Slurp up your seasonal vegetables with this delicious soup.
Butternut Squash Soup
Makes 6-8 servings
Prep time: 25 minutes
Cook time: 35 minutes
2 Tablespoons butter
1 large onion, chopped
3 cloves garlic, pressed
1-2 teaspoons chopped fresh ginger
½ teaspoon cumin
¼ teaspoon black pepper
1 butternut squash (about 2 lbs.), peeled and diced into ½-inch cubes
1 large potato, peeled and diced into ½-inch cubes
1 quart chicken or vegetable stock (or use water and bouillon cubes prepared according to package directions)
2 Tablespoons tomato paste
1 Tablespoon fresh lemon juice
1/3 cup heavy cream, plus more for garnish
½-1 teaspoon salt (optional)
Cinnamon to garnish
1. In a Dutch oven or similar large sturdy pot, melt the butter on medium heat. Add onion, garlic, ginger, cumin and black pepper and cook, stirring occasionally, for 5 minutes.
2. Add the squash and potato and mix thoroughly with the onion mixture to coat the vegetables. Add the stock, tomato paste and lemon juice and stir to combine. Bring the soup to a boil and then reduce to simmer.
3. Simmer, covered, for 20-30 minutes until the vegetables are tender.
4. Remove from heat and allow the soup to cool a bit before carefully processing. In small batches, purée the soup in a blender, pouring the puréed soup into another pot as you go.
5. Alternatively, you can use an immersion blender and purée the soup in the pot.
6. Once smooth, return the soup to the heat and stir in the cream. Season to taste with salt and cinnamon. Warm through and serve immediately, garnished with a spoonful of cream and cinnamon, if desired.
Written and photographed by Jacqueline deMontravel