Simple Butternut Squash Soup
Olive Oil, 1-2 tablespoons
Shallots, 2 small or one large
Sweet Vidalia Onion, one medium or half of a large onion
Garlic, one small clove, smashed
Butternut Squash, 1 ½ pounds fresh, seeds removed, peeled and cut into 1-inch cubes – Or –
buy pre-cut squash fresh from produce section of the supermarket
Cinnamon or Pumpkin Spice Blend, 1 teaspoon
Turmeric, ¼ teaspoon (optional)
Chicken or Vegetable Broth, 3-4 cups
Sweet potato, one small roasted or baked OPTIONAL (adds flavor and thicker texture)
To roast sweet potatoes: Scrub skin with vegetable brush under water. Cut potatoes in half lengthwise. Take a baking sheet and line with aluminum foil. Spray sheet lightly with cooking oil. Place potatoes flat side down. Lightly brush potatoes with olive oil and sprinkle a little salt. Place tray in oven at 475 degrees Fahrenheit and cook for about 45 minutes or until fork glides into potato easily. Potato can be prepared as you Sautee and cook squash on top of stove. Use one potato for soup and wrap and refrigerate other potatoes to serve with another meal the next day.
Maple Syrup, 1 tablespoon (optional)
Pumpkin seeds, shelled, unsalted roasted (for garnish)
Raw Sunflower seeds, shelled, unsalted (for garnish)
Sautee shallots and onions in olive oil over medium heat. Add cut squash and sauté till soft on edges. Sprinkle the cinnamon or pumpkin-spice blend (and if desired the turmeric) over the vegetables. Continue to stir until squash is tender with a fork. Boil until squash is soft. Cool soup on stove Put in blender to puree or use hand-held blender in pot.
Add 3-4 cups chicken or vegetable Broth. Add in the smashed roasted sweet potato.
Heat soup on medium heat, and with a ladle portion into soup bowls.