A while ago, I made this other veggie soup and told you it was the best. Well...not quite, because this butternut squash soup was just...wow. I tried making butternut squash soup one Thanksgiving, 4 or 5 years ago. I loaded it with butternut squash, didn't season it enough, and it ended up tasting like bland baby food. Embarrassing! Not this time. I used the right amount of butternut squash and seasoned it jussst right. We dipped some rosemary bread in it and it was a great start to dinner.
- 1/2 medium butternut squash, cut into cubes
- 1/2 jalapeno with seeds, diced
- 1/2 medium yellow onion, diced
- 2 carrots, thickly sliced
- 1 celery stalk, sliced
- 1 tsp fresh parsley, chopped
- 1/4 tsp coriander powder
- a good dash of powdered cinnamon
- 2 cups vegetable or chicken stock
- 1/2 cup 2% milk
- Crusty bread, for dipping
- Olive oil
Heat olive oil in a dutch oven. Add chopped onions and jalapenos and cook for 2-3 minutes. Toss in the butternut squash, carrots, and celery and mix well with the onions and jalapenos. Add parsley, coriander powder, cinnamon, salt, pepper and simmer in vegetable stock for 20-25 minutes. Remove from heat and puree using an immersion blender. Add milk, mix well, and serve hot with crusty toasted bread. This soup was warm, hearty, and had sooo many flavors going. The key was to use less butternut squash and a dash of cinnamon - made a big difference from my baby food butternut squash soup. Hubbs is not usually a soup fan, and even he thought it was mmmmmm. Also, my infinite love for my red dutch oven continues to grow.