My favorite part about autumn is utilizing all of produce that this season is known for. One of my favorite vegetables is butternut squash. It is sweet, yet hearty. I love using it particularly in this soup recipe that a few family members of mine have passed down. I’ll write both the vegetarian and the vegan versions, to please both palates!
Butternut Squash Soup - The Canadian National Soup
2 T butter or canola oil
1 lg onion, chopped
2 lg garlic cloves, sliced
1 T ginger, grated
1 T mild curry paste or powder
½ t salt
½ t pepper, ground
2 T tomato paste
5 c Butternut squash, peeled and cubed
1 lg potato, peeled and cubed
4 c chicken or vegetable broth, sodium reduced
1/3 c light cream, 5, 10 or 18%
2 T lemon juice
In Dutch oven, melt butter over medium heat. Fry onion, garlic, ginger, curry paste, salt and pepper, stirring often, until onion is tender, about 5 min. Add tomato paste; cook, stirring until slightly darkened, about 1 minute. Add squash and potato; stir to coat with the curry mixture. Stir in broth, scraping bottom of pan to work up any brown bits. Bring to a boil, stirring occasionally. Cover and simmer over low heat until vegetables are very tender, about 35 min. Add cream and lemon juice; heat through until steaming. With immersion blender, puree soup. Or, let soup cool slightly and in batches, puree in blender. Let cool for 30 minutes; transfer to shallow containers. Refrigerate until cold; cover. Store in fridge for up to 3 days.
For the vegan version, choose the oil and vegetable broth options, and replace light cream with additional broth.
I love topping this soup with toasted silvered almonds, or a finely diced sweet red pepper.
I’m also going to give you the recipe for the curried version, just in case you wanted something on the wild side.
Curried Butternut Squash Soup
3 T olive oil, extra-virgin or vegetable oil
1 c onions, chopped
4 lg garlic cloves, minced
1 T curry powder
1 t ground cumin
2 ½ lbs butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 c chicken broth
3 c water
1 lb tart apples, peeled, cored, and chopped
Salt and pepper to taste
Red (cayenne) pepper to taste
In a large 8 qt pot, heat olive or vegetable oil, over medium heat. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid just to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and let cool 15 to 20 minutes. Puree mixture in a blender or food processor, in batches. Transfer back into soup pot. Season with salt and pepper to taste.
NOTE: At this point, soup may be refrigerated until ready to serve.
To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.
Makes 6 servings.