It’s October 19. We should all be thinking about cozy fires, warm sweaters, and big bowls of soup. And yet… it’s 85 degrees today! Seriously. Ah, for a summer baby like myself, this is the silver lining of global warming. I’m enjoying every warm and sunny day I can get.
Still, there’s a disconnect in my brain. Food shows, magazine covers, and supermarket produce have me thinking about the seasonal foods of October, including dishes like butternut squash soup. I’ve been thinking about this soup for weeks. Not in a specific way, more in a general, idealized concept because I haven’t made this in a long time and couldn’t find my old recipe. Blame it on recipe clutter.
Therefore, on Monday I decided to follow my seasonal inclinations since the stars were aligned and the moon was full, and there was butternut squash soup on the menu for dinner. Since I didn’t have my old recipe, I looked online for inspiration and dove right in, mixing and matching ideas and coming up with a pretty healthy and savory soup that night. Two days later it’s still as good as on the first night which is a good thing since it made such a big recipe.
I don’t know whether to tell you this is an easy soup to make or difficult. It kind of depends on your feelings about prepping vegetables. Once that part’s done, you can leave it alone for an hour and take the dog for a walk to maximize your enjoyment of this balmy reprieve in the weather.
- 2 tbs butter
- 1 large onion, diced
- 1 2.5 lb butternut squash, peeled, seeded and diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1 sweet potato, peeled and diced
- 7 cups vegetable or chicken broth
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ c heavy cream
- salt and pepper to taste
- Melt butter in large, heavy soup pot over medium heat. Add onion and sauté five minutes until onion softens. Add the other vegetables, stirring and sautéing another five minutes. Add broth and bring to boil. Lower heat to simmer and simmer soup 30-60 minutes until vegetables are very tender, which will depend a lot on your size of diced vegetables.
- Using a stick blender, puree soup in pot. Add seasonings and heavy cream. Finally, add salt and pepper to taste.