RecipeCastle

Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 2 tbspolive oil: Essential for sautéing the vegetables (olive oil adds richness and healthy fats to the dish.)
  • 3 lbsbutternut squash (peeled & chopped: The star of the dish, butternut squash offers natural sweetness and a velvety texture when blended.)
  • 1large onion (chopped: Provides a savory base and enhances the depth of flavor in the soup.)
  • 1bell pepper (jalapeno for heat!: Adds a complementary sweetness and heat, depending on your choice of pepper.)
  • 1stalk celery (chopped: Contributes to the aromatic base and adds a bit of crunch.)
  • 5 clovesgarlic (chopped: Garlic infuses the soup with a fragrant aroma and boosts its health benefits.)
  • 2 tbsppaprika (hot if you like!: Paprika adds a beautiful color and depth of flavor; opt for hot if you're looking for spice.)
  • 1 tbspfresh thyme: Thyme brings an earthy note to the dish.
  • 1 tbspfresh rosemary: Rosemary complements the squash with its fragrant (pine-like flavor.)
  • 1 tspcayenne pepper: For those who enjoy an extra kick (cayenne pepper elevates the spiciness. Adjust according to your heat preference!)
  • 1 tspcumin: This warm spice adds a subtle earthiness to the flavor profile.
  • —Salt & pepper: Essential for enhancing all the flavors in the soup.
  • 4 cupschicken stock (or vegetable for veggie version: Stock provides the necessary liquid and adds depth to the soup's flavor, making it heartier.)

Instructions

  1. 1

    Heat 2 tbsp of olive oil in a large pot over medium heat. Once the oil is shimmering, add 3 lbs of peeled and chopped butternut squash, 1 large chopped onion, 1 bell pepper (jalapeno if you prefer heat), 1 stalk of chopped celery, and salt. Cook for about 10-12 minutes or until the vegetables are softened and fragrant.

  2. 2

    After the vegetables have softened, stir in 5 cloves of chopped garlic and the spices: 2 tbsp paprika, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tsp cayenne pepper, and 1 tsp cumin. Cook for an additional 2 minutes, allowing the spices to release their aromas.

  3. 3

    Pour in 4 cups of chicken stock (or vegetable stock for a vegan option) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.

  4. 4

    Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender. Ensure the soup is blended well for a creamy texture, and then return it to the pot.

  5. 5

    Taste and adjust the seasoning with salt and pepper, then let the soup simmer for an additional 5 minutes. This allows the flavors to meld together perfectly.