Recipe: Winter Butternut Squash Soup

23 September

A decadent soup is always the answer when that cold snap hits. Lately, I’ve been craving nothing more than soup at the end of a long day { accompanied by gruyere toast… you get ready for this one! }. A friend of mine recently had us over for dinner and made butternut squash soup and mentioned how it’s so easy to make, so I wanted to try it out. I found this recipe on Smitten Kitchen and loved it! I think the only adjustment I would make is to add leeks (maybe do half the amount of onion and add leeks instead). I find that leeks enhance the flavor of anything it’s mixed with. They are a magical veggie! Also, be sure to add salt and pepper early on as well so that it marinates while cooking.

Also, that toast is fantastic! Matt and I are addicted and make it all the time now with other meals. So delicious. Enjoy!


{ soup } Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash, and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

{ toast } Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on a baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.