I had to replace my planned post for today for this one because I got way too excited about this recipe. I received an extremely small butternut squash from a local farm and needed to find a way to use it and soup was my option of choice! Before I get into this, I would just like to mention that butternut squash truly is a pain to chop up. Since it took me so long to cut the squash, and since it was 12:30am when I had this glorious idea to make soup, I decided to place the cut squash in a container and take care of it the next morning.
The next day turned out to be a perfect day for soup making; rainy and cold! The soup turned out delicious, slightly sweet thanks to the carrots, super velvety thanks to the cream and overall just super tasty! I snapped a picture of the city in the rain, because I always think the skyline is so pretty, plus this weather is the reason I’m making soup so might as well include it.
I used this recipe as a guide for my soup-making and since everything was cut, it was ready in less than 30 minutes FLAT. This is why I recommend if you’re short on time, cut your butternut squash beforehand, or buy pre-cut!
The veggie patty is an added bonus and is totally optional. The reason I have it is because I had veggie burgers for supper last night and they just happened to taste absolutely phenomenal with the soup. The recipe is from Oh She Glows and you can find the link here. I actually made these patties from her cookbook, but this online recipe is almost the same.
Other great garnishes for this soup are croutons, roasted sunflower seeds, a drizzle of cream or other roasted nuts/seeds.
- 1 butternut squash, rind removed and cut into cubes*
- 1 red bell pepper, cut into large cubes
- 1 medium onion, roughly chopped
- 2 garlic cloves, minced
- 1 cup shredded carrots
- 2 tbsp olive oil
- vegetable/chicken stock**
- cooking cream
- salt and pepper, to taste
- In a skillet, heat the olive oil over medium high heat. Add the butternut squash, red bell pepper, onion and garlic. Cover the pan and stir occasionally. Once the butternut squash can easily be pierced with a fork (this took about 20 minutes for me), add the carrots and cook for 2-4 minutes more. Optional: you can use regular chopped carrots and simply add it at the beginning with the rest of the veggies, instead of using shredded carrots.
- Transfer your cooked veggies into a blender and add a generous amount of vegetable or chicken stock. Add the cooking cream and blend. Adjust the consistency as you desire, if you want to make it more velvety, add the cream and if you want to make it more liquidy, add the stock.
- Season with salt and pepper to taste.
- *The butternut squash I used was very small. If yours is large, that is no problem at all. You will simply have to add more vegetable/chicken stock and cream.
- **Where are the measurements? When I made the recipe, I didn't measure. Once you blend your veggies, you can customize the amount of liquid in order to create the consistency you want. Since the cream is heavier then the stock, I recommend using a 2:1 stock to cream ratio in order to create a less dense soup. I used roughly 1 cup of stock and 1/2 cup of cream, but this of course depends on how much veggies you started off with.
What is your favorite fall staple food?