It’s Monday and I’ll be spending the morning at the DMV. Ick. So, let’s talk about soup, shall we? In particular, this smoky butternut squash soup I made last weekend. I’m not sure why, but it has been ages since I had made this classic butternut squash soup. In college and grad school, I used to make it all the time because it’s cheap and so easy to make. I was inspired to revisit the recipe since we were stuck in the house because of a snow storm. On such a chilly day, there is no better lunch than soup and salad!
Butternut squash is definitely one of my favorite winter vegetables. With a sweet, nutty flavor similar to pumpkin – you can’t help but love it! Other than using it in soup, my favorite way to prepare butternut is to cut it into evenly sized cubes, coat with olive oil and a sprinkle of salt, and bake it in the oven. Other than being delicious, butternut squash is also chock full of good-for-you nutrients like potassium, Vitamin A, and Vitamin C.
- 3 tablespoons olive oil
- 1 butternut squash, chopped
- 1/2 onion, chopped
- 1 sweet potato, chopped
- 3 stalks celery, sliced in 1/8 inch pieces
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Heat large saucepan over medium high heat.
- Add olive oil and onion and cook until translucent. Toss in squash, sweet potato, and celery. Stir and cook until they begin to soften slightly, about 10-15 minutes.
- Stir in garlic and cook until aromatic - or about 2 minutes.
- Stir in vegetable broth and let simmer until vegetables are soft.
- Use an immersion blender or food processor to puree soup until smooth.
- Return pureed soup to saucepan. Add salt, pepper, cumin, and smoked paprika and stir. Cook over low heat about 5 minutes or until soup has reached desirable serving temperature.