Butternut Squash Soup

Posted On: Sep, 20 |  Author:
Butternut Squash Soup
Diet Info: DF GF F LF Na LS VG V Fa
Butternut squashes are best from early fall through winter. Due to a hard outer skin, I often roast squash to make curried sweet and sour squash during early fall (my family loves this dish), but these days I am all about soups. In-fact, I wanted to make an avocado soup today when my husband begged me to stop.

How can I stop? Its just beginning of fall and this wonderful season is to enjoy and be creative with soups and stews. If you happen to visit - Soup Section on ChefDeHome, you’ll know I am more of a clear soup person because that’s what my husband loves most. However, this fall, I am trying to feed him some pureed or chunky hearty soups and stews. We will see how it goes.

Today’s soup is flavorful, sauteed and pureed Butternut Squash Soup with tang from sun-dried tomatoes. Serve this soup hot with sour cream, pepper, and a rustic bread to dip in, if desired.

With this recipe, I am starting a Fall Soup Series; you will see a lot of hearty soups and stews on ChefDeHome for days to come.

Pairing Ideas:

Triple Orange Cooler Curried Israeli Couscous

Butternut Squash Soup

Butternut Squash Soup
Total Time: Prep Time: Cook Time: Cuisine: American ()
Serves: 4

Ingredients

Directions

  • Step for Recipe - Butternut Squash Soup 1. Slice butternut squash length-wise, that makes it easy to peel.
    Step for Recipe - Butternut Squash Soup 2. Remove the skin from slices and dice it in equal size 1-2 inch pieces.
  • Step for Recipe - Butternut Squash Soup 3. Melt butter in a deep heavy bottom pan, add cumin seeds and squash and saute till fragrant about for 5-6 minute. Add ginger, garlic, onion, sun-dried tomatoes and cook, stirring occasionally, for 2 to 3 minutes. Stir in 4 cups of water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
    Step for Recipe - Butternut Squash Soup 4. Use an immersion blender to puree the cooked squash in two batches. Puree will be hot, allow the heat to escape to prevent splattering. Stir in juice and 1 tsp salt (taste and adjust per taste). Serve hot, with sour cream & crushed black pepper.
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3 Responses

  1. I follow no rules when it comes to making squash soup, but your recipe looks great, have to try it.
  2. yummy, i love to eat a bowl right now.
  3. love squash soup, my favorite every holiday season.