Nothing unlocks the potential of butternut squash quite like a rich, savory soup. Pack in the nutrients while enjoying the earthy sweetness of butternut or another winter squash with this simple recipe, requiring only 10 minutes of preparation.
This soup combines fresh squash from your local PA Preferred® grower with aromatic vegetables, cream, and a touch of Pennsylvania maple syrup for a deeply warming, rustic dish. If you don’t have an immersion blender, simply use a blender to puree the soup in batches.
Pair the soup with a Pennsylvania Chardonnay for complementary notes of oak and vanilla or with an amber ale to match the smooth sweetness and enjoy!
Butternut Squash Soup
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 45 min | 55 min |
Ingredients
- 1 tablespoon olive oil
- 1 large butternut squash or any winter squash, peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup heavy cream, plus extra for garnish
- 1-2 tablespoons maple syrup, to taste
- 1/2 teaspoon cinnamon
- Roasted pumpkin seeds, for garnish
- Fresh thyme or sage leaves, for garnish
Method
- Heat oil in large skillet over medium heat. Add squash and onion and cook until onions are tender and squash is crisp-tender, about 10-15 minutes. Add garlic, salt and pepper, and cook until fragrant, about 1 minute.
- Add broth and bring mixture to simmer. Reduce heat to low and simmer for at least 10 minutes, or until squash is softened.
- Remove from heat, and use an immersion blender to puree until smooth. Stir in heavy cream, maple syrup and cinnamon until combined.
- Divided soup among serving bowls. Drizzle with cream and garnish with roasted pumpkin seeds and thyme.
- Recipe and video: Dish Works
