A hearty and silky butternut squash soup is often the perfect remedy for a cold and dreary day! But it can also be dressed up for a fancier event– I recently made a large pot (doubled the recipe) of the soup for a New Year’s eve potluck at a friend’s home. It was utterly delicious and we drank it out of mugs which made it festively fun!
- 2 tbs olive oil
- 1 onion chopped
- 1 butternut peeled, de-seeded, and chopped
- 1+ quart chicken stock (enough stock to cover squash)
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/16 tsp all-spice
- 1 pinch ground cloves
- 1/8-1/4 cup maple syrup (use 1/8 cup and check for desired sweetness)
- Heat olive oil on medium heat and cook onion until softened.
- Add remaining ingredients except maple syrup and bring to boil, then lower to medium/medium-low heat and simmer until butternut squash is very soft (about 1 hour).
- Remove from heat and cool soup slightly.
- Using immersion blender or regular blender, blend soup until smooth consistency.
- Add maple syrup and stir until incorporated.
- Enjoy in soup bowl or drink from mug!
You can switch up the root vegetables used in this recipe! Sometimes, I will add in some carrots and sweet potato, or change out the butternut squash for acorn squash for a slightly nuttier heartier flavor. Be creative and use what you have in the fridge!