Description
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
- 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.
- 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.
- 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.
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
