Joy of Cooking, this has been even further simplified from what was already a pretty easy rendition of butternut squash soup. The result is a soup that is smooth and creamy (but dairy-free), and it even has the potential of being vegan if you use oil and veggie stock. There is very little hands on time, and the bulk of cooking is just roasting the squash. Once that is out of the way, the soup comes together in very little time.
If you are feeling fancy, you can roast the butternut squash seeds (which are taste just like pumpkin seeds but are teeny and darling) and use them as a garnish. But let's be honest, this is just the perfect recipe when you aren't feeling fancy at all. And that is okay.
Simple Butternut Squash Soup
- 1 medium to large butternut squash, halved and seeded
- 3 tbs butter or vegetable oil
- 1 large onion, chopped roughly
- 1/2 tsp ground ginger
- 4 cups chicken or vegetable stock
- 1 tsp salt
1. Preheat your oven to 400. Place squash with the cut side down on an oiled baking sheet. Roast for about an hour until it can be pierced easily with a fork. Once cool, remove and discard the skin, leaving only the pulp.
- parsley or cilantro, chopped (for garnish)
2. Heat butter or oil in a soup pot over medium heat. Add the chopped onions and the ginger, and cook, stirring, until tender (about 5 minutes).
3. Stir in the roasted squash and the stock. Simmer and cook, breaking up the squash a bit, for around 20 minutes.
4. Puree the soup until smooth. I use my immersion blender (which I adore!) because that involves the least amount of clean up. You could also use a blender or food processor. Add salt to taste, and reheat. Add your garnish, and serve!