Savory Butternut Squash Soup
One of my favorite things about Fall is all the comfort food served in warm, cozy homes. My favorite comfort food - why soups of course. Even though butternut squash soup has been done over and over, here’s a fun version that can use up left over wine from a little holiday entertaining. Plus there’s not many recipes out there that will put tomato paste in butternut squash soup, but I find just that little bit adds an umami depth (not to mention a slightly brighter color) that just rounds the soup out. Another thing I love about making these soups - low dish count! A chopping board, a knife, and a pot is just about all you need, and maybe the blending tool. But very low cleanup dish count at the end. I think that makes the soup taste that much better!
Savory Butternut Squash Soup
Savory vegetables like carrots and onions sautéed in white wine, then a bouquet Garni, a little tomato paste, and chunks of butternut squash slowly simmered in veggie stock. Ummm... then blended until smooth. For a fun twist instead of adding sage on top, sickle a little Za'atar Seasoning and pita chips or jicama fries for the GF folks.
This makes the perfect lunchtime soup or on the side of a grilled chicken or turkey sandwich too.
1 med-large butternut squash, peeled and cubed into 1”pieces
2 TBS Garlic or Rosemary EVOO
1 yellow onion, roughly chopped
2 carrots, peeled and sliced into discs
1 teaspoon fine sea salt
5 sprigs of thyme
1 TBS fresh Rosemary
2 Bay leaves
1 C Dry White Wine (Chardonnay or Pinot Grigio/Gris)
1 TBS tomato paste
4 C Vegetable stock
Salt & Pepper to taste
Naan bread, warmed and sliced into wedges
Drizzle of Rosemary or Garlic EVOO
- In a something quart Dutch oven or stock pot, heat the Garlic or Rosemary EVOO for a minute or so. Add the onion, carrot, and salt. Stir frequently and cook until translucent, ~ 6-8 minutes. Add the herbs ( make sure you know how many sprigs/bay leaves you put in because you’ll want to account for them before blending the soup) and the wine. Continue simmering until the wine is almost cooked away and a little saucy juice remains. Add the tomato paste and stir until incorporated evenly. Add the butternut squash pieces and the veggie stock. Bring to a boil and then reduce heat and let simmer about 45 minutes or until squash easily breaks apart with a fork. During this time, do the few dishes that remain, and then go play with your dog, or read a book…. Really love this inactive cooking time! When time is up, take out the bay leaves and the stalks from the thyme.
- If using an emersion blender, start with a low setting and blend to break up the chunks. Gradually increase the speed of the blender until the soup is creamy smooth. If using a blender, same concept but blend in batches until smooth. Salt and pepper to taste.
- Once served, drizzle with a little Garlic or Rosemary EVOO and serve with a side of Za’atar seasoned naan bread. If your gluten free, make a batch of crispy jicama fries and sprinkle on top with a dash of Za’atar seasoning.