Butternut Squash Soup
A NOURISHING WINTER FAVORITE THAT IS GLUTEN FREE, DAIRY FREE OPTIONAL.
I’ve traditionally hosted Christmas Eve, every year I serve this butternut squash soup. I love this soup because it’s easy to make ahead - make it the day before and reheat on the stove, adds beautiful color to your table when served, and everyone enjoys its luscious texture and rich flavor profile. Bonus: it’s incredibly simple to make.
Hosting note: I love hosting holidays and dinner parties, I also love actually visiting with our guests! For this reason, when hosting I typically serve dishes that can be assembled ahead. Choose recipes that can be made earlier in the day or the day ahead - I promise you’ll enjoy the gathering more! Ex: for Christmas Eve I serve this soup, a simple green salad (pre-wash lettuce and have the dressing pre-made), and lasagne. Everyone loves it and I am simply putting the dishes in the oven - simple!
Only in recent years have I begun cooking with butternut squash and I am now a huge fan! I have shared these pancakes (I interchange sweet potato puree and butternut squash puree in these!), and this butternut squash lasagne. Did you know butternut squash is rich in nutrients and antioxidants? It’s a versatile vegetable and I add in most everything! Roast and add cinnamon and it can go sweet, roast and add fresh herbs and it can go savory - you really can’t go wrong!
Below is my butternut squash soup recipe. The cayenne is optional - if you like a little spice it’s delicious. To make the recipe dairy free, swap out the cream for coconut cream and replace olive oil for butter. If you don’t have pancetta, bacon is excellent as well - I have made this recipe with both - both are excellent (if I am serving with lasagne, I’ll use pancetta to stick with the Italian theme).
BUTTERNUT SQUASH SOUP RECIPE
download here
serves 6 | this soup can be made a day ahead and refrigerated
3 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
2 cloves chopped garlic
1 teaspoon fresh sage (about 3 leaves - chopped)
2 to 2-1/2 pounds of butternut squash, peeled, seeded, and cut into cubes
4 cups chicken broth (vegetable broth can be used too)
1/8 teaspoon cayenne pepper - optional
4 ounces pancetta or bacon
1/3 cup cream or coconut cream
salt and pepper
In a large pot over medium heat, melt the butter and olive oil. Add the onion and saute about 5 minutes (or until golden and soft). Add the sage and the garlic, and saute for one minute. Add squash cubes and saute another 5 minutes. Now add the chicken broth (and cayenne pepper if using). Cover the pot and on low heat, simmer for about 25 minutes or until squash is soft.
As the soup is simmering, cook the pancetta or bacon in a skillet until crispy. Let cool on a paper towel and chop into pieces for topping the soup.
After the soup has simmered 25 minutes, leave everything in the pot and puree it all together. If you do not have an immersion blender, place everything in a high-powered blender. Once everything is smooth, stir in cream. Season the soup with salt and pepper.
Serve with a drizzle of olive oil, some thyme or sage leaves, and pancetta on top!