Recipe: Butternut Squash Soup

A fall favorite. This version takes some time saving moves to make it a weeknight dinner. Pair it with some chicken apple sausage to turn the Fall in this dish to 11. You’ll also note that this version does not have milk or cream; the corn starch and the maple syrup give it the right consistency without any additional dairy. Let’s make Butternut Squash Soup!

Shop it:

2 pounds, frozen butternut squash*

1 onion

½ cup celery**

½ cup carrot**

1 quart low sodium chicken stock

2 tablespoons maple syrup

3 tablespoons corn starch

2 sprigs fresh thyme

1 tablespoon ancho chili powder

3 tablespoons butter

Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar

Make it:

Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt.

Defrost the butternut squash in the microwave.

Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.

Once simmering, blend soup using stick blender to desired consistency.

Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.

Remove thyme. Serve with optional garnishes. 

*Yes, I realize you could buy, half, roast, peel , and cube a butternut squash, but that takes well over an hour. Take the weeknight shortcut. It’s okay.

**Since most stores only sell celery and carrots by the half ton, here’s a tip: hit up the salad bar. Fill a pint container with some celery and carrot sticks. You’ll save money, and not end up with a fridge full of leftover veggies.