Vegetarian Butternut Squash Soup
This simple soup brings out the true character of the squash. The cream gives it a luxurious palate, but if cream isn’t your thing, it can be omitted for a more rustic texture. This serves about 4.
- 2 Tbsp butter
- 1 large onion minced
- 3 cups butternut squash, peeled, seeded and cut into ½” cubes
- 1 ½ cups potatoes, skinned and cubed
- 1 ¼ cups vegetable stock
- 1 tsp paprika
- ½ cup heavy cream
- 1 ½ Tbsp fresh chopped chives (and a little more for garnish)
- Salt and fresh ground pepper to taste
- Large saucepan
- Immersion blender or food processor
- Melt butter in saucepan and add minced onion. Cook until onions soften, about 5 minutes.
- Add squash, potatoes, vegetable stock, and paprika. Bring to a boil. Lower heat to a simmer and continue to cook for 35-40 minutes or until vegetables are soft.
- Remove pan from heat and process smooth with immersion blender or pour into food processor and process smooth.
- Return pan to medium heat and if using food processor return soup to pan.
- Add cream and slowly reheat.
- Stir in chives just before serving.
- Garnish with additional chives.
What you should know
If you have time and like a little more depth to your soup, the squash and potatoes can be roasted.