A hot bowl of colorful, delicious butternut squash soup is the perfect way to warm up on a cold, gray day. As a bonus, it’s super-easy to make with frozen pureed squash, which saves time and eliminates the need to grapple with a whole squash or to puree the soup. This freezes well, so you might want to make a double batch to enjoy later. The perfect accompaniment for this soup are savory and satisfying paleo almond rosemary biscuits from the Multiply Delicious blog.
2 Tbsp olive oil
1/2 cup frozen or fresh chopped onion
1/2 tsp cinnamon
1/2 tsp cardamom
2 cups of vegetable broth
One 12-oz package of Bird’s Eye Cooked Winter Squash (or a package of frozen, cut-up squash or even sweet potatoes, if you don’t mind pureeing the soup before serving. A combination of the two is also delicious.)
Salt to taste
In a large saucepan, heat the olive oil over medium heat and add the chopped onion, and saute until the onion is soft.
Add the cinnamon and cardamom and cook for about 5 minutes.
Add the vegetable broth and squash or sweet potato (or a combination of the two), and bring the soup to a simmer.
Add salt to taste and puree the soup if necessary, and serve. This recipe makes 4 servings.
*If you insist on using a fresh butternut squash, there’s no need to struggle with cutting it up if you roast it first. Here’s how to do it:
- Heat your oven to 425 degrees
- poke a few holes in the squash with a sharp knife or metal skewer
- Place the squash on a baking sheet
- Bake the squash for about an hour, for an approximately 2-lb squash. It should be fairly easy to poke it with a fork when it’s ready.
- Cut it up in half lengthwise, scoop out the seeds, peel off the skin, and add it to the soup recipe.
If you don’t want to bake it first, here are detailed instructions on how to cut up a butternut squash easily and safely, from A Veggie Venture.