‘Tis the season to eat butternut squash. I’m not kidding either. Right around October I start hoarding them. They sit on my counters, in my fridge, in my cabinets and drawers. Okay that might have been an exaggeration, but I do pretty much keep one on hand at all times. So long story short, I love butternut squash. Luckily there are so many things you can do with them. One of my favorite things to do is chop it up, simmer it in a pot, then throw it in a blender. Guess what that makes? Soup.
Do you like soup? I’m not going to lie, soup isn’t my favorite thing in the world, but this stuff is pretty good. I like to make a giant batch and freeze it for lunches. It’s perfect when you don’t feel like planning ahead to bring something to work with you. Just grab a Tupperware container full from the freezer and you’re off! And on that note, how many of you bring your lunch to work? Is that nerdy? I guess it depends on where you work. At my work now a lot of people bring their lunches, so it’s nothing unusual. But at the last place I worked, no one brought their lunch and everyone looked at me weird while I was sitting in the break room, eating left-overs, by myself…
This soup is stupendous with crusty bread or croutons or with a scoop of rice or just with a simple drizzle of heavy cream on top. And it is FULL of flavor. It’s thick and creamy and the perfect meal for a cold winter night. Which hasn’t happened yet because it’s only October. And this is Texas. And to be frank I’m not even sure it will happen. Some years we just go right ahead and skip winter all together. Which is unfortunate for me because I like cold weather. Mostly so I can eat food like this.
- 2 tbs butter
- ½ large onion, roughly chopped
- 2 carrots, peeled and sliced
- 2 small (or one large) green apples, peeled and cut into cubes
- 2 garlic cloves
- 1 medium butternut squash, peeled cubed
- 3 cups vegetable stock
- 2 cups water
- Salt, pepper
- Pinch of cayenne
- ¼ cup heavy cream
- In a large pot heat butter over medium heat. Add onions, apples, carrots and garlic. Cook 4 minutes. Add butternut squash, vegetable stock, water. Bring to a boil then simmer for 30-45 minutes until squash starts to soften. (Length of softening time depends on cubed size of squash)
- Once soft, spoon cubed vegetables to a blender with plenty of broth liquid. Cover with a rag (very important) and puree. Do this in two batches.
- Transfer puree back to the pot and add heavy cream, salt, pepper, and heavy cream. If too thick, add a little water to thin to desired consistency. Serve with crusty bread.