I make this soup often during the colder months. This is the perfect soup to serve as a first course, appetizer, side dish, or small evening meal on Thanksgiving Day. It’s also great served with disposable cups and spoons around your Fire Pit or Campfire, or at your Halloween or Christmas Party. It warms the body and the soul!
One amazing aspect of this soup is that it is exceptionally creamy without the addition of dairy, and naturally sweet without the addition of refined sugar. Heavy cream and brown sugar can be added in small amounts to enhance creaminess and sweetness (and I often do), but they’re not necessary to make this a delicious soup.
This is also a perfect soup to serve to your vegan or vegetarian friends. It’s a great option to serve along with a meat dish made for your carnivorous friends! I use chicken broth or chicken stock when I make this (because I believe it is the most flavorful), but vegetable broth or water can also be used.
This nutrient-dense delight is still delectable when enjoyed without toppings or additions, but there are many flavorful garnishes that can enhance this soup.
I often make homemade croutons. You can also add shredded cheese, nuts & seeds, candied nuts, crumbled bacon, candied bacon, dried cranberries, crackers, or fresh herbs. Think Autumn! Think Winter! Think Holidays!
Note: The idea for this recipe was taken from a NY Times recipe by Martha Rose Shulman.
Note: This recipe makes a very large pot of soup. It can be halved or reduced to serve less people.
-2-4 Tbsp Oil ( I used Organic EVOO)
-2 Med- Large Onions- chopped
-1/2 cup Fresh Ginger- minced
-2 Large Butternut Squash- peeled and diced
-2 Large Sweet Potatoes- peeled and diced
-2 Medium Russet or Yukon Gold Potatoes- peeled and diced
-Chicken Broth or Stock to cover 1-2 inches above vegetables in the pot. I used approx. 2.5 (32 oz) boxes of Chicken Broth. You can also use boxes of Vegetable Broth/ Stock, or water. *Chicken broth/stock imparts the most flavor.*
-Salt and Pepper to taste
Heavy Cream and Brown Sugar to taste – OPTIONAL
EASY Butternut Squash Peeling and Dicing Instructions:
(1) Poke holes all over the squash using a fork.
(2) Cut off both ends of the squash.
(3) Place in microwave for 5-10 minutes, until warm and somewhat tender. I did 10 minutes for two large butternut squash.
(6) Peel as soon as the squash is cool enough to handle, but warm enough to work with. The warmth and tenderness of the squash make it much easier to peel and dice.
(6) Cut the squash in half, remove the seeds, and dice.
Heat oil in large soup pot or Dutch Oven over medium heat. Add the onion and cook, stirring, about 5 minutes or until tender.
Add Ginger and stir until fragrant, approx. 1 minute.
Add squash, sweet potatoes, and regular potatoes.
Mix everything together in the pot.
Add broth, stock, or water until it covers the mixture with about 1-2 inches above mixture in the pot. About 2.5-3 (32 oz.) boxes of broth will do this. *The thickness of the soup can be altered (by adding more liquid) later if you think it is too thick. Therefore, it’s best to be on the conservative side when it comes to adding the liquid at first.*
Bring to a boil and then immediately turn down to low/simmer. Add Salt to taste.
Cover and simmer for 30-45 minutes or until tender.
Puree the Soup using an immersion blender. If you don’t have an immersion blender you can use a regular blender and work in batches to blend the soup.
Add pepper and more salt to taste. Adjust to your liking.
Optional ingredients: Add heavy cream and brown sugar at this point, beginning with small amounts, and adjusting from there. I used about a 1/4-1/2 cup of heavy cream and 4-5 Tbsp of Brown Sugar. Blend.
Adjust thickness to your liking. If you think the soup is too thick, add more liquid.
Blend and allow to heat through before serving, about 10 minutes.
Add croutons, shredded cheese, nuts & seeds, candied nuts, crumbled bacon, candied bacon, dried cranberries, crackers, fresh herbs, or serve with generous pieces of a fresh baguette.
I added homemade croutons to mine, and it was delicious.
Here is my recipe…
Heat Oven to 400 degrees.
Cut up a loaf (or part of a loaf) of hearty, crusty bakery bread into crouton pieces. Using stale or partially stale bread works well. I used sour dough bread, but you can use other kinds.
Put the pieces in a bowl and toss in a generous amount of EVOO or oil of your choice. Make sure pieces are coated and a little bit saturated. Add salt, pepper, onion powder, garlic powder, and Italian seasoning. Adjust seasonings according to your taste. Toss croutons in seasoning until throughly coated.
Place croutons on a baking sheet and bake in a 400 degree oven for about 10 minutes. If you find that your croutons are not crispy enough after this amount of time, you can heat a little bit longer (at 400), or you can broil them (in a few short minutes & monitored), but be VERY careful broiling as the croutons can burn faster than you can say “dammit all to hell”.
Some people like their croutons very hard and crispy. I enjoy them crispy on the outside with a slightly softer texture on the inside. “Texture-control” is the advantage of making your own croutons. Your texture preference determines your cooking time.
Now dump a handful of these on your soup and enjoy!