Simple Butternut Squash Soup

Name: Simple Butternut Squash Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 small butternut squash or 1/2 large one (500 g); 1 small onion; 1 Tbsp butter or olive oil; 500 ml broth (I use vegetable or Kombu broth); 1/2 tsp salt (if using unsalted broth); optional garnish: chopped parsley and/or toasted cumin seeds

Felice @morinoko

Connecticut, United States

One of my favorite ways to enjoy the sweetness of butternut squash is to make it into a simple soup with nothing more than onion and a lightly flavored stock like kombu (japanese kelp stock) or vegetable stock.

Makes 4 smaller bowls of soup good to accompany another dish or two. Or serve as a main dish for 2 people.

Felice @morinoko

Connecticut, United States

Makes 4 smaller bowls of soup good to accompany another dish or two. Or serve as a main dish for 2 people.

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Ingredients

30 mins

4 servings

1small butternut squash or 1/2 large one (500 g)
1small onion
1 Tbspbutter or olive oil
500 mlbroth (I use vegetable or Kombu broth)
1/2 tspsalt (if using unsalted broth)
optional garnish: chopped parsley and/or toasted cumin seeds

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Steps

30 mins

1

This is the size butternut squash I used. It was 500 g (450 g after peeled and seeds removed).
2

Peel butternut squash and remove seeds. Chop into bite-sized cubes. Cut onion into thin slices.
3

Melt butter in a medium pot and sauté sliced onions in low heat until starting to turn slightly brown (about 7-10 minutes).
4

Add the butternut squash to the pot and stir around to coat with the butter and onions.
5

Pour in enough broth to cover everything (about 450-500 ml). If using unsalted broth, add 1/2 tsp salt too.
6

Bring to a boil then turn to low heat. Cover with lid and simmer for about 15 minutes until squash is soft.
7

Turn off heat and purée the soup with a mixer. If you don't have a mixer of some sort, try mashing it up as much as possible with a fork (it will be a chunky soup this way). Taste and adjust seasoning.
8

Dish out into bowls and garnish with some chopped parsley and or toasted cumin! (To toast cumin, simply heat about 1/2 tsp in a dry frying pan for a few minutes until it smells good. Be careful not to burn).

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Felice @morinoko

on September 25, 2015 04:43

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_