I have labeled this as 'easy' but the peeling and cutting up of the butternut squash was a pain. If you are in a hurry you might want to buy it frozen, (as long as it doesn't have preservatives and stuff added to it) or find it already cut up in the produce section.
Next time I make it I might experiment with roasting it or putting it in the crockpot to soften it up. Has anyone else tried that?
This soup would be great on all Stages of P10.
Simple Butternut Squash Soup
serves 4-6
1 tablespoon extra virgin olive oil
1 onion, peeled and chopped
1 clove garlic, crushed
2 lbs butternut squash, peeled and diced
3 cups vegetable or chicken stock or broth
salt and freshly ground pepper
parsley for garnishing
Heat the oil and butter in a large saucepan and gently saute the onion and garlic for about 5 minutes.
Add the squash and stock and stir well, bring to a boil. Lower the heat, cover and simmer for about 25 minutes or until the squash is soft.
Blend the soup with an immersion blender or carefully transfer to a blender and puree until smooth. If soup is too thick, thin with more broth or add a splash of cream or milk.
Season to taste and serve hot.
We enjoyed this garnished with Parmesan cheese and toasted hulled sunflower seeds.
I HATE soup--really. I am one of those people who passes on soup whenever offered. Don't know why I chose to make this soup*, but I am glad I did. It was so flavorful and tasty. And easy to make.
ReplyDelete*Actually, the reason why I made this soup is because I bought pre-peeled and cut squash that had to be used and no one was around to eat it. I figured the soup would be a good way to get rid of the squash.
I LOVE this soup!!
I am so glad to hear that! I'm learning to like things on P10 that I have never tried before.
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