Description
Enjoy the flavors of autumn in this versatile soup – be sure to try other flavor options once you get the idea. This recipe serves 4, barely, for a main course with bread and salad, but as a side soup, it serves 6-8. It will freeze excellently, so double for leftovers.
Ingredients
- 1 onion, diced
- 2 Tbs. butter
- 3 c. pureed butternut squash*
- 3 c. chicken stock
- ½ tsp. paprika
- ¾ tsp. cumin
- shake or two cayenne, to taste
- ¼ tsp. pepper
- 1/2–3/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- (optional) 4-6 cloves roasted garlic, about half a bulb
- 1 c. whole milk**
- serve with Parmesan cheese (optional)
Instructions
- Saute onion in butter over medium heat for about 5-10 minutes. (Include any other veggies here.)
- Add seasonings, including optional roasted garlic, and stir for a minute, then add stock and squash.
- You can puree first with a blender (process the chicken stock and squash and leave the onions diced) or use an immersion blender directly in the pan once everything is hot.
- Bring to a boil and stir well. Cook for 10-20 minutes.
- Remove from heat (or turn to low) and stir in milk.
Notes
* You can roast a squash by halving it, de-seeding, and placing facedown in a casserole dish with a little water (about 45 mins on 400F) or cut it into cubes and boil for 20 minutes. If you are making the soup right away, you don’t have to puree it first – just whiz it up as part of the soup and eye up the quantity. Feel free to use any autumn squash you like.
**For the one cup “creamy” ingredient, feel free to use any combination of milk, cream, cream cheese, yogurt, or sour cream.
+ See the original post for other seasoning ideas.