I’m writing this as rain is pouring down, a couple days after Christmas. Things are slowing down, and I find myself sitting on my couch, binging law procedurals and planning next week’s meals. When it’s cold and dreary, and you’re sad about Christmas being over, there’s nothing like a creamy, delicious soup to warm the soul. And I’m not talking about the chicken noodle variety. I first had butternut squash soup at Thanksgiving as a teenager. My brother made it and I thought it would be weird and stringy. Y’all. I was wrong. Butternut squash soup is comforting, smooth, and as a bonus, relatively guilt free....if you omit the cream. But honestly it makes it so much more magical. Suffice it to say that I’ve been making it for myself ever since.
It’s hearty enough to be served with some crusty bread and call it a day, but versatile enough to be served as the start to a three course meal. It’s incredibly simple, and like most good things in this life, starts with sauteing onions and a red bell pepper in a big pot.
Butternut Squash Soup
2.5 lbs of butternut squash, diced into 1” cubes (I buy the pre-cut version, found in your produce section)
1 medium sweet onion
1 red pepper
2 tbsp olive oil
1 box chicken broth or 5 cups homemade
½ cup heavy cream (can substitute 1 can coconut milk)
Salt
Pepper
½ tsp cinnamon
¼ tsp cayenne
Dice the onion and pepper into small pieces, and saute in the bottom of a large, heavy pot with the olive oil for 3-4 minutes, until fragrant. I use a dutch oven for this. Salt the mixture a couple minutes into cooking.
Add in the butternut squash and saute with peppers and onions on medium/medium low for about 5 minutes uncovered. Salt this mixture, and add in cinnamon and cayenne.
Add in chicken broth, stir, and simmer until squash is tender when poked with a fork, about 15 minutes.
Use either an immersion blender or a regular blender to blend the chunks of veg into a smooth, thick soup.
If you used a traditional blender, transfer the soup back to the pot and keep stove on low.
Add in heavy cream (or coconut milk) and stir.
Taste and add salt and pepper as needed. Enjoy!
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