Butternut Squash Soup

Pumpkins, or all gourd-like squash, and I get along in general.  They’re Tennessee orange (Go VOLS!), a canvas for inspirational porch art and, coincidentally, can create the most delicious microbrews.  I can totally see why the headless huntsman chose a pumpkin as his head replacement.  How ridiculous would another veggie be atop his creepy bod?

Before experimenting with this zuppa recipe, my interactions with pumpkins lived in the carve-and-consume genre … pumpkin ale drinking and carving the hell out of some gourds.

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Little did I know I was neglecting the pumpkin’s brother, the squash.  Butternut squash is such a yummy veggie, especially grilled or baked.   My new obsession, though, is butternut squash soup.  I’ve recently made over five batches of this soup to get it just right.  This soup will warm you to your toes and is another great fall-time treat.

Butternut Squash Soup

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  • 6 cups worth of squash, baked, peeled and cubed
  • 1/2 cup onion, chopped
  • 4 T butter
  • 1 Granny Smith Apple, peeled and cubed
  • 2 cups chicken broth
  • 1 cup water
  • 3 cubes chicken bouillon
  • 1 t dried marjoram
  • 1/4 teaspoon cayenne (You can mess with the amounts of cayenne and paprika depending on your spice tolerance.  The recipe as is has a great kick)
  • 1/4 teaspoon smoked paprika
  • 1 pkg. cream cheese (I’ve used 1/3 less fat kind and it does just as well)

Before you begin … cut your squash into large chunks and clean out the muck.  Coat with EVOO, salt, pepper and some garlic.  Bake at 350 for 45 minutes to an hour.  Let it cool, then peel and cube for the 6 cups of squash.

In a large pot, saute the onions in the butter until softened.  Add the squash, apple, stock, water, bouillon, marjoram, cayenne and paprika.  Bring to a boil and cook for around 10 minutes.  Make sure your squash is cooked thoroughly or your soup won’t be smooth.

Puree the squash and cream cheese in a blender or food processor until smooth.  If you’re using a food processor like I do, you can blend in batches.  Make sure you portion out your cream cheese into each of the batches.

Return to the pot and heat through.  Serve with some crusty bread and wait for the ooo’s and ahh’s.

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