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Creamy Squash Soup

Squash Soup
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This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 celery rib, chopped
  • 2 garlic cloves*, minced
  • 6 cups peeled and diced butternut or other squash (1 medium butternut squash or 2 to 3 pounds of squash of any kind) 
  • 1 medium red potato, peeled and diced (about 8 ounces)
  • 3 cups vegetable broth (or chicken broth)
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon nutmeg 
  • 1/8 teaspoon cinnamon
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon kosher salt

Instructions

  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the shallots, celery, garlic, butternut squash, and potato and sauté for 5 minutes. 
  2. Add the broth, sage, nutmeg, cinnamon, sugar and salt. Increase the heat to medium high and bring to a steady simmer. Then lower the heat, cover, and cook until the squash is tender, stirring occasionally, for 20 to 25 minutes.
  3. Carefully transfer the hot soup to a blender, then blend and transfer back to the pot (or puree the soup using an immersion blender). Add a splash more broth if it is too thick. Return the soup to the pot and allow it to cool for a few minutes; it will become thicker and creamier as it cools. (If using a squash other than butternut, taste and adjust the sugar and salt to taste.) Serve immediately or refrigerate for up to 4 days. 

Notes

*Optional: Adding 1 tablespoon finely grated ginger with the garlic brings even bigger flavor.

Find it online: https://www.acouplecooks.com/squash-soup/