I’m doing a post about my butternut squash soup because it is SO FRIGGIN’ GOOD! It’s a bit of a pain in the arse to make, but it’s completely worth it. See below!
– 1 large-ish butternut squash [skin & seeds removed, cut into 1″ chunks]
– 1 sweet potato [peeled & cut into 1″ chunks]
– olive oil for dressing yer chunks
– 2t paprika
– salt & pepper to taste [I used ~2.5-3t of each]
– 2 garlic cloves – minced/pressed
– 1 small white onion – minced
– 1T butter
– 2c chicken stock [could use veggie or beef or whatever you’ve got]
– 1.5c whole milk
– ~1T garlic honey ferment (can use regular honey)
– 1/4t cinnamon
– 1/2t cayenne
– 1/4t vanilla extract
– 1/4t grated fresh nutmeg
- Preheat oven to 400 degrees F. Take your squash & sweet potato chunks, toss them in the olive oil, paprika, salt & pepper until all are coated. Line a baking sheet with tinfoil and dump chunks onto baking sheet. Bake until tender, 30-40 minutes.
- Melt butter in a large soup crock (or dutch oven, cast iron skillet, etc.) and sauté garlic & onions for a couple minutes, get them sweating. While butter is melting and vegs are sweating, purée your tender chunks of sweet potato & squash in food processor (or blender) with the stock.
- Add purée to soup crock with sweated veg’s. Stir in milk slowly. Add garlic-honey, cinnamon, cayenne, vanilla, & nutmeg. Let simmer over low heat for at least 30 minutes. Taste, season as necessary, allowing an additional 10-15min of simmering after seasoning.
- This step is optional, but my food processor is quite small and particularly sh*tty, so I remove the soup from the stove and process again for 15 seconds. Then, I run the soup through a sieve (fine strainer/food mill would work also). Then you’re done! Serve with some oyster crackers or good bread, and maybe a salad? It screams fall and tastes so yummy, promise you’ll love it. My dog loves it!