|Butternut Squash Soup garnished with nutmeg and croutons.|
This butternut soup recipe is always a favorite in our house for holidays and in the cooler months. It's savory and a bit spicy. I have collected and tried several different squash soup recipes over the years - selecting the best aspects of each - and blending them into my own version.
For this recipe you'll need:
1 medium onion, diced
1 tablespoon butter
1 tablespoon olive oil
1 small jalapeño, thinly sliced
3 cloves of garlic
2 carrots, grated
1 12 oz package of butternut squash, fresh or frozen
2 14.5 oz cans of chicken broth
2 bay leaves
1/4 cup brown sugar
3/4 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
salt and pepper to taste
Garnish with nutmeg and croutons
1. In a stock pot, sauté the diced onion and jalapeño in butter. Once these ingredients are translucent add the olive oil, garlic, and grated carrots. Salt and pepper this layer and sauté for a few more minutes.
2. Next add all the other ingredients (including another dash of salt and pepper) and bring to a boil. Simmer for 20 minutes or until the squash is tender.
3. Once the soup has cooled a bit, puree the soup with a hand blender or in the blender. (If using a blender for hot liquids, remember to remove the middle lid and place a towel over the hole so the soup does not go flying everywhere.)
4. Serve hot soup with a dash of nutmeg and croutons.
Cooking Notes: You could always use vegetable broth instead of chicken broth to make this a vegetarian meal. Also, this soup tastes better the next day when the flavors have had more time to develop.