I’ve made this Butternut Squash Soup at least 4 times in the past month, and will likely make it for Thanksgiving as well – so I thought I should share it with you! It’s hearty and delicious, Whole30 approved and if you use vegetable stock – it’s vegan! This soup works beautifully as a first course or it is filling enough to be the entree when served with a hot and crusty baguette. Yum!
BUTTERNUT SQUASH SOUP RECIPE
Makes 6 servings
Ingredients.
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 1 large carrot chopped
- 4 celery stalks chopped
- 1/4 head of cauliflower chopped
- 1 butternut squash – peeled, seeded, and cubed (Trader Joes has it pre-cut, such a time saver!)
- 4 cups vegetable stock (or chicken stock)
- salt and freshly ground black pepper to taste
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp garlic powder
Tools.
- chef’s knife
- cutting board
- large pot (I love making soup in my Staub)
- immersion blender
- lion’s head soup bowls
Method.
Heat olive oil in a large pot. Add the the onion, carrot, celery, cauliflower, and squash and cook for 5 minutes, or until the onion is translucent and the veggies are lightly browned.
Add the vegetable stock or chicken stock and make sure it covers the vegetables. (Add more water if needed.) Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Use an immersion blender to puree the soup. Add a little more stock if the soup is too thick. Stir in cumin, cinnamon and garlic powder, adding salt and pepper to taste. I sprinkle a few of the spices on top with a crack of pepper, drizzle of evoo, and sprig of thyme just to make it pretty!
xx, SF
