By Dane Feldman
Photo by Dane Feldman.
Butternut squash soup has been a fall trend for several years now, but whether it’s in or out, it’s always a favorite for me. In my experience, fresh farmer’s market whole butternut squashes yield the best tasting soup, but store-bought squash suffices as well.
What you’ll need:
1 butternut squash
2 tbsp peanut oil
2 cups chicken stock
1 cup onion, chopped
1/2 cup baby carrots, sliced
1 1/2 tsp garlic, chopped
1/2 tsp cumin
1/2 tsp black pepper
Chop the butternut squash into big chunks. Microwave the squash for about 7 minutes or until tender.
Peel and cube the squash. Slice the carrots.
Heat oil in large pot over medium heat. Add onion and garlic until lightly brown. Then, stir in the carrots, cumin, and black pepper. Pour in the chicken stock and add the squash.
Cover and bring to a boil. Once it boils, let it simmer for at least 15 minutes.
After the vegetables are tender, pour everything into a food processor and pulse until smooth.
This soup should be served warm, so if need be you can pour it back into the pot after pulsing in order to heat it back up.