Butternut Squash Soup
A fairly simple to prepare soup that's big on flavor, hearty and filling, and as elegant as they come.
Servings 8
Cost $15
Equipment
- 1 Chef's Knife
- 1 Set Measuring Spoons
- 1 Vegetable Peeler
- 1 Liquid Measuring Cup
- 1 Set Dry Measuring Cups
- 1 Frying Pan
- 1 Wooden Spoon
- 1 Slow Cooker or Dutch Oven
- 1 Blender, Food Processor, or Hand Blender
- 1 Ladle
- 1 Spoon
- 1 Additional Large Bowl or Pot
Ingredients
- 4 Tablespoons Butter
- 1 Yellow or Sweet Onion Chopped
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Nutmeg
- ½ Teaspoon Cinnamon
- 4 Pound Butternut Squash Peeled, Cut into 1" Cubes
- 1 Tablespoon Brown Sugar
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Black Pepper
- 4 Cups Vegetable Broth
- ½ Cup Sour Cream
- 4 Tablespoons Chives, Scallions, or Flat Leaf Parsley Chopped
Instructions
- Warm a frying pan over medium heat. Add the butter and onion and, stirring occasionally, sauté the onion for about five minutes or until it lightly browns. After that, add the ginger, nutmeg, and cinnamon to the pan. Stir together with the onion and let sauté for another minute.
- Add the cubed butternut squash to your slow cooker or Dutch oven. Add the brown sugar, salt, and pepper to the squash. Then add the broth and the contents of the frying pan to the squash as well.
- If you're using a slow cooker, covered, cook on high for three hours. If you're using a Dutch oven, bring the broth to a boil on your stovetop and then reduce the heat to low. Covered, cook for three hours.
- When finished, blend the contents of your slow cooker or Dutch oven using a food processor, blender, or hand blender. You may transport the finished soup to a bowl or another pot when finished. Season to taste.
- To serve, ladle the soup into bowls, add a dollop of sour cream to each bowl, and garnish with the scallions, chives, or parsley. Enjoy!
Notes
This recipe was inspired by Williams Sonoma. I modified it to fit my needs, but all credit goes to them.