Butternut Squash Soup

Last week I shared a recipe for stuffed acorn squash, and this week I’m back with another way to enjoy one of fall’s greatest contributions to the dinner table – squash – with butternut squash soup.

When I was a kid, I was pretty much convinced that there was only one soup in existence: chicken soup. Thankfully today I’ve broadened my horizons a little, and developed a strong appreciation for sitting down to a steaming bowl of soup after a cold day. Especially one as easy and flavorful as this.

Just like with the stuffed squash, most varieties of squash would work well with this soup, although probably not spaghetti squash, since – as its name suggests – it has a tendency to be stringy. I chose to puree my soup completely for a silky-smooth texture, but you could also puree half, or three-quarters, and leave some chunks of squash in for a different consistency.

This soup is also a perfect avenue for something that is a family favorite in my house: croutons!

Butternut Squash Soup – serves 4 to 6

1 ½ to 2-pound butternut squash
1 teaspoon olive oil
1 clove garlic, finely minced
½ medium onion, diced
3 cups vegetable or chicken broth
½ teaspoon oregano
salt
pepper

Peel the squash, slice it in half, and scoop out the seeds and stringy interior.

Dice the squash into 1 to 2 inch pieces.

Heat the olive oil in a large pot. Add the garlic and onion and sauté for 5 minutes.

Add the broth, diced squash and oregano.

Bring the soup to a boil, then reduce heat and cover, simmering for 20 minutes.

Remove the pot from the heat, and use an immersion blender to puree some or all of the squash. (You can also pour the soup into a food processor or blender.)

Season with salt and pepper to taste.

Email amy@jewishweek.org with any questions.