This soup is creamy and delicious. Pair it with some crusty bread or sauteed greens and you have yourself a good time.
I use the word “squash” loosely here even though I’ve only made this with butternut squash because you could easily replace the butternut with acorn, or do half and half. Squash is squash with this one, folks.
Even though the weather is warming up, I’m also fairly certain that this soup would be yummy chilled, let me know if you try it that way.
Simple Squash Soup
3 garlic cloves, chopped
1/4 cup onion, chopped
2 squash, peeled and cut into 1 inch cubes
4 cups stock/broth
thyme, salt and pepper to taste
1 cup water
1/2 cup whole milk/cream
Melt a pat of butter in medium pot, add garlic and onion. Saute until fragrant and beginning to brown, stirring to keep from burning.
Add stock and squash. Cover and turn heat to medium high. Bring to a boil until squash is soft, should take about 10 minutes. If you don’t have an immersion blender, you can mash by hand (using a masher) or add to blender/food processor. Process until smooth.
Add thyme, S&P for flavor. Add water and milk at this time. Heat through.
Tip: While the squash is boiling, rinse seeds and “guts” under cold water to separate. Roast the seeds over low medium heat in butter. Garnish soup or eat by the handful.