I love it when things that are actually easy to make seem like you spent all day slaving over a hot stove. This butternut squash soup sure seems like it.
First, heat some olive oil & mojo de ajo in a pot. Slice some onions. Slice ‘em thin.
Slide those onions into the pot and let them do their thing.
Peel and cut a butternut squash.
Scrape out the seeds with a spoon. Since the soup is pureed, you don’t have to worry about getting every last bit of the membrane out.
Cube the squash. Small cubes will cook a little faster.
By now your onions look like this.
If you’re patient and add a little more olive oil, you’ll get this. The caramelized onions are what make this soup taste like you slaved. Let the onions do their magic and you’ll be happy.
Add the squash and 2 boxes of broth or stock. I like to use one chicken stock and one vegetable stock. I like Kitchen Basics.
Let it cook until the squash is soft…
Now that you have a tasty base, you can go a few different ways. You can play up the sweet of the butternut squash with some ginger, or add some curry powder for delicious warmth.
For this batch, I added a pinch of salt, some fresh ground pepper, sweet Hungarian paprika, cayenne pepper and dill.
Sprinkle some more dill when you serve. I sometimes even add a swirl of cream or a dollop of sour cream or yogurt, but not tonight.
I’ll be bringing this soup for our Thanksgiving dinner tomorrow. Can’t wait to eat.