Soup season is definitely upon us in the northeast. Cold morning and evening temperatures but still lots of time outside during the day, are the perfect reason to serve up some soup for dinner. Soups can also be some of the best make-ahead dinner recipes because most of them can simmer for a long time with out breaking down or over cooking.
Butternut squash soup is a personal favorite of mine. It’s incredibly creamy and rich and yet it doesn’t have any of the weight of typical cream-based soups. It’s also LOADED with healthy goodness from the squash. Luckily, I don’t think the kids realize that it’s basically just pureed vegetables and stock. It is the virtual equivalent of serving them a bowl full of sautéed butternut squash. Don’t tell!
The Recipe for Butternut Squash Soup
The beautiful earthy orange / mustard color looks like fall in a bowl. This soup has classic sage and rosemary’s flavors and truly hits all the right notes at the very first taste. I’ve made this style of butternut squash soup many times and I don’t think I have ever really used a recipe in the past but this time I looked for one that gave all the right feels. And boy did Jeanine and Jack of Love & Lemons nail it. This recipe turned out to be amazing and I credit that to one ingredient that I’ve never added to my butternut squash soup recipes in the past – ginger!
The recipe for Love & Lemons Butternut Squash soup is here. I followed it exactly and it came out just as I had hoped it would. There is one thing I did do one thing differently but it’s not a real recipe change. I used my immersion blender rather than breaking out the big guns. The immersion blender is simple, quick and makes for less mess to clean up. I also always feel like I’m leaving some soup behind in the big one which I can’t stand. For more details on the immersion blender check out my post on Cuisinart’s Smart Stick.
If you give this recipe a try let me know in the comments below!