In Tennesse it’s already cold. I need of something soul-warming. Butternut squash soup sounds good!!!
I was inspired recipe by Minimalist Backer, Dana is great woman ! I love the Butternut Squash, because is easily to do, and this recipe comes together in just 40 minutes and requires simple ingredients.
Butternut Squash soup
For: 4 people
Preparation time: 20 minutes
Cooking time: 40 minutes
1 Tbsp Extra Virgin Olive oil
1 medium shallots (thinly diced)
1 cloves garlic, minced
6 cups chopped butternut squash (1 small butternut squash yields ~ 6 cups)
1 pinch each sea salt + black pepper
4 cups vegetable broth
1 1/2 Tbsp curry powder (optional)
Toasted pumkin seeds (otional)
Cut squash into 1-inch chunks. Heat a large pot over medium heat with a Extra Virgin Olive oil.
Once hot, add shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add Butternut Squash and season with a pinch each salt and black pepper, curry powder (optional). Stir to coat.
Then cover and cook for 5 minutes, stirring occasionally.
Add hot vegetable broth, and bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 20 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.
Return soup back to pot to finish cooking and taste and adjust seasonings, adding more salt or black pepper.
Continue cooking for a few more minutes over low heat.
Serve as is or with garnishes of choice.
Serve the Butternut Squash soup pour a drizzle of extra virgin olive oil and toasted pumpkin seeds. Store leftovers covered in the refrigerator for 2 days.
This soup will easily freeze well for a good 1 months. Make sure to let the soup completely cool before placing it into the freezer so it doesn’t raise the temperature too much in your freezer.