Nothing says “I love you!” quite like homemade soup on a chilly wet day in the Fall. Simple, nourishing, and delicious. I had to go out into the rain to pick up dog food this morning. The temperature had dropped to a respectable North Carolina chilly, not cold – not yet, but thankfully not sauna weather as it had been for the past couple of days.
I immediately thought of butternut squash soup for lunch, rich and creamy. Fortunately Whole Foods had butternut squash on sale and I picked one up for less than $3.00.
Some people imagine sweet concoctions of autumn vegetables, but the one I like the best is savory butternut and pumpkin squash soup that is not sweet, but robust with onions, garlic and freshly ground black pepper. It is truly the simplest soup in the world to make and if you microwave the squash for 3 minutes, it makes the chopping and peeling much easier.
Pour into large mugs, season to taste and garnish with gruyere cheese or roasted pumpkins seeds if you have them. Curl up with someone you love for the perfect Hygge afternoon snack or leisurely dinner. Enjoy!
What’s your favorite curl up with someone you love soup?
- 1 butternut squash, cubed (about 3-4 cups of butternut squash)
- 2 Tbls. ghee or real butter
- 1 med. onion, chopped
- 2-3 cloves of garlic, minced
- 1 box (32 oz.) organic free range chicken stock
- 1 - 2 teaspoons Celtic sea salt (more to taste)
- 1 can organic pumpkin puree
- Freshly ground black pepper
- Roasted pumpkin seeds (optional as a garnish)
- Shredded Manchego or Gruyere Cheese (optional as a garnish)
- Wash butternut squash and pierce several times with a fork. Microwave for 3 - 4 minutes to soften enough to peel and chop.
- Peel the butternut squash, discard the seeds and chop into 1" cubes.
- In a sturdy dutch oven, melt the ghee and saute the onions and garlic until softened 3-5 mins.
- Add the cubed squash and saute 5 minutes longer.
- Add the stock and sea salt. Add the can of pumpkin puree.
- Bring to a boil. Reduce heat and simmer for 20 minutes or until squash is soft enough to blend with a hand held blender.
- Carefully puree the soup to a creamy consistency. Taste for salt or pepper and season accordingly.
- Serve garnished with roasted pumpkin seeds or shredded cheese if desired.
Substitute Vegetable Broth for the Chicken Broth to make it vegetarian. And used Extra Virgin Olive Oil instead ghee to make it vegan. Omit the cheese garnish for vegan as well.