Butternut squash soup
Preppy Kitchen · ♥ 24.3K likes · 1.6M views · 8 min video
Read about winter squash and pumpkin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb butternut squash
Cut the squash into two pieces, peel, remove the seeds and cube small so it simmers faster.
- 1 whole onion
Dice the onion; size does not matter since the soup is blended.
- 2 tbsp olive oil
- garlic
Heat the olive oil in a large pot over medium heat until it shimmers; mince the garlic.
Add the onion and cook, stirring occasionally, 10 to 15 minutes until browned and caramelized.
Add the garlic and stir constantly 2 minutes without letting it burn; lower the heat to medium or medium-low.
- ½ tsp cinnamon
- 0.125–¼ tsp nutmeg
Add the cinnamon and nutmeg to bloom in the hot oil and stir about a minute.
Garlic and blooming the spices
- ½ tsp salt
- ½ tsp freshly cracked black pepper
Add the squash, stirring so nothing burns on the bottom, with salt and black pepper.
Add the liquid and simmer 30 to 40 minutes, stirring occasionally, until the squash is very tender.
Let the soup cool slightly and blend smooth in a blender with the top cap removed so pressure does not build.
- pepper
- cinnamon
- fresh thyme
Taste; thin if too thick. Garnish with a little pepper, a dash of cinnamon and fresh thyme.
Adjusting and garnishing