Creamy Butternut Squash Soup
I know, I know. It's almost the end of July, but I couldn't help myself when it came to a few of my favorite fall signature recipes.🍁🍂 So when my husband asked what was for dinner yesterday, I whipped out this old fall favorite, creamy butternut squash soup. This is one of his absolute favorites and he's a meat and potatoes kind of guy, so that's saying something, right?
I debated on adding this to my online recipe repertoire as this is one of my most coveted recipes. It's been given out to few and far between including taking my own mother at least a full year to even get the basics of what it's made out of, but I decided 'What the heck!' It has an amazing combination of spices and ingredients, including notes of cloves, sage, nutmeg and cinnamon. It'll make a great addition to any fall family meal!
- I recommend using chicken bouillon paste (Link to the paste I used) to make the four cups of chicken broth opposed to store bought chicken broth liquid. The flavor is noticeably better.
- Macintosh is my favorite apple to use with this recipe. It's a great balance between sweet and sour, bringing a crisp note to this dish.
- 1 and 1/2 tablespoons salted butter
- 2 large carrots chopped
- 1 large butternut squash, peeled and cut into 1 inch cubes
- 1 medium sweet onion diced
- 1 red bell pepper chopped
- 3 cloves garlic, grated
- 2 teaspoons fresh ginger, grated
- 1 apple cored and chopped
- 4 cups chicken broth
- 1/2 teaspoon garlic salt
- 1 teaspoon sage
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon dried thyme
- 4 oz. goat cheese
- 1/4 cup sour cream
- pepper to taste
- shredded parmesan cheese (optional)
1) Melt butter in a large sauce pan over medium/high heat. Add chopped onions, garlic, and ginger. Sautee until onions are translucent and garlic is fragrant.
2) Next add your chopped squash, carrots, apple and red pepper to the pan. Cook for 8 minutes on medium/high heat. Add garlic salt and stir frequently.
3) Pour your 4 cups chicken broth over vegetables and add your sage, cinnamon, cloves, thyme and pepper to taste. Bring to boil, cover and simmer over medium heat for 25 minutes or until vegetables are soft when pierced.
4) Using an immersion blender, puree the vegetable mixture until smooth.
5) Add goat cheese and sour cream to your pureed mixture and blend once more until both are well mixed in.
6) Top with salt, pepper and parmesan cheese to taste, serve.