What am I eating? Butternut Squash Soup
Butternut squash soup is my favorite soup in the winter. My family and I like putting 3 spins on the traditional recipe - Apple, Gorgonzola and Almond style; Thai style and; Southwestern style. For each recipe I always use fresh vegetables, herbs and spices from an English farm behind our house. Sometimes I pair them with chicken, mild sausage or baked tofu and beans to complete the meal. Let’s start with the original recipe:
Original Butternut Squash Soup Recipe
- 2 tablespoons extra virgin olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 4 cups butternut squash, cubed
- ½ teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- First heat extra-virgin olive oil in a large soup pot over medium heat.
- Add in diced carrot, celery and onion. Cook until veggies have begun to soften, 3 to 4 minutes.
- Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork tender, about 30 minutes.
- Let the soup cool slightly and carefully puree in batches in an upright blender.
Here’s where the fun comes in. Try one of these twists:
Apple, Gorgonzola and Almond Butternut Squash Soup
- Follow the original recipe, stir in 1 cup of unsweetened applesauce. Garnish with crumbled Gorgonzola cheese, toasted almonds, few thinly sliced apples and fresh thyme.
Thai Style Butternut Squash Soup
- Follow the original recipe, adding in 1 tablespoon of red curry paste and 2 teaspoons of fresh chopped ginger to the carrot, celery and onion mixture.
- Add ½ cup coconut milk in with the broth.
- Puree the soup and garnish with toasted coconut flakes and fresh cilantro.
Southwestern Style Butternut Squash Soup
- Follow the original recipe, adding 1 tablespoon chopped chipotle peppers in adobo sauce to the carrot, celery and onion mixture.
- Garnish the finished soup with crumbled queso fresco, toasted pumpkin seeds and fresh cilantro.
My family and I love this soup not only because it tastes great, but also because it’s very healthy. Butternut squash is high in potassium which is beneficial for healthy blood pressure; high in fiber which helps improve blood sugar and high in vitamin C and beta-carotene which helps to boost the immune system.