I always hate to see the warm days of summer go, but one bright spot as the cold short days of fall and winter arrive is a nice hot bowl of Butternut Squash soup and a fresh warm piece of good, hearth baked multi-grain or rye bread. This is a savory, spicy soup with just a hint of sweetness. It's relatively easy to make if you have an immersion blender and a large batch will provide meals for a couple of days along with some to freeze.
I tend to modify the recipe according to which vegetables I have on hand. To change up the recipe a bit, add a couple of large chopped jalapeno peppers and saute with the onions. My current recipe uses 1 large potato and 1 pound of carrots.
- 4-5 pounds butternut squash (2 large)
- 2 large onions
- 2 large jalapeno peppers (optional)
- 1 large russet potato
- 1 pound carrots
- 10 cups Low-Sodium Chicken Broth or Vegetable Broth
- 3 - 4 Tbsp. fresh sage leaves (or dried sage)
- 2 tsp. sweet Paprika
- 1 tsp. Fresh-Ground Nutmeg
- 1 tsp. White Pepper to taste
- Salt (if needed)
- 3 bunches green gnions or chives (chopped)
- Peel, seed and cube the squash.
- Peel and cube the carrots* and the potato.
- Chop the onions and the peppers if you are using them.
- In a large pot, saute the onions and peppers in the oil until they are translucent and just start to brown.
- Add the squash and the potato and carrots, or the potatoes to the pot and then add the broth** until the vegetables are almost covered.
- Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.
- When the cooking is almost done, Chop the sage and add it to the pot.
- Use a hand blender to puree the soup.***
- Season with paprika, nutmeg, salt and white pepper.****
- Taste and add more salt and white pepper if necessary.
- Serve with chopped green onions or chives.
* You can substitute parsnips for the carrots or use a mixture of both. The potato adds some creaminess to the soup but you can eliminate it to reduce carbs.
** I use my favorite vegetable broth called "No Chicken", made by Imagine, which makes for a vegetarian and vegan recipe. You can substitute chicken broth or your favorite vegetable broth.
*** If you don't have a hand blender, you can remove the cooked vegetables with a slotted spoon and puree them in a blender or food processor and then return the puree to the soup pot. This is a messy and time-consuming way of doing this, so if you like the recipe, splurge and buy yourself a hand blender.
**** For this recipe I usually grate a whole nutmeg seed into the pot and also season with a considerable amount of white pepper to give the soup a bit of a bite, but add it to your own taste. I add some paprika for color. Taste before you add salt as the soup may be salty enough from the broth.