Butternut Squash Soup
Tantalize your tastebuds with this delicious squash soup. You will find it has beautiful depth of flavour with the combination of earthy savoury sage, spicy garlic, chili flakes, white wine and brandy. It can be made dairy free or enriched with milk or cream. And, it is fantastic topped with blue cheese or croutons. Enjoy this soup all winter long by freezing your garden cubed peeled squash or make the soup and freeze it!
Equipment
- 1 8-litre stainless steel pot
Ingredients
First sauté:
- 2 tbsp olive oil
- 2 tbsp butter If you are making this soup dairy free you can leave the butter out.
- 1 large onion about one cup, diced
- 1 tbsp garlic minced
- 2 tsp sage minced. If you don't have fresh you can use dry but use only 1 teaspoon.
- â…› tsp cinnamon
- ½ tsp red pepper flakes
Next add:
- ¼ cup brandy
Next add:
- 8 cups butternut squash peeled and seeded and cut into 1 inch cubes. I freeze bags of this quantity of squash to use in the winter
- 4 cups chicken broth I like to use my home-made turkey broth made from my thanksgiving turkey bones
- 1 cup white wine I use either pinot grigio or sauvignon blanc
- salt and pepper to taste
- optional: ¼ cup of heavy cream or milk
- optional: croutons
- optional: blue cheese crumbled
Instructions
- Sauté the onion, garlic, sage, pepper flakes and cinnamon in oil and butter for about 7 minutes. Stir constantly so that the garlic does not burn.
- Stir in the brandy and cook for one minute.
- Add the squash, wine and broth and simmer partially covered for 20 minutes.
- Transfer to a blender and puree in batches until all blended.
- If using, add milk or cream and heat until just heated through. Season with salt and pepper to taste.
- If desired, serve with croutons and/or blue cheese.
Nutrition
Serving: 1-serving without optional ingredientsCalories: 253kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 10mgSodium: 91mgPotassium: 870mgFiber: 4gSugar: 6gVitamin A: 20009IUVitamin C: 41mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!