Butternut Squash Soup
By Staci Summers
Makes about 7 cups
This delicious soup is a fall favorite in our home. My version is inspired by my dad’s, Chef John’s, original version and another recipe I learned from the Executive Chef at the Omni Beford Springs Resort in Bedford, PA (a family favorite getaway!). I hope you’ll give this one a go. I’ve been told that it’s the best some folks have ever had. The recipe could easily be made vegan but substituting the butter with coconut oil or your favorite vegan “butter” spread.
- 2 Tbsp. olive oil
- ¼ pound butter
- 1 large butternut squash, peeled, seeded and chopped (should yield about 6 or 7 cups)
- 1 onion, diced
- 1 cup vegetable stock
- ½ cup apple cider
- ½ cup water
- ½ tsp. dried thyme
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. sea salt
- ½ tsp. freshly ground black pepper
Melt butter and olive oil in a large pot over low heat. Add the onion and cook until translucent. Add the squash and cook on low heat for about 5 minutes.
Add stock, apple cider, water, thyme, salt and pepper. Bring to a boil, cover and turn down to a simmer. Simmer until all the squash is cooked about 20 minutes.
Remove the soup from the heat and carefully ladle into a blender or food processor and whiz until smooth. Transfer back to the soup pot. Taste and adjust salt and pepper to your liking.
Serve immediately or freeze and gently reheat when you are ready.