You know those kinds of days where it's just super chilly in the morning and you just decide you want to sit on the couch all day snuggled with a warm blanket.
Yeah that's me right now.
It's 50 degrees out and I need to stay warm and cozy. So instead of having an ice cream (I swear I can eat ice cream all year long) I got up and made my favorite fall soup: Butternut Squash Soup. The hint of sweetness from the butternut squash makes this 10x better! It's made completely with fresh squash and herbs so you're staying healthy too! What's not to like about this?
How to make Butternut Squash Soup:
Making this soup is as easy as 1, 2, 3 (literally):
Add all your ingredients into the caste iron pot- You start off by heating up your oil and adding the onions, squash, and herbs+spices. Then add the water and allow to boil before reducing the heat and allowing it to cook for about 20-25 minutes.
Blend it up- Using a normal blender or an immersion blender, blend the water mixture until there are no more chunks of squash left and the ending result is smooth and creamy.
Garnish and serve- I kept my soup pretty simple with only swirls of crème fraîche and some rosemary but you can honestly do whatever you'd like. You could use sour cream, heavy cream, greek yogurt, you name it. You could also roast some of your squash and top it off with that. Or if you prefer, eat the soup on it's own, tastes great every way!!
Happy cooking!
If you make this tag us on Instagram @sarahskitchenofficial
-Sarah <3
For my visual learners: watch the video below↓
Recipe Details:
Yield: 5 cups
Time spent
Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour
Ingredients
3 tbsp. olive oil
1 medium onion (you could use whichever you like but I used a red onion)
Salt and black pepper to taste
1 garlic clove, finely chopped
1 tsp. grated ginger
1/2 tsp rosemary
3 cups of water
2 1/2 - 3 lb. Butternut squash (peeled and cubed)
Instructions
Heat oil in a caste iron pot. When it becomes hot, sauté your onions until soft.
Add your cubed butternut squash and let it cook until tender (about 9-10 minutes).
Once the squash is soft, add in the rosemary, garlic, and ginger. Stir and cover the pot for about 1-2 minutes then add water. Cover the pot again and bring to a boil (takes around 10-15 minutes).
Once it reaches a boil, reduce the heat, and let it continue to cook on the stove for about 25 minutes.
Take the pot off the stove and blend the mixture until smooth and creamy using an immersion or regular blender. If you'd like your soup to be thinner you can use more water and blend. Serve warm.
Tips
If you'd like, add more water if you want a thinner soup. Or if you like thicker soups use less water than my suggested amount.
To garnish I used crème fraîche and some rosemary. You can substitute the crème fraîche for sour cream, greek yogurt, or even some heavy cream. You can also opt to keep it plain (it still tastes AMAZING!)
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