Easy Butternut Squash Soup

By Toby Helmstetter, LAc

There are a bunch of squash recipes out there, and they're all delicious, especially with the abundance of winter squash right now. But not only is this one of the tastiest recipes I know, it's also the easiest. Much of it can be prepared a head of time, or whipped up last minute with some pantry staples. Warm, satisfying and healthy, this recipe is adapted from the Dairy Hollow House "Soup and Bread" cookbook. The secret to making this soup almost bisque-like without the use of any milk or cream is a good stock. I use home-made chicken stock but a vegetable stock will work too.

Ingredients:

  • 1 large butternut squash, cut in half lengthwise and seeds removed
  • 4 Tbs olive oil or 2 Tbs olive oil plus 2 Tbs butter (your choice)
  • 1 onion, chopped
  • 1 1/2 - 2 quarts good stock plus a little water if needed
  • 1 can (28 oz) diced tomatoes and their juices
  • 1 1/2 tsp salt
  • 1 Tbs maple syrup (optional)

Preheat oven to 425. Pour about 1/4 inch of water onto a baking sheet and place squash cut-side-down into it. Bake for 30 minutes or until squash is soft and a little golden-brown on the skin.

Meanwhile, in a soup pot or Dutch oven, heat oil or oil/butter combination over medium-high heat. Add onion and saute until translucent, about 8 minutes. Pour stock over the onion/oil mixture and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Remove from heat and set aside.

When the squash is done, scoop out the insides into the onion/stock mixture and discard the skins. Add the canned tomato, salt and maple syrup if desired. If you have a hand blender, stick it in the soup and puree until smooth. If not, pour the soup into a blender in small batches and return it to the soup pot when it's blended and smooth. Re-heat the soup, adding extra water if it seems too thick--it should be thick and creamy-like, but not so much so that the spoon stands up in it. Add salt to taste if needed. Enjoy!

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