It’s rare that I have a true moment of brilliance in the kitchen. Most of my dishes come out pretty good or mediocre, but this butternut squash soup was just off the charts.
All last week I was looking around for a good butternut squash soup recipe, but I couldn’t find one that really sounded great, so I sort of invented my own.
I pulled my favorite parts from a couple different recipes on Allrecipes.com and then went to town.
Pepper to taste
As always, start by chopping all the veggies.
Except for the butternut squash. After an incident in college were I almost severed a finger trying to cut a butternut squash, I buy the pre-cut kind. It’s more expensive, but having all my fingers attached is worth the extra $1.
Take your chopped veggies and toss them in a frying pan with a little bit of butter for about five to 10 minutes until they start to brown around the edges.
Then transfer the veggies into a larger pot and pour in the vegetable broth until it just covers the veggies. I ended up using about a can and a half of broth.
At this point, add garlic. I buy minced garlic from a jar and used about three small scoops.
Bring everything to a boil, add some pepper to taste and then reduce the heat and let veggies simmer for about 40 minutes until they are nice and soft.
Check out my lid that definitely doesn’t go with that pot…
Once your veggies are soft, gently mash them with a fork and transfer the ingredients from the pot to a blender.
Blend on a medium-high setting until there aren’t anymore chunks of vegetable left.
Return soup to the pot, add more pepper to taste.
Then scoop some soup into a bowl and top it with a little dollop of plain Greek yogurt. The Greek yogurt is key, it makes the soup so deliciously creamy.
Honestly, this is probably the best dish I have ever made. The best part was I had a decent amount of leftovers so I’ve been enjoying it this week.
Next time I make this I will probably double the batch so I have some soup to freeze.