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simple butternut squash soup recipe

Simple Butternut Squash Soup (dairy free!)

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  • Author: Teri from A Foodie Stays Fit
  • Yield: serves 2 1x

Description

This simple butternut squash soup recipe is dairy-free, but just as creamy as any cream-based soup. It comes together quickly for a weeknight dinner.


Ingredients

Scale
  • 1 large butternut squash, cut in half and seeds removed (don’t peel it!)
  • 1 small yellow onion, roughly chopped
  • 1 glove garlic, minced
  • 12 cups vegetable stock (or chicken stock)
  • dried thyme
  • salt and pepper
  • olive oil
  • Optional: 1 link Chorizo (or sausage), sliced. I used Lamb Chorizo with Sherry I had picked up at the farmer’s market. It was more than a little tasty.

Instructions

1. Preheat your oven to 400*. Place the cut squash on a baking sheet (be smarter than I was and line it with foil for easier clean up, mmmmm k?). Bake for 20-30 minutes until the squash can be pierced fairly easily with a fork. Set aside to cool.

2. Meanwhile, while the squash is cooking, walk your dog or do a quick house chore. Then, when you have about 10 minutes left of your squash baking, heat 1-2 teaspoons olive oil  in a sauté pan over medium heat. Add the onions and cook until they start to turn translucent.

3. Add the garlic to the pan with the onions and sprinkle in some thyme (go easy if it’s dried) and sauté everything for 1-2 more minutes until fragrant. Season with salt and pepper. Place the onions and garlic aside in a blender or food processor.

4. Using the same pan you cooked your onions in (reducing dishes here folks!), heat your chorizo or sausage for 5-8 minutes over medium heat until cooked through.

5. While the chorizo is cooking, scoop the squash out of the skin and place it into the blender with your onions. (You can wait until the squash is cool enough to handle, or you can get impatient like me and burn off your fingerprints. Your choice.)

6. Add 1/2 cup of stock to your blender with the onions and squash and…wait for it…blend. Gradually add more stock until the soup is thick (or thin) enough for your liking.

7. Serve in big shallow dishes because everything tastes better in big shallow dishes. Season with freshly ground pepper, toss that chorizo on top (or don’t) and serve.