Here’s a delicious butternut squash soup recipe for you to try out next time you buy a squash!
This is one of the rare reasons why I don’t mind the cruel autumn and winter days seeping in. Because that’s usually when some delicious vegetables reappear in abundance at my local supermarket. Squash or pumpkin for example! Orange gems.
Yeah right, you can also buy it frozen the whole year round here if you suffer from instant winter blues. And that’s fine for recipes like soups.
But nothing beats the freshest stuff, right.
Hang on, not that I don’t like anything frozen or that I’m against frozen food and veg in general. Not at all. However when it comes to taste and texture, I still think that fresh vegetables are way more flavorful. Frozen veg also kind of loose that edge, that funky fresh and sharp flavor. Soups with frozen veg can be a tad bland.
Classic Butternut Squash Soup Recipe
This fresh squash soup has such a rich and almost sweet flavor.
It’s silky smooth, absolutely to die for. And if you ask me, this soup is even better than a hot chocolate to crank up your mood on a cold day. Serve this creamy soup with a thick slice of toasted bread (sourdough is just perfect here) and some salted butter on the side!
This is one of our favorite winter soups.
Are you looking for more inspiration for cold days?
Then also take a look at my lovely balsamic red onion soup with cheese toast. Or how about my creamy Dutch split pea soup with smoked sausage? Perhaps this velvety parsnip and apple soup with cinnamon croutons is your cup of tea?
Silky smooth, rich, thick and sweet... this classic butternut squash soup recipe has it all!
- 1 ⅔ lbs butternut squash (750 g), peeld and chopped
- 3 cups chicken or vegetable stock (720 ml)
- 1 small onion
- 3 garlic cloves
- 3 tbsp unsalted butter
1. Roughly chop the garlic and onion and then add them together with half of the butter to a large pan.
2. Melt the butter over medium heat and cook the onion and garlic for 5 minutes until soft. Add the chopped pumpkin flesh and stir well.
3. Cook the vegetables for 15 minutes over medium heat under a lid. Stir regularly. Add the stock to the pan. Season with a little pepper and salt to taste.
4. Bring to a rolling boil. Then take the pan off the heat and blend or mix the soup.
5. Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. You should get a creamy soup.
6. Scoop the squash soup into bowls and serve piping hot.