Soup: The Tried and True (And A Recipe for Butternut Squash Soup)
Soup has always been a tried and true for me. Throughout my life, soups have always been a standby. When I was kid, soup almost always came in the form of a can that required water to be added. I remember many times throughout my childhood slurping away at a big bowl, making sure I got every last drop of the salty broth into my mouth. It was (and still is) one of my all time favorite foods.
When I moved away to college and had a kitchen of my own, it was one of the first things I taught myself to make, because I knew it would be filling and super light on my wallet. To this day, I’m still working soups into my family’s meals on a regular basis. I’ve never grown sick of it, because even the most simple of recipes can be recreated and enhanced just with a few additional ingredients to morph into a brand new meal.
As the cooler months roll in, I tend to get excited about the foods that remind me of the season. This usually includes ingredients like carrots, sweet potatoes, pumpkin, and squash. I absolutely love the golden hues that these ingredients create when simmered together with a little onion, garlic, and a few simple seasonings. Although their color is similar, I relish in the difference of their flavors. The carrots and sweet potatoes create a subtly sweet backdrop to a soup that complements spicy flavors like curry so well. The pumpkin and squash turn sweet, as well, but in more of a nutty and rich way.
I love to celebrate the season with the changing of leaves with a big pot of soup that reminds me of them. Here is a simple recipe that I have turned to at least twice already since fall has arrived this year:
Butternut Squash Soup
Prep Time: 10 min
Cook Time: 30-40 minutes
Ingredients (Serves 4)
- 2 tbsp butter
- 1 onion
- 1 medium butternut squash
- 4 cups chicken or vegetable stock
- ½ tsp nutmeg
- Salt and pepper
Peel and seed the butternut squash, then chop into one-inch pieces. If you have a tough time peeling the squash, pop it in the microwave for about 3 minutes to soften the outside skin – it will peel much easier. Chop the onion.
In a large soup pot, heat butter over medium high heat. Add the onion and cook until translucent, about five to ten minutes. Next, add squash, stock, and a pinch each of nutmeg, salt and pepper, and bring to a boil. Cover, reduce the heat to medium low, and simmer for about 20 minutes, until the squash is tender.
To create a smooth textured soup, use either an immersion blender or transfer squash chunks in batches to a blender and add back to the soup liquid. If using a blender, be sure to cover the lid with a kitchen towel and hold it on, to prevent burns. Adjust seasonings by adding salt and pepper, to taste.
What’s your go to food when the cool weather starts to roll in? Are you a soup lover like me?