butternut squash soup
I had never had butternut squash before, but having conquered acorn squash last weekend, thought I would give it a try. I didn't even know what they looked like! Needless to say, it turned out to be a delicious learning experience!
yield
4 -5
prep time
15 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For butternut squash soup
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2butternut squash (about 2 1/2 - 3 pounds total), halved lengthwise, seeded
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3 Tbspolive oil (divided)
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1carrot, fine diced
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1celery stalk, fine diced
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1small to medium white onion
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1 Tbspbrown sugar
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2 tspminced fresh ginger
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2 clovegarlic, minced
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4 cchicken broth
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1/2 tspchopped fresh thyme
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dashcinnamon
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1/2 tspsea salt
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1/2 tsppepper
How To Make butternut squash soup
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1Preheat oven to 375 degrees. Oil baking sheet with 1 tablespoons olive oil. Place squash, cut side down, on baking sheet. Bake until squash is very tender, about 45 minutes. Allow to cool. Using a paring knife, remove peel from squash; discard peel. Or just scoop out with a spoon like you would an avocado.
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2Heat remaining 2 tablespoons olive oil in a dutch oven. Add carrot, celery, onion, ginger, garlic, and brown sugar. Cook until vegetables have begun to soften and onion turns translucent, about 15 minutes.
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3Stir in butternut squash, thyme, chicken broth, cinnamon, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
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4Use an immersion blender to puree soup. If you don't have one, let the soup cool slightly and carefully puree, in batches, in an upright blender. Ladle into bowls, enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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