This butternut squash soup came to be because I always want to experiment with food. I didn’t really eat squash growing up, unless you count that phase of raw zucchini in salads my mom went through about ten years ago. That phase didn’t last very long. My sibling and I made sure of that. The convenience store at school sells butternut squash curry which I do enjoy, so I thought it was time I gave it a try in the kitchen.
Winter squashes are always interesting to deal with. If I cut some everyday, I’ll end up looking like The Rock. Except with hair. I do have to say that butternut squash is easier to deal with than spaghetti squash. I should add that this recipe is not for you if you’re looking for 5 minute prep. For another butternut squash soup, try this recipe.
Butternut Squash Soup
1 medium butternut squash
1 cup celery, chopped
1 cup carrots, chopped
1 medium onion, chopped
6 cups veggie broth
1 tbsp chili powder
A bit of oil for frying (optional)
Optional garnish: coconut milk and more chili powder
Start by peeling the squash until it becomes bright orange (you usually need to peel two layers). This can easily be done with a veggie peeler. The skin is pretty soft. Cut off both ends. Remove the seeds and the other goo inside. Slice crosswise into 1 inch slices, and chop the slices into 1 inch cubes.
Heat a bit of oil in a large soup pot over medium heat. Add the onion, celery, and carrots. Toss around every so often until the veggies become fragrant and the onion and celery are translucent, about 10 minutes. Add the other ingredients. Bring to a boil and cook until the squash is soft, about half an hour (depending on how big your pieces are). Remove from heat and use an immersion blender to puree the soup.