Butternut Squash Soup —> Temps plummeted here in the Chicagoland area this week, which aligned so nicely with the fact that it’s officially squash season! So, what I’m telling you is this: the time is now for butternut squash soup! My recipe makes a small batch of thick creamy soup (perfect for one or two with leftovers) and really is quite simple. I also have a secret ingredient: apple sauce! I love how its sweetness rounds out the savory flavors of the squash and the warmth of the spices. Garnish each serving with pumpkin seeds and thinly sliced apple and you have yourself a wholesome bowl of fall comfort.
TJ’s Shout Out: Make things really easy on yourself and buy the ingredients for this soup @traderjoes.
I use their pre-cut butternut squash, organic chicken stock, applesauce and spices. The only thing you’ll have to chop is the onion. See…like I said…simple!
And now to the recipe…
2 tablespoons unsalted butter
1 small sweet onion, chopped (about 1 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cumin
1/4 teaspoon ginger
5 cups cubed butternut squash (or two 12 oz. bags cut butternut squash from Trader Joe’s)
1 quart chicken stock
1/2 cup unsweetened applesauce
Pumpkin seeds (pepitas) & sliced apple, for garnish
Heat a medium-sized pot over medium heat and melt butter. Add onions, season with the salt and pepper, and cook until translucent, stirring often, about 5-6 minutes. Add nutmeg, cumin and ginger and stir until fragrant, about 20 seconds. Add squash and stock. Bring mixture to a simmer and cook, stirring occasionally until squash is tender, about 20-22 minutes over medium-medium high heat. Stir in apple sauce. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot. Taste to make sure soup is seasoned perfectly and add a bit more salt & pepper if so desired. Serve in individual bowls garnished with pumpkin seeds and chopped apple!
Note: As with any soup, let it cool completely to room temperature before refrigerating.