used crème fraîche and some rosemary. You can substitute the crème fraîche for sour cream, greek yogurt, or even some heavy cream. You can also opt to keep it plain (it still tastes AMAZING!)
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