Our garden grew some excellent butternut squash this summer. Squash is such a delicious vegetable that stores for several months in a cool dark place in the house. It is full of vitamins and minerals that are important for optimal health. Squash contains antioxidants that help remove free radicals from our bodies. This version of squash soup is slightly spicy, so try a warm slice of fresh bread to cut the heat if needed.
Print Recipe
Squash Soup
Equipment
- dutch oven
- Immersion blender
Ingredients
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 3 Jalapeños
- 2 Butternut squashes (medium size)
- Salt and pepper
- 5 cloves Garlic, crushed
- 2 tbsp Smoked paprika
- 1/2 tsp Cayenne pepper
- 1 tsp Cumin
- 2 sprigs Fresh rosemary
- 5 cups Chicken broth
- 1/2 cup Heavy cream
- 1 cup Pepitas
Instructions
- Peel squash, remove the seeds, and cut into cubes. Dice onions and chop jalapeños and remove seed.
- Preheat dutch oven to medium heat.
- Melt butter in the dutch oven and add onions, jalapeños, garlic and squash. Season with salt and pepper.
- Sauté the vegetables until the onions are translucent and soft.
- Stir paprika, cayenne, cumin, and rosemarey into the dutch oven.
- Pour chicken broth into the dutch oven and simmer for 45 minutes.
- Using an immersion blender, blend the soup until all the vegetables are pureed.
- Take dutch oven off the heat and stir in heavy cream.
- Serve with ¼ cup of pepitas in each bowl.
