Don’t you just love how the air is starting to get nice and crisp outside?! Makes me want to put on a pair of cozy sweats and snuggle up to a good book after eating this dinner! And oh my, do I have a treat for you! A healthy dinner that will warm your toes. One of my good friends introduced me to this sweet butternut squash soup and I’ve always kept in my pocket. I love that it is naturally gluten-free and can be easily vegetarian friendly by using veggie broth rather than chicken.
The ingredient list is pretty simple… butternut squash, potato, and onion are the main players. I would also recommend using a slightly smaller potato than this one. This was a large potato for this batch I fixed and I notice the flavor wasn’t as sweet as it normally is. The potato flavor overtook the butternut a little. It was still so good, just slightly more potatoie. (hah! is that a word?) And you will only need about 1/4 of the onion.
Use a large pot or deep skillet for this soup. First brown up the onion a little then add the potato and squash. Also.. another reason I love this soup. You can easily use fresh or frozen butternut. So if the squash is out of season and hard to find or you just don’t feel like chopping up a huge beast of a squash- go for the frozen. I have noticed that I need more broth with the fresh. The frozen has a little more moisture to it.
The above picture is pre-browned.
Isn’t this just the sweetest bowl in the world? Let’s take a closer look. These bowls are some of my favorites.. match my red, purple and white plates.
And butternut squash soup goes lovely inside of them. I usually serve this soup with a panini or grilled sandwich. I am a dipper so the soup and sandwich combo fits me nicely…
- 1/4 cup Onion, chopped
- 1 T EVOO
- 3 cups Butternut Squash, peeled and cubed (fresh or frozen)
- 1 medium Potato, peel and cubed
- 1 1/2+ C chicken/veggie stock
- 1/4 tsp. salt
- 1/4 C evaporated milk
- In a sauce pan saute onion in butter until soft.
- Add in squash and potato. Saute for another 2-4 minutes or until slightly browned.
- Add in stock, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes or until veggies are tender.
- Remove from heat and cool slightly. Pour into blender and puree.
- Return to pan and stir in evaporated milk.
- Add more stock for a thinner consistency if desired. Serve warmed with a lovely panini.