This soup is the ultimate healthy comfort food: It’s warm and creamy but completely dairy-free. I like to make it for lunch on the weekend with grilled cheese or crostini topped with goat cheese, thyme and honey.
It's equally great for entertaining. I’ve served it as the first course for fancy 5-course dinner party with rave reviews. Butternut squash soup is one of my all-time favorite recipes that I make over and over again.
Butternut Squash Soup
- 3 lbs. Butternut squash (about 1 large)
- 1 med. onion, chopped
- 8 cloves garlic (5 if they are large), minced
- 3.5 cups vegetable or chicken broth
- 1 tsp. salt
- ¼ tsp. fresh-ground black pepper
- Optional: add Nutmeg (1/2 tsp.), cinnamon (1 tsp.) and cloves (1/4 tsp.)
- Plain yogurt or low fat sour cream for garnish (optional garnish)
- Chives or fresh thyme, minced (optional garnish)
- Preheat oven to 400˚F. Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes (until completely soft).
- Meanwhile, in a large pot sauté onion and garlic in 1/2 cup broth (if you are using nutmeg, etc., add it here).
- Scrape squash flesh from peel and add to onion mixture; add broth at same time. Bring to boil then reduce heat and simmer, with the lid on, for 20 minutes.
- Put soup into blender (1/3 at a time) and puree. Serve in bowl with dollop of plain yogurt swirled in and minced chives or thyme sprinkled on top.