Butternut Squash Soup…A HUG In A Bowl

Our family loves soup. Any kind of soup. And this roasted Butternut Squash version is a favorite of mine.

There is something so gratifying about sitting down at the table to dig into a steaming bowl of soup. And if you add some crispy crackers or a crusty loaf of French bread for dunking…well…that’s even better!

I’ve watched our grandkids go back for seconds…and sometimes thirds when soup is on the menu!

The hardest part of making Butternut Squash soup is cutting up the squash. Be very careful when trying to cut the squash in half! Many people have ended up in the emergency room after they’ve tackled the stubborn vegetable! If you’re not a knife-wielding ninja you may want to poke holes in with a fork or knife and cook the whole squash (seeds and all) in the microwave for a few minutes to soften it before cutting it in half. And I use a vegetable peeler to peel the skin since it’s safer than using a paring knife. A grapefruit spoon works well to scrape out the seeds and the slimy membrane inside when you finally do get that veggie cut in half.

I always cut up the peeled and seeded squash and roast it rather than boil it to make this soup. I think it adds another layer of flavor and richness to the dish. But if you’re in a hurry you can simply boil the squash in the water and chicken bouillon called for in the recipe. (You may need to add more broth or water in that case.)

If you prefer, you can omit the cayenne pepper and add a dash of ginger or nutmeg to the soup. But I suggest you try my version before you “doctor it up” as Mom used to say. I asbolutely love this version, and I bet you will too.

So throw another log on the fire, and ladle up a steaming bowl of my Butternut Squash soup. And settle in for a warm and cozy night.

I bet you’ve earned it.

Butternut Squash Soup

2016-12-01 14:58:31

A wonderful soup that's full of flavor.

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FOR THE SOUP

1. 6 tablespoons chopped onion
2. 4 tablespoons butter
3. 6 cups peeled and cubed butternut squash
4. 3 cups water
5. 4 cubes chicken bouillon
6. 1/2 teaspoon dried marjoram
7. 1/4 teaspoon ground black pepper
8. 1/8 teaspoon ground cayenne pepper (optional)
9. 1 or 2 (8 ounce) packages cream cheese (I only use 1 package.)

FOR ROASTING SQUASH

1. 1-2 Tablespoons olive oil
2. Salt (to taste)
3. Fresh ground black pepper (to taste)

Instructions

1. Peel squash and dice into 2 inch cubes.
2. Toss with olive oil, salt and pepper.
3. Roast in 350 degree oven about 20 minutes or until tender, and set aside.
4. In a large saucepan, saute onions in butter until tender.
5. Add the roasted squash, water, bouillon, marjoram, black pepper and cayenne pepper.
6. Bring to boil; cook 10-15 minutes so flavors can blend.
7. Puree squash and cream cheese in a blender or food processor in batches until smooth. (Or use an immersion blender to puree it right in the kettle.)
8. Return the soup to the saucepan, and heat through. Do not allow to boil or it may curdle!

Notes

1. If you have an immersion blender, use it to puree the soup. It works great! If you're using a blender, DO NOT FILL MORE THAN HALF FULL WITH THE HOT SOUP! The hot liquid may blow the lid right off of the blender and you'll be wearing that hot soup instead of eating it!!!

By Meemaw

Meemaw Eats https://www.meemaweats.com/