It's been a busy month. Between the moving and the traveling, I haven't had a ton of time to cook. Instead, I had a lot of chicken wings and pizza. After a while, it can get pretty tiring. So I decided to make some soup using butternut squash, which is commonly available in the fall. I wanted to showcase the natural sweetness of the butternut squash and enhance its delicate flavors. So I chose to use milder herbs and spices like thyme and turmeric that will complement the flavors of the butternut squash without overpowering it.
- 1 medium butternut squash, peeled, seeded, and diced
- 1 small onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 1 large clove of garlic, minced
- 2 sprigs of thyme
- 1 large potato, peeled and diced
- 1 small 1-inch knob of ginger, peeled and minced
- 2 teaspoons of turmeric
- 2 teaspoons of brown sugar
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 4 cups of vegetable stock
- salt to taste
While the soup is hot, blend vegetables together using a standard blender or an immersion blender until the mixture is smooth. Serve as is, or with sour cream or chopped parsley on top.
The soup has a velvety texture and sweet, mild flavors. You will get a hint of ginger, but mostly, it will taste like the butternut squash. Warm, hearty and vibrant -- it's the perfect soup for fall.