Butternut Squash Soup

If you’re anything like me, you buy specific ingredients for a recipe, use some of those ingredients, and end up throwing away the rest. It happens to me most often with fresh vegetables and fruit, especially since I’m only cooking for two. Unless I use the ingredients for a completely different recipe, we get sick of the same taste and don’t finish the leftovers, let alone the rest of the unused ingredients. I hate being wasteful, so lately I’ve been trying my best to use up all of our fresh ingredients.

That proved to be especially hard after making my Butternut Squash Mac & Cheese last week…a butternut squash is a large vegetable fruit (weird, huh?)…and one that I don’t often cook with. So I turned to my no-fail kitchen tool: the blender. Realistically, you can throw just about anything into a blender and as long as the flavors go well together, it can’t turn out half bad. Well that’s exactly what I did, and you know what? Not too shabby. And don’t worry, I added bacon to it because let’s be honest, bacon makes any dish worth eating.

Butternut Squash Soup

  • 1/2 butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 1 14.5 ounce can vegetable broth
  • Kosher salt and freshly ground black pepper
  • Cumin
  • Cayenne pepper
  • Nutmeg
  • 8 slices of bacon
  • Monterey Jack shredded cheese
  • Corn bread, optional (but highly recommended!)
  1. In a medium-size saucepan, cook butternut squash in vegetable broth over medium-high heat until broth begins to boil. Reduce heat and let simmer until squash is tender, about 15-20 minutes. (You can also roast squash in oven, but it takes a bit longer!)
  2. Meanwhile, cook bacon in a skillet until crisp; pat dry on paper towels. Set aside.
  3. Transfer squash mixture to a blender; stir in salt, pepper, and spices. Cover and blend until smooth. Return pureed mixture to saucepan. Season to taste with additional salt and pepper. Spoon into bowls, top with bacon, cheese, and serve with corn bread, if desired.

NOTE: The soup can turn out a bit runny if you use too much vegetable broth. If you have a smaller squash, opt for a bit less veggie broth.

Pureed soup!

Toppings galore.



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