If you are looking for all the scents and flavors of fall to be in one pot, this is definitely the soup for you. As in, go to the store now, get all of the ingredients and make this soup. Your house will smell wonderful and your fall cravings will be completely satisfied.
I first was introduced to Butternut Squash soup at Panera. I love Panera and when I stopped in for a quick lunch, I was intrigued by this soup that I had never tried before. Thick, creamy and delicious-it was perfect in every way except one. It was a bit too sweet for me. I craved the creamy, flavorful soup, but wanted to recreate it with just a little less of the sweet flavor in the soup.
Simmering the fresh vegetables infused with spices like turmeric, curry and cinnamon on the stove today, I knew this soup would be a huge hit. The vegetable stock and hearty vegetables give it depth, while the pumpkin and the half and half contribute to its creaminess factor. It tastes very sophisticated, while the prep for it is anything but.
That business about browned butter cinnamon sugar croutons? I mean, come on, do we actually NEED a reason to eat what basically boils down to cinnamon sugar toast for lunch?
I didn’t think so!
Add this to your Thanksgiving menu, or enjoy as a simple lunch or dinner with a green salad.
Creamy Butternut Squash Soup
2 tbsp buttter
1 small sweet onion, diced
3 carrots, peeled and sliced thin
3 stalks of celery, sliced thin
1 Granny Smith apple, peeled and diced
1/2 tsp turmeric
1/2 tsp cinnamon
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp curry powder
1/4 tsp nutmeg
4 cups butternut squash, cubed
4 cups vegetable broth
1 1/2 cups canned pumpkin (fresh is fine too if it is roasted)
2 tbsp honey
1 1/2 cups half and half
Roasted pumpkin seeds, optional for garnish
Browned Butter Cinnamon Sugar Croutons, optional for garnish
Browned Butter Cinnamon Sugar Croutons:
1 whole grain baguette, cubed
8 tbsp butter
1/4 cup brown sugar
1 1/2 tsp cinnamon
Melt butter in a large stockpot. Add onions, carrots, celery and apple. Toss until coated in melted butter. Lightly sauté about 7 minutes, stirring gently occasionally. Add all of the spices and stir. Add the butternut squash. Pour 3 cups broth over vegetable mixture and stir once. Cover. Cook on medium heat for 10 minutes. Lift lid, stir once and add last cup of broth. Stir in pumpkin, honey and half and half. Using an immersion blender, or by placing batches of the soup in your blender, blend until smooth and creamy. Put lid back on and simmer for about 5 more minutes or until warmed through. Top with pumpkin seeds and croutons if desired.
Brown butter in a small saucepan over low heat until lightly golden and aromatic. Be careful not to burn. Place bread cubes in a large bowl. Pour butter over the bread and toss to coat. In a small bowl, combine sugar and cinnamon. Sprinkle over buttered bread and toss to coat again. Spread on a baking sheet covered with parchment paper. Bake for 10 minutes. Turn off the oven and leave in oven as it cools down for 10 more minutes.