October here in Portland can be a mixed bag of weather changes. One day the sun is out and we’re blessed with Indian summer warmth. The next day may bring overcast skies and rain showers. Some days we even get to experience a potpourri of all that: sun, clouds, rain, fog. Yes, the weather here is fickle…some might even say it’s goofy.
When the days are cool and crisp, I crave soups and stews like this recipe for Butternut Squash Soup. Not only is it healthy, but it’s easy to make and delicious. Some butternut squash soups add ingredients like apple or pear, and tend to be on the sweet side. This one, however, is savory. It would be a great first course for Thanksgiving or other Fall and Winter entertaining (you could make it a day ahead and reheat before serving).
Remember to let the hot soup cool a bit before processing it in a blender. Also hold the lid down firmly with a towel when pureeing the soup so it doesn’t explode all over you and your kitchen. I’ve done that before and it’s not fun. An immersion blender simplifies this process, but may not get the puree as smooth.
We like to garnish the hot butternut squash soup with homemade croutons or freshly grated parmesan cheese. Enjoy!
Butternut Squash Soup
-recipe from Food Network
Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.
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