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.
2 pounds, frozen butternut squash*
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
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.