January 23, 2011

Bloggin', da Bears, and Butternut Squash Soup

It's definitely a lazy Sunday (that link still makes me laugh after all these years) and I'm just sitting around with the Bears game on and a bowl of butternut squash soup in my belly. This is my favorite soup and quite possibly the easiest one to make too.

I found this recipe in a Health magazine about a hundred years ago. It wasn't even really a recipe, rather just a little blurb about eating vegetables in season and a sentence or two on how to prepare them. It sounded good and looked simple enough, so I figured I'd give it a go.

Turns out this soup is magical. Seriously. Everyone I've ever served it to asks for the recipe and everyone they serve it to then asks them for the recipe. It's just that good! Not only is it delicious, but it's also super healthy and perfect for a cold winter day.

Butternut Squash Soup
Ingredients

1 medium butternut squash
1 small yellow onion, diced
4 cups gluten free vegetable or chicken broth (Pacific Naturals is my favorite)
2 tablespoons olive/canola/walnut oil

Directions

1. Peel the butternut squash, discard the seedy center, and cube into small (about 1-inch) pieces. Note: The easiest way to do this is to poke with a fork and stick in the microwave for a few minutes to soften the skin. Chop off the stem, then cut into two pieces - the long narrow section and then the round bottom. It will be easier to peel this way. More tips on how to handle your squash can be found here.

2. Heat a large pot over medium. When hot, add 2 tbsp oil and then add the onions. Cook for about 5 minutes or until they are a nice golden brown.

3. Add butternut squash cubes to the pot and immediately cover with broth. Bring to a boil and then simmer until the squash cubes are soft and can break apart when poked.

4. If you have an immersion blender, go ahead and blend it up. If not, ladle it into a regular ol' blender and blend until smooth. Enjoy!

I enjoy this soup by itself, but it's also delicious topped with crushed walnuts.

5 comments:

Angie Halten said...

Your right! Most people don't realize just how tasty this soup can be. I like your suggestion of using walnut oil. I'll give that a try.
Thanks for sharing!

Angie Halten.

Becci said...

I just wanted you to know that I LOVE your blog. I was diagnosed with celiac a year and a half ago and am on the lookout for new stuff all the time. I live in Wheaton so all this Chicago info is awesome. BC (before celiac) I was a prolific cook and feeder of people. Recently I catered 2 gluten free dinners for other families to high praise so that was exciting. I have spent hours going back over your old posts... Keep up the great work!!

Betsy said...

Aww..Becci! Thanks so much! That means so much to me! :)

-Betsy

Betsy said...

Angie! I've actually never even tried walnut oil, but as I was writing the post, I thought it would be marvelous! Let me know how it turns out! :)

Anonymous said...

I've had really yummy butternut squash soups in restaurants and I've always wanted to find a good recipe I can try at home. But I never got around to looking for a recipe. So least to say, I'm very glad that I stumbled upon your butternut squash recipe!

There is another soup site I like that has a section dedicated to gluten-free recipes. Perhaps some folks here would find it resourceful too?