Cooking something when it’s in season is so satisfying. So now that squash has arrived in grocery stores and markets everywhere, I am compelled to make one of my favorites with it. This velvety soup requires some added flavor that I get from spices and fresh herbs, as well as a drizzle of good olive oil that adds richness to the dish. The best part of this soup is that you can add whatever flavors you like and I’m sure it will taste great. Enjoy!
Butternut Squash Soup (serves 8-12)
Special Tools: Hand/stick blender works best, but other blenders work fine.
2 butternut squashes
1 large onion
olive oil, enough to cover the bottom of the pot, plus extra for drizzling
4 tsp. cumin
2 tsp. paprika
3 tsp. grated ginger
2 tsp. crushed chili peppers
6 thyme stems
1 1/2 cup grated Parmesan or gruyere
salt and pepper to taste
1. Peel the squash and remove the web and seeds from the bulbous section. Cut and cube the squash and set aside.
2. In a large pot, heat the olive oil over medium heat. Finely shop the onion and add to the olive oil. Saute until the onions are soft and become translucent.
3. Add the squash with 1 cup of water and close the lid to let it steam. Keep the heat at medium. Stir the squash until it begins to shine from the oil (about 5-7 min).
4. Add enough water or vegetable stock to just cover the squash. Turn up the heat to medium-high and close the lid.
5. When it starts to boil, add cumin, paprika, chili peppers, ginger, thyme, salt and pepper. Stir to incorporate. Close the lid and cook until the squash is soft and tender. Stir the pot occasionally.
6. Remove the thyme sprigs and blend the soup with a hand blender until smooth. Add the Parmesan (or gruyere) then blend again to incorporate. Add salt and pepper to taste.
7. Serve with basil leaves to garnish and drizzle with good olive oil. Enjoy!