Recipes

Butternut Squash Soup

In the cold winter months it's pretty slim pickings at the grocery store for fresh produce. One thing you can always count on though is a full bin of hearty winter squash. This soup recipe can be made from just about any variety, but my favorite is butternut. Butternut squash seems to have a natural buttery texture and slight sweetness that lends itself well to a pureed soup recipe.

This recipe is very simple and can be taken in any numbe rof directions. One of my favorite ways to change things up is to substitute in different garnishes from time to time. With it’s sweet flavor profile this soup is great to pair with spicy notes like chipotle spiked sour cream or sriracha-peanuts.

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Ingredients
 1 Butternut Squash, peeled and diced into 1 inch cubes.
 2 Ribs Celery, diced into 1 inch pieces
 1 Large Sweet Onion, diced into 1 inch pieces
 1 Apple, peeled and diced small
 1 tbsp Unsalted Butter
 1 tbsp Extra Virgin Olive Oil
 ½ tsp Cloves, ground
 1 tsp Cinnamon, ground
 ¼ cup Pure Maple Syrup
 3 cups Vegetable Stock
 1 cup Almond Milk, plain
 Salt & Pepper to Taste
 Garnish: Fresh grated nutmeg and crushed pecans

Instructions
1

In a large stock pot or casserole pan, heat butter and olive oil over medium heat.

2

Add ingredients one at a time: squash, celery, onion and apple. Being sure to begin browning each before adding the next ingredient.

3

Add spices and toast until fragrant.

4

Add syrup, stock and almond milk. Simmer for about 15-20 minutes until squash is fork tender.
15 Minutes

5

Transfer mixture to a blender and puree on high until smooth. Return to pan and season to taste with salt and pepper.

6

Reduce heat to a simmer and continue cooking until desired consistency is achieved. If too thick, add additional vegetable stock.

7

Garnish each bowl of soup with freshly grated nutmeg and a small spoonful of crushed pecans.

 

 

Ingredients

Ingredients
 1 Butternut Squash, peeled and diced into 1 inch cubes.
 2 Ribs Celery, diced into 1 inch pieces
 1 Large Sweet Onion, diced into 1 inch pieces
 1 Apple, peeled and diced small
 1 tbsp Unsalted Butter
 1 tbsp Extra Virgin Olive Oil
 ½ tsp Cloves, ground
 1 tsp Cinnamon, ground
 ¼ cup Pure Maple Syrup
 3 cups Vegetable Stock
 1 cup Almond Milk, plain
 Salt & Pepper to Taste
 Garnish: Fresh grated nutmeg and crushed pecans

Directions

Instructions
1

In a large stock pot or casserole pan, heat butter and olive oil over medium heat.

2

Add ingredients one at a time: squash, celery, onion and apple. Being sure to begin browning each before adding the next ingredient.

3

Add spices and toast until fragrant.

4

Add syrup, stock and almond milk. Simmer for about 15-20 minutes until squash is fork tender.
15 Minutes

5

Transfer mixture to a blender and puree on high until smooth. Return to pan and season to taste with salt and pepper.

6

Reduce heat to a simmer and continue cooking until desired consistency is achieved. If too thick, add additional vegetable stock.

7

Garnish each bowl of soup with freshly grated nutmeg and a small spoonful of crushed pecans.

Butternut Squash Soup



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