Butternut Squash Soup


Now that fall has fallen, I’ve been on a soup kick lately.  Last week I made two different kinds (turkey chili and classic chicken noodle) and this week I have plans for at least two more.  Obvious benefits of making soup:

1)  It freezes and reheats well.
2)  It tends to be healthy, yet filling.
3)  It’s hard to screw up.
4)  It’s a convenient source of warmth when the heat in your building hasn’t been turned on yet.

This “soup” recipe (or stew.. I made mine on the thick side) caught my eye because of its utter simplicity and the fact that it contains one of my favorite fall staples – butternut squash.  Also, I enjoy the fact that it’s different from the creamier, refined (i.e. pureed) butternut squash soup that’s usually dished up these days.  One less blender to clean 🙂

I must warn you, this is not a soup for the more casual butternut squash eaters… as in, you better be committed to liking butternut squash if you plan to make this.  But also keep in mind that butternut squash is a super healthy power food– rich in fiber, magnesium, potassium, and vitamin C (read more about the benefits here).

For this recipe, I recommend doubling the amount of tomatoes and garlic and using chicken or vegetable stock in place of water.  Also, do not hesitate to shave some Parmesan cheese over the top (because life’s too short).

Butternut Squash Soup (recipe from Laura in the Kitchen)
Serves 4

1 Large Butternut Squash (peeled, seeded and diced into 1″ cubes)
2 Cloves of Garlic (minced)
2 Tbsp of Parley (chopped)
1 Tbsp of Extra Virgin Olive Oil
¼ cup of Tomato Puree
1 ½ cups of Short Cut Pasta (I used whole wheat orecchiette)
5 cups of Water or Vegetable/Chicken Stock

1) In a large soup pot, cook together the garlic and olive oil over medium high heat.  Add the butternut squash, season with salt and pepper and cook for 1 minute.
2) Add the water (or stock), tomato puree and parsley and bring to a boil. Lower the heat to medium and cook for 45 minutes.
3) Turn the heat back up to medium high and add the pasta. Cook for about 10 minutes or until the pasta is cooked.  Season with a bit more salt.
4) Optional:  Garnish with shaved Parmesan cheese and chopped parsley.


3 thoughts on “Butternut Squash Soup

  1. Mikala says:

    I do love me some butternut squash! Remember the beef and butternut squash stew that we used to make? I feel like that’d be a nice res-kip-pi to revisit.


  2. Sue Longenbaker says:

    I think you should come cook it for me. I will make you cookies and wash ALL the dishes. xoxooxox

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