Butternut Squash Soup

< Back to Informally Cooking...

1271285893|%e %b %Y, %H:%M %Z|agohover

My stomach has been feeling a bit overwhelmed the past week, so I was craving something simple and brothy.

Flavorful veggie broths are not always easy to come up with. I'm not sure I would make a soup this plain typically, but this time I found it comforting. Pureeing the soup would give it an excellent creamy texture, but the idea of sweet, salty, and, yes, oily, broth was too much to resist.

To make it, I sauteed 1 large onion, diced, chopped garlic, and 2 stalks of celery, chopped, until soft. I then added 1 package of pre-cut butternut squash to the mix and let cook for a bit to concentrate the squash's sugars. I dumped in enough water to cover the mixture, brought to a boil, and then let simmer for 20 minutes, until the squash was very tender. I added salt and pepper to taste and garnished with a bit of parsley. Served with some bread and blue cheese.

Other good additions would be a leafy green and/or cannellini beans.

Butternut squash can make anything taste good. Well, almost anything.

Add a New Comment
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License