Another freezing cold day = another warm bowl of soup!
We’ve had some really cold temperatures here in Central Illinois the past month. It’s probably the coldest Winter I can remember. I think Mother Nature is making up for the mild winter we had last year. Whatever the reason, it calls for hearty, warm up your soul kind of meals and this Butternut Squash Soup does just that!
Simple with only a few ingredients, this soup is perfect for dinner or lunch. It’s hearty enough to fill you up or light enough to pair with crusty bread at lunch. I was surprised at just how much it does fill you up. It really is delicious! The kids even loved this one! Try it! I think you’ll find it a great addition to your meal rotation!
Butternut Squash Soup
- 1 medium to large butternut or other winter squash between 3 and 4 pounds
- 3 tablespoons butter unsalted
- 1 large white onion - diced
- 1 Tbs ground ginger
- 5 cups chicken stock or broth
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- Preheat oven to 400 degrees F.
- Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet
- Add a cup of water to the pan to keep the squash from sticking and to help roast
- Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork.
- Once cool - scoop out the pulp and discard the skin.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped onions and ginger. Cook for 5 – 8 minutes until tender.
- Add the squash pulp to the pot along with chicken stock.
- Bring to a simmer for 10 minutes - stirring often
- Puree the soup either with a hand immersion blender or in a counter top blender. Be careful because it is hot and can splatter out.
- After the soup has been pureed, stir in the cream and salt.
- Ladle into soup bowls and serve warm with crusty bread.
*Adapted from 100 Days of Real Food0