I think more than Pumpkin Spice the true herald of fall is the re-emergence of squash soups. The most coveted of course being the time honoured butternut squash soup. It’s a personal favourite and you sprinkle a little goat cheese on top and man oh man, it’s heaven. Here’s my recipe for a creamy treat that could replace turkey any day.
1 medium butternut squash, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
5 cloves of garlic roasted
2 teaspoons grated fresh ginger
3/4 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
4 cups chicken stock
3/4 cup half & half cream
Fresh thyme sprigs and crumbled goat cheese as garnish
- In a large pot heat olive oil & add onion, ginger, salt and pepper, and thyme, and sauté until the onion is soft and transparent.
- Add the cubed butternut squash and roasted garlic to the onion mixture.
- Add the vegetable stock and stir to combine, the liquid should not cover your cubed squash but be about a ½ inch below. Cover the pot and bring to a boil over medium-high heat.
- Once boiling reduce the heat and simmer for about 20 minutes or until the butternut squash is very tender.
- Remove the soup from the heat and add the half & half
- Puree with either a immersion blender or in small batches in a typical blender.
- Serve while still hot, sprinkling with goat cheese and topping with a sprig of fresh thyme.