Best and Brightest Butternut Squash Soup
I started making this recipe when we lived in Chicago and were desperate for a little autumn warmth (great city, but seriously cold)! It is packed with fall vegetables, and you could even throw in a little pumpkin if you like. I love hot velvety smooth soups on cold rainy nights, and this recipe was perfect for lunches and dinners this past super soggy week. It is a super easy recipe--even easier if you have an immersion blender (which I will talk more about later). This pairs really well with a basic crusty bread or my semi-homemade crostinis (see directions below soup recipe). Try it out! Let me know what you think!
3 tablespoons unsalted butter
1 medium sized vidalia onion diced
1-1 1/2 of butternut squash peeled and cubed
3fat carrots peeled and cubed
3 russet potatoes peeled and cubed
1 tsp of paprika
1-2 large cartons of chicken or vegetable stock (enough to cover vegetables)
1/4 cup (ish) skim milk
pinch of nutmeg
freshly ground sea salt and pepper added to taste
Peel and chop butternut squash, carrots, and potatoes. Put aside.
Dice onion. Melt butter. Saute onion in butter until translucent.
Add cubed vegetables. Add enough stock to cover the vegetables. Add paprika
Bring the pot to boil and let simmer covered for about 40 minutes.
Remove from heat and use immersion blender to puree.
NOTE: I used to let the soup cool a bit and then use a traditional blender, but I would always make a complete mess of the kitchen. You also have to be very, very careful putting anything hot into a traditional blender. If you do it this way you must vent the blender and cover with a towel. Buying an immersion Blender CHANGED MY LIFE as far as cooking soups and sauces goes.
Add milk slowly and then nutmeg (about an 1/8 teaspoon). Add pepper--about 1/4 teaspoon but you can add as much as you like. Then start adding sea salt a bit at a time, whisking and tasting between additions. Don't under-salt.
Enjoy this ahhhmazing fall favorite!
This freezes well! Separate into 3 freezer bags once cooled. Freeze flat and double bag for best results.
I normally pair this with semi-homemade crostinis, but...I decided that I did not want to eat half a loaf of bread every night (these are that addictive, and I have no self-control.) Here is how I make the crostinis:
Semi-Homemade Addictive Crostinis:
Grocery Store Italian Bread Sliced
Ground Sea Salt
Drizzle a generous amount of olive oil in the bottom of a fry pan or skillet. Sprinkle with ground sea salt. In a small bowl combine a few table spoons of olive oil and sea salt. Place piece of the bread in the pan in single layer --making sure each bottom side is well-coated with oil. Use a pastry brush to coat top side of bread with oil/salt mixture. Pan toast slowly on medium heat until bottom side is golden brown. Flip with tongs and pan toast the other side. Place on plate to cool. Enjoy this addictive extra with your soup.