Yes, I know it was 80 degrees today, which hardly constitutes soup weather... but this squash had been sitting around for over a week, just waiting to become soup. And what a soup it was! So when this Indian summer finally turns to winter, give this one a go.
This recipe is quick, simple, and delicious, and even more so if you bake the squash with maple syrup before adding it to the soup like I did.
Butternut Squash Soup
Total time: 30 minutes
2 Tbsp olive oil
1 large onion, chopped
kosher salt and pepper
2 medium carrots, chopped
1/2 medium butternut squash (about 1.5lb), cut into 1/4" pieces
6 cups water or chicken broth (I used 4 cups chicken broth and got a nice thick consistency)
2 sprigs fresh rosemary
Heat oil in a large pot over medium heat. Add onion, 1/2 tsp salt, 1/4 tsp pepper, and cook, covered, for 6 minutes, stirring occasionally.
Add carrots and squash and cook, covered, for 5 minutes, stirring occasionally. Add liquid and rosemary and bring to a boil. Reduce heat and simmer about 12 to 15 minutes, or until vegetables are tender.
Remove and discard rosemary. Puree the soup and serve with good bread.