Autumn is a time when I love to have soup. And even though all of my family doesn’t love to have soup all of the time, I often like to pair some of my favorite soups with other entrees so that they can try them in new ways. For me, this butternut squash soup would be a great entree with a hearty bread and salad. That wouldn’t really fly with my kids. Instead, I’ll grill some chicken, have some bread, breadsticks, or oyster crackers they can dip in the soup to entice them to try something new. Baby steps, right?
Why do I care? Butternut squash is a superfood high in fiber, antioxidants, phytonutrients, betacarotene, and anti-inflammatory compounds. Good stuff! And I think it’s delicious. Besides, they say a child needs to try something 15 times before they know if they like it. 😉
This recipe was featured in the September 2016 issue of Boom Magazine.
What you need:
- 1 medium butternut squash (1-1 1/2 lb)
- 1 T. olive oil
- 2 leeks
- 2 celery stalks, diced
- 1 clove garlic, minced
- 15 oz. pumpkin puree
- 6 c. chicken or vegetable stock
- 1-2 t. salt, to taste
- 1/2-1 t. pepper, to taste
- 1 T. fresh rosemary, optional
- pumpkin seeds, optional
*If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a regular blender or food processor to puree it.
Time: 1 hour
Serves: Makes 3 quarts of soup
Multiplying the recipe: This is already a very large amount of soup. If you actually needed to multiply it, I would mix it separately to make sure that the pureeing was smooth across the whole batch.
Butternut Squash Soup:
Preheat oven to 400F. Line a baking sheet with aluminum foil and spray it with oil. Set it aside. Using a long sharp knife, cut the butternut squash in half vertically, from top to bottom. Scoop out the seeds from the opening in the bottom half of the squash and discard. Place the squash cut side down on the prepared baking sheet and roast for 25-30 minutes, until fork-tender. Once the squash is cool enough to handle, use a large spoon to scoop out the flesh. Set aside.
While the butternut squash is roasting, prep your other ingredients. The leeks need to be trimmed and then rinsed. Cut off the dark green, and slice the white and light green parts. Fan out the layers under water to clean the leeks thoroughly. Then dice the white and light green parts. Heat olive oil in a large stock pot over medium heat. Add the leeks, celery, and garlic. Cook for about 5 minutes, stirring often, until softened. Add the roasted butternut squash and the pumpkin puree. Stir, then add the stock. Bring to a boil. Lower the heat to a simmer. Simmer for 20 minutes.
Using an immersion blender, puree the soup until smooth. Salt and pepper to taste. Top with rosemary and/or pumpkin seeds, if desired.