The busy school year, sports, and my own work, has led me to struggle a bit with cooking. I find that I lose my steam right around the dinner hour…go figure! So, inspired by my friend and neighbor (and awesome cook/blogger), Eila over at Full Plate, I have been making my cooking efforts last.
In other words, I have been on a bulk cooking kick. It takes the same amount of time, but gives me extra to freeze for later. This past week I made macaroni and cheese and this butternut squash soup.
In making this, I took the same approach I use with my make Cream of Any Vegetable Soup, except I left out the ‘cream’ part so I could freeze it. Also, there is room for adjustment on the spices in this edition.
You Will Need:
2-3 tablespoons of olive oil
2 yellow onions, chopped
2 packages of peeled, seeded and cubed butternut squash
10 cups of chicken broth (use 8 cups if you like a thicker soup/puree)
1 cinnamon stick (optional)
½ teaspoon of nutmeg
¼ cup of brown sugar
In a Dutch oven or soup pot, sauté onions with olive oil. Add a pinch of Kosher salt to sweat the onions. Add the squash, chicken broth, and cinnamon stick (or one teaspoon). Simmer until the squash is fork tender, about 20-30 minutes. Puree soup with an immersion blender (or in a regular blender) until smooth. Add the spices; correct the amounts to your taste.
Optional: Before serving, stir in ½ cup – 1 cup of milk or cream; or non-fat Greek yogurt; correct spices as needed.
Note: We love this without the added cream or milk, as the flavor is rich, and I can freeze the leftovers. You could add non-fat Greek yogurt, low fat milk or cream to make a richer version.
What’s your favorite Fall soup?