Butternut squash is a type of winter squash, which means that it ripens later in the season. It originated in America in the 1940s when it was bred by a farmer in Stowe, Massachusetts. Though its seeds classify the squash botanically as a fruit, its savory flavor has led to it generally being treated as a vegetable. The seeds and the skin of this squash are edible, although they are typically removed for most recipes, as they are in this one. The seeds can be roasted and used as a garnish for the soup or simply enjoyed as a crunchy snack.
Recipe Servings: 6
Ingredients
- 2 Tbsp butter
- 1 medium yellow onion, chopped
- ¾ cup chopped celery
- ¾ cup chopped carrot
- 1 butternut squash (about 6–8 cups), peeled and chopped with seeds removed
- 1 tart green apple, peeled, cored, and chopped
- 3 cups of vegetable broth
- 1 cup water
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 pinch ground black pepper
- 1 Tbsp fresh chopped parsley
Directions
- Melt butter in a large skillet over a medium-high heat until foamy.
- Reduce heat to medium, and sauté onion, celery, and carrot in the butter for about 5 minutes.
- Add squash, apple, broth, and water.
- Bring to a boil. Then reduce heat, cover pan, and let the recipe simmer for about 30 minutes, or until the vegetables are tender.
- Season with nutmeg, cinnamon, cayenne pepper, salt, and ground black pepper.
- Puree the soup in a blender, one serving at a time.
- Garnish each serving with parsley and serve.
Notes
Optional:
Reserve the squash seeds and roast them with salt and other seasonings and use them as a crunchy garnish when serving.
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