I’ve always hesitated when blogging about recipes, and not just because there are scores of great food blogs at every link. My reticence comes from my taste in food; I like things simple and without a lot of seasonings. Honestly, what I eat is somewhat basic and most of the time there are so few ingredients that I feel odd calling it a recipe.� I didn’t always eat like Ivan Denisovich, but I find the longer I avoid processed foods, the more unpalatable they become. (Not counting Dairy Queen, of course. Dairy Queen is awesome. ?)
This butternut squash soup is a great example. I made it because Mikey’s cold induced asthma is in full force. I wanted him to have something high in vitamin A, tasty, and in season. Cheap wouldn’t hurt, either. Oh, and fast. Brainless, even, since we were up all night with him. I could not have read a recipe today had it been downloaded into my thick head via USB port. (He had a breathing treatment today and is doing much better.)
I wish I could say Mikey slurped up the soup with abandon, but he didn’t. He doesn’t have much of an appetite right now, and lately he has been a bit of a picky eater. Odd, since he has always been so agreeable to trying new things. He ate less than half before calling it quits. Nicholas loved it, though, so my poor soup can claim one endorsement.
Butternut Squash Soup
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 1 Jazz apple, peeled and cored (it’s what I had, but I imagine any medium sized apple would work)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups chicken stock (I used homemade, so this is an estimation of volume)
- Cinnamon
- Garlic, to taste
- 1-2 ounces heavy cream, optional (I had some left over from another recipe and didn’t want it to go to waste.)
- Herbamare (Salt and freshly ground black pepper is fine)
Cut apple and squash separately into chunks, about 1-2 inches. Add olive oil to large pot, followed by onion. Cook until soft, about 6 minutes, and then add the apple. Cook for an additional 2 minutes. Stir in cinnamon and garlic and cook until both scent the room, about 30 seconds. Add squash and stock. Bring to a simmer and cook until squash and apple is tender, about 15 to 20 minutes. Remove squash and apple chunks with slotted spoon and place in a blender and puree. (An immersion blender would be even better. Don’t be like me and forget to charge yours.) Return blended squash and apple to pot. Stir in heavy cream and season with herbamare or salt and pepper. Serve.
I love love love butternut squash soup, but have never found a simple recipe I like. This looks easy and sounds delicious…going to have to drag my son to the grocery store this morning :o)
This sounds delicious. I have a butternut squash soup recipe but I think it’s much more complicated. Simple is better. I also think mine calls for adding Italian sausage at the end – adds a bit of a kick. Plus we’re carnivores over here. :-)
I was at the grocery yesterday and walked down the canned soup aisle. I keep thinking that someday they’re going to make a canned soup that looks & tastes just as good as homemade. Nope. Not yet. {I made a huge batch of chili last week and a batch of cream of mushroom soup – love them both!}
Two points for the Russian novel mention!
It is prefect soup weather here, with or without a cold.
Hope everyone rallies soon.
Five points for getting my obscure Russian novel reference. ;)
Jules, did you have to bake the squash first to soften it or did the simmering do it all? (I have only used butternut once for a pasta sauce).
No, I chopped it up and dumped it in raw. Simple, I tell ya. :)
I try butternut squash every year and just don’t enjoy it. But, I’m nothing if not stubborn so I continue to try it with the hope that someday I will like it. I’m going to make this over the weekend and pray this is the recipe that will do it for me. It sounds delish.
I agree about processed food. I almost just can’t do it anymore. Except, Dairy Queen of course because blizzards are a necessary part of life!
I hate butternut squash, too. Most squash, actually. I think it’s the texture. This, I love.
Thanks for the recipe.
I also have a very simple palate, I like my food simple.
Would you believe I picked up a 3lb butternut squash as the farmers market yesterday??
I also got a Carnival Squash and a White Acorn squash if you have any ideas for those. I have never tried them before, but they looked so pretty and “fallish”.
I actually have some acorn squash in the fridge, and for the same reason. I don’t really like squash, but they sure do look pretty! :) I found one recipe for the acorn squash–you coat it in orange marmalade and roast it–that looks pretty promising. I’ll let you know how it turns out.
I am such a soup girl but never cook them..thanks for the two new recipes.
haha I had to laugh about the comments from people who say they don’t like squash but continue to try it every year. I feel that way about sweet potatoes and acorn squash. I have purposely put it in more than five dishes in the last month in hopes that continued exposure will make it more palatable. My end goal is to actually believe that it tastes good :). But I am not going to put a time limit on that last one.
I also bought several squash just because they looked so pretty and I will have to try this soup. It definitely looks yummy!
Ooh, I love Butternut squash soup. This one is very similar to the recipe I use which I’m making this weekend. Can’t wait. Love you blog btw. Happened to find you earlier in the week. :)
I made this tonight as a side for our dinner, but I added about 1 1/2 teaspoons of ginger to it to spice it up – total yum!
Thanks for the recipe – I’ll be making it again.
I’m so glad you liked it!