Butternut Squash Soup

This one is literally, actually the easiest soup we make. It's a never-fail soup that could be hearty enough for lunches or make a fancy starter at some looming holiday meal.

The Ingredients:

1 butternut squash, peeled and cubed
6 c. veggie stock
1-2 T spice of your choice: good options include cayenne, chipotle powder, ancho chile powder for the spicier crowd, or milder options like cinnamon, cloves, nutmeg for a sweeter approach
3 cloves garlic
black pepper

The Process:

Put all of it in a crockpot and cook on low for 8 hours or until the squash has gone totally soft.

Use an immersion blender to puree the soup. Adjust both spice and stock to taste: that is, if you need more heat, add it; if it's too thick, add more stock and let simmer a bit.

That's literally it. 6-8 servings, depending on how hungry you are.

Pro Tips:

If this is lunch for the week, we will use 2 squashes, double the stock, and make it in the Great Big Crockpot.

You can also add other things to bulk it up: we like white beans (sometimes before pureeing, and sometimes after) or occasionally pasta, like a tortellini or gnocchi. You might also top servings with croutons, roasted pumpkin or sunflower seeds, or some other pleasantly crunchy alternative.

If you aren't vegetarian, obviously you could substitute chicken stock.

Comments

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