A Simple Soup for Steph

Butternut Squash Soup

Just ask Steffen, I’ve been stuck on soup: curried sweet potato, butternut squash, acorn squash and even creamy tomato basil. They’ve all been tempting my palate this winter with their flavor profiles and health benefits.

Even though I love to cook, I definitely don’t consider myself someone who is good enough to share recipes, but a dear friend asked to help her come up with some healthy meals. I decided to indulge her with a very simple soup recipe.

Butternut Squash Soup

A bowl of soup for a cold winter’s day

Although I use chicken stock and butter, I’m not vegetarian or vegan. I’ve noted substitutes in the recipe for those with dietary restrictions. Please enjoy. I usually serve this with a warm French baguette.

Butternut Squash and Sweet Potato Soup

  • 1 large butternut squash
  • 1 large sweet potato
  • 6 cups chicken stock (or vegetable stock)
  • 1 large yellow onion
  • 3 T. butter (or olive oil)
  • Salt (to taste)
  • Pepper (to taste)
  1. Halve the squash and sweet potato. Remove any seeds. Drizzle with olive oil and a bit of salt. Roast at 450 degrees for 45 minutes or until a knife cuts through smoothly. Let cool.
  2. While the squash cools, dice a large yellow onion and sauté in butter until it starts to appear translucent (about 10 minutes).
  3. Once the squash and potato are cool enough to handle, scoop out pulp and place in pan with onions.
  4. Fill with stock. Bring to a boil and then let it simmer for about 15 minutes.
  5. Transfer pulp and a good portion of the onions to a food processor. Process until creamy. You might have to add a bit of the stock. Please be careful. It’s hot!
  6. Add the creamed pulp back into the pan.
  7. With a slotted spoon, stir the pulp and stock together.
  8. Add salt and pepper to taste.

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