Monday, October 18, 2010

Simple Autumn Supper: Butternut Squash Soup

I've been developing this recipe over the past month, and have discovered many variations that work -- but this one is the clear winner. Its texture is sublime, and the flavors are like autumn distilled into a soup. Truly heavenly -- and perfect for a Meatless Monday!

Butternut Squash Soup

Butternut Squash Soup

1 medium butternut squash, peeled and cut into 1-inch chunks
1 large apple, any variety, cored and cut into chunks
2 small sweet potatoes, peeled and cut into chunks
1 white onion, coarsely chopped
1 shallot, finely chopped
2 stalks of celery, chopped
1/2 stick of butter
24-32 ounces chicken or vegetable stock
salt and pepper to taste
(optional) small amount of goat cheese

Melt the butter in a large heavy pot (I use my Dutch oven) over medium heat. Add the squash, apple, sweet potatoes, onion, shallot, and celery and cook over medium heat for about 5 minutes, stirring frequently. When the onions are softened, add enough stock to cover all of the vegetables. Put the lid on, but make sure it's vented -- I put mine on diagonally to allow steam to escape. Lower the heat a bit and simmer until all the vegetables are tender -- 30 to 40 minutes.

Puree the soup either using an immersion blender or by removing in small batches to a regular blender. Return to soup pot and add salt and pepper as necessary (if your stock is already salty, you may not need any additional salt -- I only add pepper).

For added creaminess, add a dollop of goat cheese to each bowl as you serve. Autumn in a bowl!


  1. looks good. I think I will try it.

  2. YUM!!! Glad to see you blogging again! Missed you. :)

  3. This looks delicious, especially with the blob of goat cheese. I'll have to try it.

  4. Yum, yum, and yum. Made this for dinner last night, and we (my husband and I) gave it rave reviews. You're not exaggerating when you say the texture is sublime!