Delicious Butternut Squash Soup

Its soup weather and you can officially start having soup for every meal.
A good soup is like a giant hug, keeps you warm and happy with a sense of gratification. Talking about soup gives me all kinds of cozy feelings like a fuzzy blanket. Like curling up in bed with a good book and a mug of hot soup while it endlessly snows outside.

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I knew only a handful soups when I started cooking. The quintessential tomato soup, a standard sweet corn chowder, a typical cream of chicken soup and few “traditional” Indo-Chinese concoctions. Over time, I sampled countless bowls of varied brews and developed a palate for seafood soup, laksa, ramen and minestrone. All thanks to a booming food industry and flourishing restaurant biz in my city.

Coming back to this soup, its easy, its delicious and filling. What more could you ask for?The flavor profile of the soup is a 100% due to the distinctive sharp taste of sage in combination with butter, onion and garlic. I ladled this silky smooth soup in bowls and garnished with cream, pepitas, fried sage, chives.

I toyed with the recipe a bit and experimented pumpkin soup by substituting the squash with pumpkin and sage with rosemary or thyme. It was decent but not as great as this one.

I’m sure this velvety soup will warm the cockles of your heart. Do leave a comment when you try it at home on a cold winter’s eve and your family thanks you for it and praises your efforts to keep their bellies full. Hehe.. You can also tag me on Facebook/Instagram when you upload stunning pictures of your yummy dishes.

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Delicious Butternut Squash Soup

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Prep time: 10 mins        |    Cooking time: 40 mins        |    Serves : 3
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Category: Soup
Cuisine: Vegetarian, Vegan, GlutenFree
Serving suggestion: With a side of toasted bread or salad
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Ingredients:

  • 2 cups Buttnernut squash, peeled and diced in chunks
  • 1 small or 1/2 yellow onion, finely chopped
  • 2 tbsp butter (vegan or regular)
  • 3 cups vegetarian broth
  • 2 cloves of garlic
  • 3-4 leaves of sage, chiffonade or chopped
  • salt & pepper
  • 1/4 cup heavy cream (optional)

Method:

  1. In a soup pot or cast iron dutch oven or any thick bottom deep sauce pan, melt butter and toss in the onions. Cook till soft and golden brown.
  2. Add sage and garlic and cook for a minute. Toss in the squash.
  3. Pour in the entire vegetable broth and season with salt and pepper. Cover, if needed, and let it cook until squash is tender for about 30 mins on medium low heat.
  4. Turn off the heat and let it cool completely. Using a high-speed blender or an immersion blender, blend the soup to a smooth consistency. Pour it back in the soup pot, add heavy cream and simmer for 5 mins.
  5. Serve ladle-fulls of steaming hot soup, topped with a drizzle of heavy cream and a side of toasted bread or salad. You may also fry sage leaves in butter till crispy and garnish with them.

Note: This soup can be easily made vegan by substituting butter with vegan butter or oil of choice. Skipping heavy cream or substitute with full fat coconut cream for healthier and vegan options.

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