Butternut squash soup is a delightful and comforting dish that captures the essence of autumn in a bowl. This creamy and flavorful soup is perfect for chilly evenings, and it’s a great way to make use of the abundant butternut squash available during the season. In this article, we will explore a simple and delicious butternut squash soup recipe, along with helpful tips, variations, and serving suggestions.
Butternut Squash Soup Ingredients:
To make a simple butternut squash soup, you will need the following ingredients:
- 2 tablespoons of butter
- 1 small onion, chopped
- 1 stalk of celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 container (32 fluid ounces) of chicken stock
- Salt and freshly ground black pepper to taste
How to Peel, Seed, and Chop Butternut Squash:
Preparing butternut squash can be a bit challenging due to its tough skin. However, with the right technique, it becomes a manageable task. Follow these steps to peel, seed, and chop a butternut squash:
1. Cut the squash in half crosswise, separating the “bulb” from the “tube.” Slice off the stem and the bottom of the bulb, so both pieces can stand on a flat surface.
2. Use a vegetable peeler to peel away the skin from top to bottom. Once both halves are peeled, cut each piece in half again, scoop out the seeds, and chop the squash into cubes.
Tip: Softening the squash in the microwave for a few minutes can make peeling easier. Pierce the squash with a fork, microwave it for 2-3 minutes, and then proceed with peeling.
Tips and Tricks for Butternut Squash Soup:
Here are some valuable tips and tricks to enhance your butternut squash soup-making experience:
– Cutting the squash into workable pieces and leveling off the ends will make peeling easier.
– Feel free to add your own twist to the soup by incorporating cubed apples, herbs, curry powder, or any other favorite spices.
– For a flavorful finishing touch, top the soup with fresh chives or green onions and a dollop of creme fraiche or sour cream.
Toppings for Butternut Squash Soup:
Butternut squash soup serves as a blank canvas for a variety of delicious toppings. Consider adding these flavorful options to your bowl of soup:
– Sour cream
– Red pepper flakes
– Chopped green onions
– Crumbled bacon
– Croutons
– Fresh herbs (such as parsley or thyme)
– Shredded cheese (cheddar, Gruyere, or Parmesan)
Serving Suggestions for Butternut Squash Soup:
While butternut squash soup can be enjoyed on its own, it can also be paired with complementary dishes. Here are a few serving suggestions:
– Corn muffins
– Crusty bread or baguette
– Roasted vegetables
– Side salad with a tangy vinaigrette
How to Store Butternut Squash Soup:
If you have any leftovers, it’s essential to store them properly to maintain freshness. Follow these guidelines:
– Keep leftover butternut squash soup in the refrigerator for up to four days.
– For longer storage, freeze the soup in an airtight container for up to three months.
– When ready to serve, thaw the soup overnight in the fridge (if frozen) and reheat it in the microwave or on the stovetop until warmed through.
Butternut Squash Soup Recipe:
Gather Your Ingredients:
Before you start making the soup, ensure you have all the ingredients ready.
Sautéing the Vegetables:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, celery, carrot, potatoes, and butternut squash.
3. Sauté the vegetables until they are lightly browned, which takes approximately 5 minutes.
Simmering the Soup:
1. Pour enough chicken stock into the pot to cover the vegetables.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low, cover the pot, and let the soup simmer for about 40 minutes or until all the vegetables are tender.
Blending and Seasoning:
1. Transfer the soup to a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.
2. Return the blended soup to the pot.
3. If the soup is too thick, add more chicken stock until you reach the desired consistency.
4. Season the soup with salt and freshly ground black pepper to taste.
Serving and Enjoying:
Serve the butternut squash soup hot and savor its creamy texture and comforting flavors. Feel free to add your favorite toppings and pair it with delicious sides for a complete meal.
Can I use olive oil instead of butter for sautéing the vegetables?
Yes, substituting olive oil for butter works well in this recipe. It adds a different flavor profile and makes the soup suitable for those who prefer a dairy-free option.
Can I customize the seasoning of the soup?
Absolutely! While the recipe calls for simple seasoning with salt and pepper, you can personalize it by adding spices like cayenne pepper, nutmeg, curry powder, or sage. Experiment with flavors to suit your taste preferences.
Can I freeze the butternut squash soup?
Yes, you can freeze the soup for up to three months in an airtight container. Ensure the soup has cooled completely before freezing, and leave some headspace in the container to accommodate expansion.
Can I make the soup in advance for a dinner party?
Certainly! Butternut squash soup is an excellent choice for preparing in advance. You can make it a day or two ahead and store it in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
Butternut Squash Soup
Ingredients
- 2 tablespoons of butter
- 1 small onion finely chopped
- 1 stalk of celery finely chopped
- 1 medium carrot finely chopped
- 2 medium potatoes peeled and cubed
- 1 medium butternut squash peeled, seeded, and cubed
- 1 container 32 fluid ounces of chicken stock
- Salt and freshly ground black pepper to taste
Instructions
- Gather all the required ingredients to prepare the homemade butternut squash soup.
- In a large pot, melt the butter over medium heat.
- Add the finely chopped onion, celery, carrot, potatoes, and butternut squash to the pot. Sauté them until they are lightly browned, which usually takes around 5 minutes.
- Pour enough chicken stock into the pot to cover the vegetables.
- Increase the heat to medium-high and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 40 minutes or until all the vegetables are tender.
- Transfer the soup to a blender and blend it until smooth. Alternatively, you can use an immersion blender directly in the pot.
- Return the blended soup to the pot and mix in any remaining chicken stock to reach your desired consistency. If you prefer a thicker soup, use less stock. Season the soup with salt and freshly ground black pepper according to your taste.
- Serve the homemade butternut squash soup hot and savor its creamy texture and delicious flavors.
- Enjoy your comforting bowl of homemade butternut squash soup!
Notes
