This creamy soup is another favorite I got from my mom. She makes it for all of our big family gatherings and it is a hit! She always has to make extra because everyone wants seconds or leftovers to enjoy all week. Perfect soup to serve at Thanksgiving.
Butternut Squash Soup
Yields: 6 servings
- 3 tbsp butter (preferably unsalted, organic) or replace with olive oil to make soup vegan/dairy-free
- 1 sweet onion (chopped)
- 3 stalks celery (chopped)
- 2 leeks, white part only (chopped)
- 4 cloves garlic (chopped)
- 6 cups vegetable stock (or water, or a combination of both)
- 2 butternut squashes (peeled and cubed)
- 3 leaves fresh sage (chopped)
- 1 bay leaf
- Sea salt (to taste)
- Ground black pepper (to taste)
- 1/2 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 3 scallions (sliced thinly)
- Freshly grated Parmesan cheese (optional, omit to make soup vegan/dairy-free)
- In a large stock pot, melt butter over medium heat.
- Add onion, celery, leeks and garlic. Cook until soft.
- Add stock (or water) and simmer for 15 minutes.
- Add butternut squash, sage, bay leaf, sea salt, pepper, nutmeg, and cayenne pepper. Cook for 10-15 minutes or until squash is tender.
- Remove bay leaf.
- Pureé mixture until smooth using a hand blender. If you don’t have a hand blender, pour mixture into a regular blender in batches, pureé and then return mixture to the pot.
- Serve immediately and top with scallions for garnish. Pass the Parmesan separately.