Butternut Squash Soup
Butternut squash soup is so rich and creamy. Adding some sour cream in the end gives some additional smooth tanginess I just love. This soup is perfect on its own or served with a fresh baguette. Many recipes include cream or milk to thicken the mixture, but I find having a large enough squash yields a delightfully thick and creamy consistency on its own. Cozy up to this soup on the next cold or wet day.
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Ingredients:
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 medium carrot, peeled and chopped
- 1 large tart apple (i.e Granny Smith or Honey Crisp), peeled, cored and chopped
- 3 cloves garlic, minced
- 1 large butternut squash, peeled, seeded, cut into 3/4" pieces (yields 6-8 Cups)
- 3 to 4 cups low-sodium vegetable stock, divided
- 1/4 cup chopped fresh sage leaves
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cayenne
- ¼ teaspoon fresh ground black pepper
- Kosher salt
- 2 green onions, thinly sliced
- sour cream
Instructions:
- In a large stock pot, heat oil on medium. Add onion, carrot and apple, stirring occasionally until onions soften, about 5 to 7 minutes.
- Stir in garlic until aromatic, about 30 seconds.
- Add squash and 3 cups vegetable stock. Bring mixture to a boil then reduce to a simmer and add sage, cinnamon, nutmeg, ginger, cayenne and pepper. Simmer until squash is tender, about 15 to 20 minutes.
- Turn off heat. Use a blender to purée soup until smooth and thick. If mixture is too thick, add additional stock until the desired consistency is reached. Season with salt.
- Serve hot and garnish with a dollop of sour cream and green onions.