Butternut Squash Soup | Erica Robbin
This is probably one of the easiest soups to make and it can be prepared with any type of vegetable in season or whatever you have on hand.
- 1 large butternut squash, chopped into large chunks
- Any vegetables such as carrots, fresh pumpkin, or celery, in any amount you like, sliced
- 1 onion, any variety, sliced
- 1 tomato, any variety, sliced
- 2-4 cloves garlic
- 1/2 cup dry white wine
- Drizzle of olive oil
- 4-6 cups water, vegetable, or chicken broth
- 1 teaspoon sea salt (may need less salt if you added celery)
- 1 teaspoon black pepper
- 1/2 teaspoon fresh grated nutmeg
- 1/4 cup heavy whipping cream (optional)
BUTTERNUT SQUASH SOUP:
- Place squash, vegetables, onion, tomato, garlic, wine, and olive oil in baking dish, cover.
- Bake 20-30 at 375 degrees (191 C) for 20-35 min or until tender and can peel skin off of squash and/or pumpkin.
- Let vegetables cool, then peel off skin.
- Blend vegetables in blender or food processor, may need to blend with water, place in pot over low heat.
- Add remaining liquid until desired texture.
- Add salt, pepper, and nutmeg.
- Garnish with cream and sprinkle of nutmeg.
Happy National Herbs and Spices Day! I love nutmeg, it’s one of my favorite spices and I also love butternut squash. You can also add/omit any ingredients to make it to your own preferences. To make it even easier I like to use an oven to stove to table baking dish such as an enameled cast-iron pot.
I hope you enjoy this recipe! Let me know if you try this and any other vegetables you may have added in the comments below. The combinations are endless.