The key to the perfect butternut squash soup is a blender and good seasonings. To get that perfect consistency you need to blend all the soup ingredients together, either using your standing blender, or a hand held immersion blender. Whatever you have on hand, just promise me you won't leave it chunky (unless you like it that way, in which case I will not be joining you for dinner).
The fabulous flavor of the soup all starts with cubed onions that you sauté in a heavy bottom pot with garlic, and ginger. The ginger and garlic elevate the flavor of the sautéd onions, and you can't even imagine how everything compliments the creamy butternut squash, softening away in a boiling pot of chicken broth.
Once everything is blended together, you have free reign with your toppings. Keep it vegan and stay away from the pancetta, or go all out carnivore and sprinkle (or dump... not judging) your fried pancetta right on top! If your mouth is watering then you've definitely found the right recipe - I'll leave you to it then.
Bon appétit and happy cooking!
Author: Serena Moroukian
Prep Time: 15 min. Cook Time: 30 min. Total Time: 45 min.
Yield: serves 4 to 6 as a side or 3 full servings
Ingredients:
2 tablespoons olive oil
1/2 large yellow onion, diced
2 cloves garlic, sliced
1 to 1 1/2-inch piece of ginger, minced
1 pound butternut squash (about half a medium one), peeled and chopped into 1/2-inch cubes
3/4 pound carrots, sliced
1 cup chopped cauliflower florets*
3 cups chicken broth (or vegetable!)
1 tablespoon garlic powder
salt and pepper to taste
1/8 teaspoon chili pepper (optional)
* Cauliflower is optional
Toppings
scallions
pancetta (substitute fried diced Portobello mushrooms for vegan option)
sour cream (substitute coconut cream for vegan option)
Instructions:
Heat a large heavy-bottomed pot with the olive oil over medium heat. Add the onions and let them cook for about 5 minutes, stirring frequently. Next, add the garlic and ginger and sauté for another minute.
Add the butternut squash, carrots, cauliflower (optional) broth, and garlic powder, cover the pot and bring everything to a boil. Reduce the heat to medium-low, and simmer the soup for another 5 to 7 minutes, until the butternut squash is fork tender.
Transfer everything to a high-speed blender and blend until smooth. You may need to do this in batches.
Return the soup to the pot. Season with salt to taste (if you didn’t use salt to mince the garlic/ginger). Add 1/8 teaspoon of chili powder if you want a hint of spice.
Serve the soup in bowls and top with sour cream, sliced scallions, and cooked pancetta, if you're feeling saucy :)
I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!
xoxo
Serena
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