October comes, the weather changes and we start felling a bit grumpy; the one thing we crave is a hot drink or a soup. A steaming bowl of creamy, smooth butternut squash soup will be perfect for any Autumn day.
Served with roasted pumpkin seeds for some crunch and paired with a simple side salad and a slice of French bread for the perfect cool-weather lunch or dinner. This recipe was adapted from the book “The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion”.
- 4 medium size garlic cloves minced
- ½ tablespoon fresh ginger minced
- 1½ tablespoons of olive oil
- 1 medium size onion diced
- 2¾ cups of butternut squash (approximately 14 oz.)
- 3 cups yellow potatoes peeled and cubed (approximately 1 lb.)
- ½ cup of half and half
- Water and chicken broth
- Salt and cayenne to taste
- In a medium size pot add the oil and fry the onions until translucent.
- Add the garlic and ginger and cook for a couple of minutes.
- Add the butternut squash and potatoes.
- Add the water and chicken broth (in equal proportions), enough to cover the squash and potatoes.
- Bring to boil, reduce the heat and simmer until squash is soft.
- Add to blender and process until smooth.
- Return to the pot and add half and half. If the soup is too thick, add more water or chicken broth.
- Season with salt and cayenne. You can replace pepper for cayenne; I like the spiciness the cayenne gives to the soup.
- Serve with toasted croutons (optional).
Did you make this recipe?