Butternut Squash Soup
by Mollie Doyle
- 1 butternut squash, cut into large cubes
- 1-1/2 Tbsp. olive oil
- 1-2 Tbsp. butter
- 1 bay leaf
- 1 sweet onion, diced
- handful of fresh thyme
- 6 cups homemade vegetable stock, water and/or water with a bit of better than Bouillon vegetable base (but not much)
- 1 small glug of maple syrup
- 1 Tbsp. cumin
- 1 tsp. ginger (optional)
- 1/2 cup unsweetened coconut milk (optional)
- salt and pepper to taste
Pour olive oil and butter into a large pot. Worry the onion around in the butter and olive oil for a few minutes. Add the diced squash. Pour about 6 cups of vegetable stock or water into the pot until the squash is covered—maybe a few pieces are poking out (depending upon size of squash, you may need more or less stock.) If I am not using homemade vegetable stock (because I’ve forgotten to defrost it or because I simply don’t have it), I will generally add 1 tablespoon or maybe a bit less of the Better than Bouillon vegetable base to one cup of boiling water as one of my 6 cups, but you don’t need to. Throw in the bay leaf and clutch of thyme and bring the whole thing to a boil. Then let the squash simmer until it is tender—a fork or knife can easily slide through. About 20 minutes.
Once the squash is cooked, take the whole pot off the heat and remove 2 cups of the broth and fish the thyme sprigs and the bay leaf from the pot. Set them aside. Use an immersion blender to puree the remaining broth and squash.
Now it is time to assess. Do you like thick soup? Thin? I prefer thick. So I’ll often only add one of the two cups back into the soup (or I will add the unsweetened coconut milk for a richer flavor). Next add the spices. Cumin, a bit of ginger. Taste. It probably needs some salt and pepper. So do that. Then serve! This is great with crunchy bread and a simple green salad.
Yield: 4 servings