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I will have failed you as a food blogger if I had not posted at least one fall soup. So here is me kind of jumping on the bandwagon. I will admit, I’m not the biggest advocate for pumpkin this or pumpkin that, but it doesn’t mean I can’t appreciate fall flavors and I think I accomplish this with this butternut squash soup!
I love butternut squash because it’s so sweet for a vegetable but it fits into so many savory applications. It’s also a creamy vegetable! And best of all, it’s a super vegetable; the sky is the limit as to how you can use this wonderful squash. Without much delay, let me tell you how to make this amazing soup!
I truly believe that this soup gets a lot of it flavor (though it’s subtle) from the liquid that is used to cook it. With this soup, I wanted to keep true to its vegetable origin so I opted to use a vegetable stock to cook the soup. If you don’t really care, you can also use chicken stock; that works well too. However, if you are interested in learning how to make a veggie stock at home, it’s super easy! Let me walk you through it!
The day I made this stock, I was also making a bunch of baby food (can we just pause and mourn for a moment that my baby is now eating real people food???) that happened to be a bit more on the neutral side of flavors. So I decided that instead of throwing away all of the scraps, I would save them and make a stock. It’s important to use pretty neutral flavors while making stock, here’s the scraps I used: carrot peels, parsnip peels, rutabaga scraps, turnip scraps, broccoli scraps, shallot peels.
I also threw in two bay leaves, some parsley stems and black peppercorns. I filled the pot with water and just let it slowly cook over the course of the day. When I was ready to use my stock, I simply just strained my stock over the veggies. Done!
Now why didn’t I suggest vegetable stock from the store? See, a lot of vegetable stocks at the stores have tomato product in them and I didn’t want that in my soup. You can definitely feel free to scour your local grocery store and find a vegetable stock without tomato in it. But if you’re making this soup, you already have scraps from the shallots, carrots and parsnips, so why not?
As a matter of blending your soup, you can go a few different routes:
Each of these pieces of equipment have their virtues and unless you have a Vitamix at home, I’m not going to be a huge pusher of using the standing blender (if you do, though, kudos!!!). I used my Calphalon Immersion Blender as a matter of convenience because I don’t have to ladle any hot liquid into anything, I can just blend right in the pot! Super easy.
To get my super smooth soup, I just pass my blended soup through a fine strainer. This gets rid of any little bits that didn’t puree all the way. The result, a super smooth and silky soup. Now for my vegan friends, don’t feel like you can’t have this soup because of the cream I add at the end, just omit it.
I hope that all of you enjoy this delicious soup! I very much like a good bowl of butternut squash soup and think it fits fall amazingly. If you wonder why I have garnished this soup the way I did, may I suggest that you sign up for my 7 Simple Hacks to Elevate Your Dinner as I go over garnishing more in depth.
What is your favorite soup to make for fall?
Happy eating everyone!
- 2 each medium butternut squash peeled, seeded, diced
- 2 each carrots peeled and chopped
- 2 each parsnips peeled and chopped
- 2 quarts vegetable stock
- To taste salt and pepper
- 1 pint cream
- 1/3 cup honey
Sauté carrots, parsnips, and shallots in olive oil, seasoned with olive oil for about 5 minutes.
Add butternut squash and sauté for about 5 minutes.
Add vegetable stock to the pot and cook until all vegetables are tender, about 30 minutes.
Blend soup and pass through a strainer to get a super smooth soup.
Season soup with salt and pepper, honey and finish with cream.