Butternut Squash Soup – Butternut squash, onions, celery, vegetable or chicken broth, fresh ground nutmeg, and heavy cream or coconut milk make this soup a nourishing, delicious lunch or dinner for a chilly fall or cold winter day.
This year, we had a bumper crop of butternut squash in the “vineyard.” I put quotes around the word vineyard because my vineyard doesn’t have grapes; it is the area where I grow all of my plants with lots of runners or vines. This year Farmer Fred brought in the three largest butternut squash for weighing. The winner was (drum roll) 5.7lbs. WOW! that is a lot of butternut squash. Just FYI, the average butternut squash weighs less than half that amount. I guess all of that rotted-down organic material makes a difference.
Check out my blog on, How to Make Unlimited Organic Fertilizer. Learn how you can turn yard waste into food for your plants and maybe in a few years grow some five-pound squash in your vineyard.
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What do I Need to Make Butternut Squash Soup? (besides a giant squash)
Well, you don’t need a giant squash. I like to use a small squash for my SIS (simple is smart) squash soup bowl. In addition to the squash, you will need to gather carrots, onions, broth (vegetable or chicken), and cream (dairy or coconut). A few roasted pumpkin seeds for garnish and seasonings complete the list.
How to Make Butternut Squash Soup:
I love how simple this soup is to make. It takes some time to prep. and cook the soup, but the method is super simple.
- Prep the squash by peeling out the outer skin and cutting it into cubes. Be sure you save the bottom part for the squash soup bowl.
- Prep the carrots and onions by dicing them up.
- Add some oil or butter to a large kettle. Put the carrot, onion, and squash in the kettle and saute for 8 minutes, stirring frequently.
- Add the broth and simmer for 30 – 40 minutes. Remove from the heat and let cool for 30 minutes.
- Puree soup in a blender. Be sure it is cool enough not to burn you if some splatters onto your skin.
- Add the cream and freshly grated nutmeg. Adjust the salt to taste.
- Follow my SIS method to create squash serving bowls for your soup. Garnish with some roasted pumpkin seeds.
SIS (Simple is Smart) Tip:
Make a bowl out of the squash for serving the soup. Cut the top of the squash off about an inch above the seeds. The seeds are in the fatter bottom half. Hollow out the seeds and serve your soup in the area where the seeds were.
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- Blendtec Total Classic Original Blender
- 3 cups diced butternut squash (450g)
- 2 cups diced carrots (260g)
- 1 cup chopped onions (50g)
- 2 tbsp butter or oil
- 4 cups chicken or vegetable broth(950ml)
- ¼ cup cream or coconut milk (60ml)
- ¼ tsp ground pepper
- ¼ tsp. nutmeg
- 2 tbsp roasted pumpkin seeds
- salt to taste.
- SIS (simple is smart) serving tip. When you prep the squash cut the top of the squash off about 1 inch above the rounded bottom part. This is where all the seeds are. Then cut the rounded bottom part in half, hollow out the seeds, and this is your serving bowl for the soup once it is finished. When dinner is over, you can compost the squash bowls or rinse them out well, peel off the outer skin, dice them, and use them for Herb Roasted Butternut Squash.
- Add the onions, carrots, and squash to the melted butter or oil in a heavy bottom saucepan and cook on medium for about 8-10 minutes. Stir frequently to keep from burning.
- Add the chicken or vegetable broth and simmer until the vegetables are very soft. (about 30 - 40 minutes)
- Let the soup cool for 30 minutes before you blend it. Blending boiling hot soup may result in severe burns.
- Blend the soup in small batches in a blender until it is smooth.
- Add the pepper, nutmeg, (fresh grated is best), and salt.
- Garnish with roasted pumpkin seeds.