Sweet Butternut Squash Soup

Just in case I haven’t voiced this enough – it’s gotten incredibly cold outside. Gone is the Indian Summer I thought would last until at least December (wishful thinking), and HELLO FALL. (Also hello MARATHON. That is now 12 days away. In case I haven’t mentioned it enough either.)

I’ve taken the pea coats, boots, beloved boot socks, cashmere, scarves, tights and even a slouchy beanie or two out of the closet and they’ve started to make their way into the regular rotation.

Our warm-weather dinners just weren’t cutting it anymore either. Cold weather outside, calls for cold-weather meals inside. And lots and lots of faux fur blankets.

I’m also hoping one of these bad boys makes it into my stocking this year.

When I was at my parents house last week, my mom re-heated some of her homemade Butternut Squash soup and I instantly fell in love. (Keep in mine I’ve never gone within 5 feet of a Butternut Squash before, much less actually eaten one… to say I’m picky would be an understatement.)

I knew that with some toasted sourdough, goat cheese, and a sliced up chicken breast, boyfriend and I would have an easy, delicious and seriously comfort-foody fall dinner on our hands.

And beyond all of that it’s E-A-S-Y… even for someone who was scared to set foot in the kitchen 6 months ago. (Me.)

Sweet Butternut Squash Soup

Makes 6-10 Servings

1 T Extra Virgin Olive Oil

1 Butternut Squash peeled, seeded and cut into 2 inch chunks (approx 7 cups)

3 Medium Leeks (white and light green part only), coarsely chopped (about 1 cup)

4 cups of Chicken Broth

2 cloves garlic, chopped (I omitted this)

1 Can Organic Corn (or frozen – thawed)

1/2 t nutmeg

1/2 t cumin

1/2 t salt

3 tablespoons whipping cream (optional, I didn’t add)

Pepper to taste

1. Heat cooking oil in a 3-quart saucepan over medium-high heat. Add leeks and garlic. Cook, stirring frequently, until the vegetables are tender.
2. Add the squash, chicken stock, the nutmeg, cumin, salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until squash is very soft.
3. Blend with an Immersion Blender (or transfer to a blender/food processor) until smooth, adding a little cooking liquid if needed to make the mixture a very smooth puree. I just stuck the Immersion Blender right in the saucepan.
4. Add the corn and if desired, 3 T of cream and stir until combined. If necessary, stir in enough of the remaining stock to make a medium-thick consistency. Adjust the seasonings and heat through. Serve hot garnished with some whipping cream and chives, if you like.
So healthy, and SO EASY. The corn really gives it a nice sweetness, and the nutmeg and ginger make your entire house smell like fall. πŸ™‚ Slice up some freshly baked sourdough bread, slather on some goat cheese and you have a perfect soup dipper πŸ™‚

5 thoughts on “Sweet Butternut Squash Soup

  1. sourdough bread with melted goat cheese is the perfect accompaniment to nearly any soup! I also tend to go the silken tofu and pureed route. I just love blended soups. You get all the flavors in one creamy spoonful.

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