Recipe: Butternut Squash Soup

Hi readers of Cupcakes & Couture! I am Jaime, a fellow Boston blogger, who writes over at La vie...J’aime. Today I am sharing a winter warmer, easy meal: butternut squash soup. The recipe I made is based on a couple I found on Pinterest by Simply Fresh Cooking and Thrifty Jinxy.

Soup base ingredients

• 2 packages of chopped butternut squash
• 1 medium onion, chopped
• 2 tbsp of butter
• 1 can chicken broth (save the can to measure water)

Additions

• Spices: 1-2 tbsp of curry, thyme, basil, chili, whatever you prefer! (I used curry)
• Toppings: toasted sunflower seeds or pepitas, pancetta, sour cream, sriracha, whatever you prefer! (I toasted sunflower seeds)

Steps

1. Melt the butter in a large saucepan. Once mostly melted and hot, add the onions. Cook for a few minutes until tender and translucent.

2. Add the squash, chicken stock, and 3-4 cans of water until the ingredients are covered. Add in your choice spices now as well, including some salt and pepper.

3. Bring all ingredients to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender. (I then removed some of the water so that the soup was a bit more thick, but whatever you prefer for a thinner or thicker/more hearty soup.)

4. Use an immersion blender in the pot to puree, or scoop out in batches and puree in a blender.

This recipe made A LOT, so I froze half the soup to eat later!

What additions would you add to your soup?

Thanks, Amy, for having me!