It's fall y'all! And what says fall better than butternut squash?
Ok fine, I guess pumpkin spice wins the fall popularity contest. But just loooook at this beautiful bowl of soup...
Put your latte aside, because this soup is the bomb. I mean it. It's sweet AND savory, velvety, so flavorful, soul-warming and FULL of nutrition. YESSS!
Butternut squash and sweet potatoes are chock full of vitamin A & beta-carotene, vitamin C, fiber, and a bunch of other fancy nutrients that I can't pronounce. This soup is basically made up of a bunch of veggies, chicken stock (or veggie stock!) and herbs/spices, but when you simmer it down and purée everything together it feels SO luxurious.
Missing ingredient: Fresh lemon thyme. Oops. Also - the butternut squash was pretty small at the store today, so I used 1 1/2 small to get up to the quantity of 1 medium.
Get ready to practice your knife skills, friends, because we've got a LOT of chopping to do. Ninja skills: Activate!
Melt the butter & heat the olive oil in a LARGE pot, I used a 6-quart enameled dutch oven and it was the perfect size. Add all those beautiful veggies!
Sauté the veggies for about 10 minutes, stirring often, until slightly tender. Add in the chicken stock.
Bring to a boil, lower heat and simmer until veggies are softened, about 30 minutes.
Blend until smooth.
Whisk in the salt, pepper, curry, thyme, and cayenne.
And get ready for this tastiness.
You could even sprinkle the top with just a tiiiny bit of crumbled goat cheese to add a tangy & creamy zip, but it's great as is. 🙂
Yummy noises await you!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 stalks celery, chopped
- 2 medium carrots, chopped
- 2 medium sweet potatoes, cubed
- 1 medium butternut squash, peeled, seeded & cubed
- 32 oz chicken stock
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp curry powder
- 1 tsp fresh lemon thyme, chopped (if you can't find lemon thyme, regular thyme is fine)
- 1/2 tsp cayenne pepper
Melt the butter and heat the olive oil in a LARGE pot. Add the onion, celery, carrot, sweet potatoes, and butternut squash, and cook for 10 minutes, stirring occasionally until slightly tender.
Add chicken stock and bring to a boil. Reduce heat to low, cover pot, and simmer for about 30 minutes, or until all vegetables are tender.
Use an immersion blender (or carefully transfer to a food processor or blender) to blend until smooth. If the soup is too thick, slowly add in additional stock to attain desired consistency. Season with salt, pepper, curry, thyme and cayenne.
For a dairy-free option, use all olive oil instead of the butter/olive oil combo.
For a vegetarian option, use vegetable stock instead of chicken stock.
Adapted from AllRecipes