My mom taught me this butternut squash soup recipe earlier this fall when we had a meal prep day together, and I've been making it every couple of weeks since. I have some in my freezer still, but had a butternut squash in the fridge so decided to add even more to the freezer.
To make this Butternut Squash Soup, you'll need the following:
Equipment
Large Pot or Dutch Oven
Immersion Blender (or another blender will do)
Knife for Chopping
Vegetable Peeler
Cutting Board
Ingredients
1 x Butternut Squash
3 x Large Carrots
1 x Head of Celery
Chicken Stock
Lemon Pepper
Thyme (fresh lemon thyme if you have!)
Olive Oil (or other oil you desire)
Steps
1. Peel & Chop Carrots
I had extra carrots in my fridge and they've been there a while so I put extra carrots in this batch just to use them up - I'm not a soup expert by any means but in my experience it's not a science and you can put in whatever you like.
2. Chop Head of Celery
I use the whole head, but again, it's not a science and if you want to eat some ants on a log while cooking and are therefore missing a few stalks, that is totally ok.
3. Optional: Chop 1 Onion
I hate onions and like the taste fine without so you won't see an onion in my soup, but my mom does add one to hers. My mom told me that every soup she makes starts with onion, celery, & carrots - the flavour maker.
4. Optional: A friend commented on my instastories that she adds an apple to her butternut squash soup! How delicious! Since I was just sharing my original recipe to the blog I kept it the way that I knew tasted great, but next time I will try this!
4. Saute carrots & Celery with Olive Oil
If you had onions you would just do this until they are translucent. I just cook them a little bit while I'm chopping the rest of the ingredients and don't worry too much about the time.
5. Season
I season my soup with Thyme & Lemon Pepper to taste. I have a Lemon Pepper grinder so I didn't measure, but did a number of grinds, and then tasted it after blending and added more as needed.
6. Peel, Chop, & Add Butternut Squash
Peel your squash with your vegetable peeler. It has a tough skin, definitely not as easy as a carrot - I'd compare it to peeling a sweet potato. Cut the squash in half and scoop out the seeds. Chop and add to pot with other vegetables.
7. Add Chicken Stock
Pour chicken stock into pot enough to cover the vegetables. I did mine with water, covering the ingredients, and then added a heaping spoonful of Better than Boullion.
8. Allow to Cook
Turn down the heat, put on the lid, and allow to soften. Last time I let it go about an hour and then it was plenty soft. This time I set a timer for 30 mins so that I could have a better idea of how long things took to let you know. After 30 mins everything was plenty soft, so I went ahead to the next step.
9. Blend
An immersion blender is an awesome tool if you make soup regularly. Just place it in the pot, press the button, and watch the soup blend before your eyes.
10. Eat, or Allow to Cool & Freeze
I love having this soup in my freezer. I pour it into medium ziploc bags and it is enough for Philip & I for dinner, or he can grab a bag to take for his lunch if we don't have other leftovers ready to go. I'm allowing mine to cool a little bit and then I will pour into bags and freeze.
What are your favourite fall recipes? In addition to this soup, I'd probably say Pumpkin Muffins!
P.S. If you watched me cook this soup in Instastories, I also mentioned listening to "I am Malala" by Malala Yousafzai. Such a good book so far! I'm halfway through and am so glad I decided to listen to such an important story. It's important to ensure you're paying attention to voices that have different life experiences than you, and this is a great listen for any North American who is trying to understand the perspectives of others. I'm using the Libby app which allows you to borrow audiobooks from your local library, give it a try! (this isn't sponsored, I just love books)
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