Butternut squash soup
A warm, creamy appetizer thick with the flavors of acorn and butternut squash and a hint of cardamom.
Looking for the perfect soup to serve with a crusty, whole grain bread on a chilly winter evening? You’ve found it. This soup has a faint reminiscence of India from the cardamom, and has added flavor depth from the two squash varieties.
As long as you’re going to the trouble of preparing this recipe, do yourself a favor and double up. It’ll freeze well, but chances are you won’t have a chance to freeze any before it gets eaten!
- 1 large onion, diced
- 1 tablespoon oil
- 1 medium butternut squash, cubed
- 2 acorn squash
- 1-2 tablespoon chicken consomme
- 1/2-1 teaspoon cardamom
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Cut acorn squash in half, scoop out seeds, and place face down on pan. Add 1/3 cup water. Bake for 30-45 minutes, or until squash is soft. Remove from oven and set aside.
The delicious butternut squash. (Photo: Diana Taliun/Shutterstock)
While acorn squash is cooking, sauté onions in oil in a large pot until golden. Add cubed squash, consommé and water to cover. Simmer on medium heat.
Scoop acorn squash out of their skins and add to pot. Use an immersion blender to blend until smooth. Add cardamom, taste, and add more seasoning if needed.