Wednesday, January 12, 2011

Butternut Squash Soup

For a long time, I've been hunting for a simple, slightly sweet butternut squash soup recipe. After hunting for a while, finding recipes with obscure ingredients and trying others that came out too savory or, even worse, too bland, I decided to create my own recipe.

I took a look at some of the common ingredients used in these recipes and picked out some of my favorites, throwing in a few of my own along the way. I came up with the recipe below and tried it out tonight.

The soup came out just the way I like butternut squash soup to taste. It was just slightly sweet, a little bit savory, warm and creamy.


Butternut Squash Soup
Yields: about 10 servings (depending on the size of your bowls)

  • 1 tsp olive oil
  • 1 large butternut squash, peeled, seeded and cut into small chunks
  • 1 large parsnip, peeled and sliced
  • 2 medium size carrots, peeled and sliced
  • 1/2 small onion, diced
  • 2 inch cube of ginger, sliced
  • 1/4 C brown sugar
  • 1 C pineapple juice
  • 4 C water
  • 1 C Sweetened MimicCreme (or sweet soy milk or real cream)
  1. First put the olive oil into a soup pot and heat. Add in the onions and saute until translucent.
  2. Add in carrots, ginger, and parsnip and saute for about 4-5 minutes
  3. Add in Butternut Squash and continue to saute until it starts to soften (about another 4-5 minutes)
  4. Pour in water, pineapple juice and brown sugar.
  5. Bring to a boil, then simmer for about 20-30 minutes, until all the vegetables are soft.
  6. Take the soup off the heat and blend with an immersion blender (aka - stick blender) until all the lumps are gone.
  7. Add in MimicCreme (does not need to be a full cup. Do it to taste.) and mix it in.
  8. Serve and enjoy! :)

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