The Easiest Veg Butternut Soup Recipe You'll Ever Find
Last month when Autumn's chill became the norm here in New York City and the marketplace appeared to be taken over by pumpkins, squashes and knobby gourds, I searched the net for heart warming & healthy soup recipes to include this seasonally orange family of veggies into my family's diet. First and foremost do know that gourds are not edible. During my online search every recipe I found was super confusing plus called for too much prep and cook time.
What I did learn was that each soup recipe I read had a common thread I could follow to create my own. Through experimentation and plenty of taste testing I came up with the easiest and purest golden butternut squash recipe you'll ever find. No blender, hot oven nor peeling and straining needed. I do want to stress that I passed up on cooking with pumpkins and the seasonally gorgeous red turban squash because they take some extra muscle and patience to cook up.
One night in October I served my golden butternut squash soup over rice with a bunch of steamed broccoli on the side and my husband said "Yum, did you make this soup or store buy it?" When I told him I made it from scratch and how quick and easy it was, he smiled and said "One day I'll make it for you." This one is for you babe!
All you need is:
2 cups of organic vegetable broth
Salt and pepper to taste
A medium sized golden butternut squash
A medium sized yellow onion
2 tablespoons of canola oil
2 cups of water
The tools you need:
Nonstick frying pan
Medium sized pot and lid to hold the steamer basket
Deep pot to cook & simmer your soup
The how to:
Thickly slice your squash. Avoid the pitted middle. If some of the slices have pits, no worries and no need to pit nor peel the slices as of yet.
Place the steamer basket filled with squash slices in a medium sized pot with 2 cups of water. Bring water to a boil, cover, continue to let the water boil as you steam the squash and step aside.
Start slicing your onion and peel off it's paper like shell. Dice it up!
In a nonstick frying pan, heat 2 tablespoons of canola oil for a minute. Then add onions. Move the onions about with your spatula and cook them until they sweat. Set them aside in a small bowl.
Check on your squash. Use an oven mitt to remove the hot lid off the steamer. With a fork pierce through the squash and feel if it is cooked through. It will feel soft. If it is, then remove the basket (use your mitts) from the hot water and set it on a counter top to cool.
While the squash is cooling off for about 10 minutes, it is a good time to adjust or turn on music plus set the table.
Once you don't see steam coming from the squash and it is warm to touch, take your soup spoon and start spooning out the pits. Once your slices are clear of pits, start spooning the squashes mushy flesh into your deep pot. I like to call it my cauldron.
Add 2 cups of vegetable broth and onions. Set a low flame and let your soup simmer for about 10 minutes.
Use your slotted spoon to mash up any leftover squash chunks that haven't smoothed out with the heat.
Add salt and pepper to taste. Serve with bread or over rice with steamed broccoli on the side. Enjoy!