Our friend Reggie says it the best – “Soup is food!” Oh how right she is! And so for this soup I’m using an adaptation of her Smoky Pumpkin Soup recipe, which has long been a favorite of her family.
Butternut Squash Soup
½ stick butter
2 tablespoons olive oil
2 medium onions, diced
6 cloves garlic, minced
2 medium carrots, cut into ½ rounds
2 sweet potatoes, peeled and cut into chunks
1 butternut squash, peeled, seeds removed and cut into chunks
8-10 cups vegetable broth
1 slice oat bread, torn into pieces
2 teaspoons dried thyme
2 teaspoons crumbled, dried sage (I’m using fresh today since the garden is FULL of it)
½ cup chopped, fresh parsley
1 cup cream (or coconut milk if you want to go vegan)
salt to taste
In a large soup pot, heat butter and oil on medium heat. Add in carrots, onions, sweet potatoes and squash. Cook, stirring occasionally, until onions are translucent.
Stir in broth, garlic, bread, thyme sage and parsley. Turn to high heat. Once boiling, reduce heat back to medium and continue cooking until vegetables are fork tender. Remove from heat.
Working in small batches, transfer soup by ladle full to a blender or food processor. WARNING – Do not fill blender more than ½ full at a time. The mixture is very hot and will expand, make a huge mess and burn you if you fill the blender too full.
After each batch is fully pureed, transfer into a second pot and heat over medium low heat. Stir in cream and salt to taste. Keep warm on low heat or serve right away.
Thanks, Reggie. We LOVE this soup!