It’s squash season people and I say BRING IT ON. The recipe {although slightly adjusted} comes from the Simply in Season cookbook and it really needs to be high on your priority list of recipes to try this fall.
This butternut soup freezes well so you may want to double the recipe and tuck the extras away for a night when you want something homemade, but don’t feel like cooking.
This recipe… it’s a keeper. Trust me.
Ingredients
2 tablespoons unsalted butter
1 onion, chopped
1 cup carrots, chopped
1 clove garlic, minced
3 cups vegetable or chicken broth {I used chicken broth}
2 cups butternut squash, cooked
1 1/2 cups vanilla yogurt
2 tablespoons maple syrup
salt and pepper to taste
Directions
Melt butter in a large saucepan over medium heat and saute carrots and onions for five minutes. Add garlic and cook an additional 1 minute. Add broth, cover and let simmer for 10 minutes. Remove from heat and let cool for 5 minutes.
Pour broth mixture into a blender or food processor and add squash, yogurt and maple syrup. Puree until smooth. Return pureed mixture into large saucepan and cook over medium heat until hot. Season with salt and pepper. Serve with a chunk of crusty bread or toast.
~Mavis
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