Butternut Squash Soup

Fall in Wisconsin is like none other: gorgeous colors, cool breeze, and FOOTBALL! (Sorry, couldn't help myself there...)

I love getting an abundance of squash in my CSA farmer's harvest this time of year. Luckily, my family will eat squash in just about every way that I use it.

I can't say which is my favorite: spaghetti, butternut, acorn, pumpkin. Oh, and how I love zucchini! I received a delicata squash this week in my delivery and have never made it before. Looking forward to that little adventure.

Today I'm sharing with you an amazingly simple recipe for butternut squash soup. It's so good on a cool, rainy day (like today); warms you from the inside out. And, it's very versatile - the sky is the limit on how you can season this soup. Traditionally, I use just nutmeg. But, lately I've added an apple (over-abundance from our trees) and even some curry seasoning. So good!!



I tend to make my soup on Sunday evenings, cleaning up after dinner when we have roasted chicken. I roast a whole chicken in an enamel coated cast iron dutch oven. So, when it comes time to saute the veggies, I use some of the leftover chicken grease and those tasty bits still in the pan for added flavor!

For the chicken stock, I only use my homemade chicken bone broth. You guessed it - I make a batch every time we have roasted chicken (usually Sundays). You cannot throw out the amazing bones of those organic, locally-pastured chickens!!!There's no comparison to this delicious goodness but, if you only have a store-bought available, it'll still be amazing.

**If you are using store-bought stock, reduce the amount of salt during the recipe and wait to season until done.

To make this vegan, use vegetable stock.

So, without further adieu, here's my recipe.

Butternut Squash Soup

This fall-inspired soup is a great way to use nourishing bone broth and get an extra serving of veggies. Excellent re-heated so be sure to make enough for leftovers!

Ingredients

1 T. olive oil (or other fat of choice)
1 medium butternut squash (about 2 lbs)
2-3 medium carrots
1-2 medium potatoes (can use sweet potatoes)
1 medium onion (I prefer sweet but just don't use red)
(Optional: 1 small apple)
1 bay leaf
1-3 tsp nutmeg
1 tsp curry powder (optional)
1 cup heavy cream (canned coconut milk for dairy free)
4 cups chicken stock (bone broth preferred)
Salt & Pepper

Directions

1. Peel and chop all of your vegetables - no worries to be real small
   If you are using an apple: peel, core and roughly chop


2. Heat the oil in a large dutch oven over medium heat


3. Add the onions and a pinch of salt; stir to combine


4. Allow to cook until translucent


5. Add rest of veggies (and apple)


6. Toss in bay leaf, a pinch of salt & some pepper


7. Add nutmeg (start with 1 tsp and gradually increase to your preference)


8. Stir occasionally over medium-low heat until they begin to soften


9. If using curry, add now


10. Depending upon the size you cut them, this could take up to 30 minutes.
    Note: Letting the veggies get a little brown adds some additional depth to the flavor!


11. Add half of the chicken stock and bring the temperature up to medium-high, stirring occasionally.


12. Once the mixture comes to a very low boil (only a few bubbles), add the rest of the stock


13. Turn temperature down to low and cover


14. Simmer until all vegetables are fork-tender


15. Using a immersion blender, carefully process the soup until smooth and creamy.
    Alternately, if you do not have an immersion blender, carefully ladle into your blender to puree in small batches. Return contents to the pan


16. If using cream, stir into soup


17. Take a taste test (careful - HOT!) and adjust seasonings accordingly.


18. Serve

Mmmmmm... Soup!