I remember how much I looked forward to having a white and snowy Christmas last year, but it turned out mother nature had other plans.
It is January now and it has been snowing cats and dogs with temperatures in Ontario, Canada dropping to the lower negatives. As long as I have the right soup to keep me warm and cozy, I am all for these snowy days.
Butternut squash soup made it to the top of my list, it was the perfect dish to warm me up from the inside out.
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What is Butternut Squash Soup?
Butternut squash soup is a thick, creamy, and savoury soup made out of cooked and blended butternut squash and carrots.
If this is your first time hearing about butternut squash, it belongs to the same family of vegetables as pumpkins and courgettes, a family called cucurbits. When cooked, it might resemble sweet potato in both texture and taste.
Cook the squash with other fragrant ingredients, then puree or blend it into a smooth, semi-thick soup. If you are wondering what you can have with this delicious bowl of soup, the list is endless. From butter-toasted baguettes to Hawaiian rolls, your taste buds are in for a treat!
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Ingredients Needed
While the squash contributes significantly to the soup’s deliciousness, other ingredients like beef broth, unsalted butter, onions, garlic, cinnamon, and carrot enhance its flavor with added sweetness.
I garnished my soup with some fried, crumbled bacon for added texture and heavy cream for enhanced creaminess. The good news is that most of the ingredients for this dish can be found in your pantry or local grocery store.
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Butternut Squash Soup Recipe
Butternut Squash Soup Recipe
Equipment
- Dutch Oven Pot I personally use the Caraway Nonstick Ceramic Dutch Oven Pot
- Blender
- Bowl
Ingredients
- 1 3 lb butternut squash peeled, deseeded and cubed
- 1 large carrot peeled, cut up in chunks
- 1 large white or yellow onion
- 3 cloves of garlic chopped
- 3-4 cups of beef broth
- 1 stick of unsalted butter
- 1 tsp curry powder
- 1/2 tsp cinnamon powder
- Salt to taste
- 3 bay leaves
- 1 tsp freshly ground black pepper
- 1/2 cup vegetable oil
For Garnish
- 1/2 cup of fried crumbled bacon
- 3 Tbsp heavy cream
- Fresh rosemary
Instructions
- In a large, deep pot (I would highly recommend you whip out your dutch oven pot as it allows the vegetables to cook evenly), add in the vegetable oil and let it heat up.
- When the oil has heated, add in the chopped onion and garlic and let it fry till fragrant and slightly brown.
- Add in the chunks of butternut squash and carrot, season with some salt and cinnamon, and combine well.
- Pour in half of the beef broth and cover the pot tightly, let it cook for 30 minutes on medium heat till the vegetables are tender and broken down, and set aside to cool down.
- Use your blender to blend the cooked vegetables till smooth, this can be done in batches using the rest of the beef broth in place of water.
- Transfer the pureed mix back into the large pot, heat up until it comes to a light simmer, and adjust the seasoning if needed before turning off the heat.
- Serve hot, garnish with fried crumbled bacon, some heavy cream, and some fresh rosemary.
