Butternut Squash Soup: A Simple and Delicious Cold Weather Soup

Butternut Squash Soup: A Simple and Delicious Cold Weather Soup | 31Daily.com

Butternut Squash Soup, a perfect soup for the cold and brisk days of autumn and winter.




Other than the tips of maple and oak leaves beginning to tinge toward gold and russet colors and a cool breeze that catches you by surprise, nothing heralds the autumnal season quite like pumpkins… and squash… of any variety.

This is one of my favorite soups of the season. Silky smooth, slightly sweet and nutty flavored, and warming all the way to your toes. A soup I enjoy from the first turning leaf to the first bud of spring.

This soup is hearty, filling, and nutritious. In fact, butternut squash is a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E.

A simple soup for a busy afternoon or a brisk evening. It will keep up to three days in the refrigerator —  or make a double batch and freeze for later.

More 31Daily Soup Recipes →

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Butternut Squash Soup: A Simple and Delicious Cold Weather Soup

Butternut Squash Soup: A Simple and Delicious Cold Weather Soup | 31Daily.com

Butternut Squash Soup, a perfect soup for the cold and brisk days of autumn and winter.

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Ingredients

  • 1 tablespoon butter
  • 3 slices bacon, cooked and crumbled (I often use turkey bacon)
  • 1 sweet onion, coarsely chopped
  • 1 2-3 pound butternut squash, peeled, seeded and cut into 1-inch pieces
  • 3-4 sprigs fresh thyme
  • 1/4 teaspoon minced fresh ginger (or ground)
  • Coarse salt and freshly ground pepper
  • 1 (15oz) can reduced-sodium chicken stock
  • 1 3/4 cups water

Instructions

Cook bacon in a large stockpot until brown and crisp. Remove from pot and when cool, crumble and set aside. Drain and discard fat from the pot.

Melt butter in pot and cook onion until soft and golden, about 15 minutes. Add squash, thyme, ginger, 2 teaspoons salt, broth, and water. Increase heat and bring to a boil. Reduce heat, cover, and simmer until squash is tender; about 15 minutes. Discard thyme stems.

Puree soup in a blender until smooth. Season with salt and pepper if needed or to taste. Using freshly crumbled bacon, garnish the top of each bowl and soup. I love to serve this soup with crusty Italian bread and a side salad with dried cranberries and toasted walnuts.



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Butternut Squash Soup: A Simple and Delicious Cold Weather Soup | 31Daily.com

 

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.