My First Butternut Squash Soup
At the ripe age of 43, I’m discovering winter squashes, and I’m just giddy! I usually roast them and either stuff them, fork them, or mush mash them. But I’m on vacation with no time restraints, so I thought I’d give my new food processor a try with an assembler friendly Quick Butternut Squash Soup.
Warning: I’m an “assembler” so I didn’t measure anything! And I don’t have a good knife, so I bought a bag of pre-cut squash 😉 This recipe would even work on an exhausted, time crunched week night. The whole thing took 30 minutes – from start to finish – and 20 of those minutes required no oversight while the squash cooked (translation: it only required 10 minutes of my time).
Quick Butternut Squash Soup
- Olive oil
- Chopped onions
- Can garbanzo beans (Get the low sodium version & add some more protein & fiber)
- Allspice
- Red pepper flakes
- Salt
- Big bag of cut up butternut squash
- Vegetable broth (low sodium)
- Greek yogurt
- Half and half (I always have this handy)
Saute onions and garbanzos in olive oil until the onions are cooked a bit. Sprinkle on some allspice (I was cautious with this one, so I only did a couple of sprinkles), red pepper flakes (I was cautious with this too – just a couple of pinches), and a couple of sprinkles of salt. Add butternut squash & broth (I like a thick soup, so I went easy on the broth – I had enough liquid to cook the squash, but it was not submerged). Bring concoction to a slow boil for about 20 minutes (or until the squash is tender). Let it cool a bit and add a couple of generous spoonfuls of greek yogurt (I’ve been adding greek yogurt to everything – it’s one of my new fave ingredients). Using a food processor (yes, my new toy!), puree the mixture adding a bit of half-and-half for the desired taste and consistency. (I’m a faithful coffee drinker, so I always have this handy.) If you don’t have a food processor, I saw a video where they used one of those hand held shake mixers.
The result is a bit spicy & sweet with a bit of tang. I’m hoping I can recreate it someday, because it was perfect!
But until then, I have to find some arborio rice so I can give the risotto a try (see below).
Helpful Resources & More Butternut Squash Goodness
The Heart & Humor of Being Human 
I just made a Roasted Butternut Squash soup, post coming soon. I love this vegetable… so creamy & delicious. And so many great ways to use it.
Cara
primroseandpaleo.wordpress.com
Thanks Cara – please share it! I think this stuff is just amazing – I can’t believe I’ve lived all this time without ever making it at home.
K
Oh, you are definitely not a “warmer” like me and I’m not sure you can even call yourself an “assembler” anymore. Watch out or we will start calling you a cook. The squash looks great. I think I’ll go warm myself some leftovers! 🙂
Oh now – don’t be drastic – I’m definitely an assembler. If the onions could have come cut already, I wouldn’t have even used a knife 😉
Yes – I LOVE leftovers – I really only “assemble” 2 days a week.
Shoo wee- I love butternut. Your soup looks beautiful. You must include loads of black pepper too though. Butternut is a vegatable that if you buy uncut- will literally last months in your pantry. So you can buy big bags. (So you will need to get some good knives!)
Here in South Africa, we include salads at every occasion. I have started roasting diced butternut in olive oil, salt and pepper…..left it to cool, and then tossed it into a green salad with feta, and balsamic vinegar.
Delicious!!!
Enjoy the left overs!
x
Oh my – the knife thing is tricky! I’ve tried to cut it into pretty cubes – uh, well….. it always becomes mash cuz I’m just not very good at cutting LOL. I wouldn’t have thought of putting it in a salad – but with feta & balsamic? You’re speaking my language!
loooks really delicious, thank u:))
Hmm, I’m not a squash fan. I will eat spaghetti squash in a recipe. And I like it with brown sugar on it which makes my husband cringe. Maybe I’d like butternut this way too – I seem to remember my mom serving it when I was growing up.
I didn’t know I was a squash fan – it was a new discovery. I think the big plus is that it’s so dang easy! I usually mash it with butter & maple syrup – mmmmmm! It’s been cold and wet here, so the soup just seemed so soul medicinish….
I totally HEART butternut squash soup! I have never tried garbanzo beans but that’s a cool idea. I’ve added caramelized onions (YUM) and also roasted apples. It’s one of our family favorites.
Caramelized onions = BLISS! Ooooh – I love apples in stuff too! Sooooooo lovely 😀 Seriously, the beans made it thicker and proteinier and didn’t affect the taste at all – I’m now a sneaky garbanzo lover 😀
btw- I just posted my Roasted Butternut Squash soup recipe! Thought I’d pass it along 🙂
Cara
http://primroseandpaleo.wordpress.com
This looks GREAT! I’ve been looking for new ways to use Butternut squash becuase I’m usually just a masher too 🙂 Thank you for sharing!
they’re almost impossiple to cut- packed with nutrients, i guess. i’d recommend roasting it whole!
Cara
http://primroseandpaleo.wordpress.com
Here’s a stupid question Kris – did you ‘assemble’ in the skillet after the saute part or did you move the whole operation into a regular pan?
I’ve been wanting to try butternut squash soup, and this looks so simple that even I can do it. 🙂 Thanks Kris.