The Perfect Butternut Squash Soup

Name: The Perfect Butternut Squash Soup
Ingredients: 1/4 cup olive oil; 2 onions, chopped; 1 tablespoon chopped garlic; 1 teaspoon turmeric; 1 teaspoon coriander; 1/2 teaspoon red pepper flakes; 8 cup vegetable stock; one 5-pound whole butternut squash, peeled, seeded, and cut into six pieces; 1 medium potato, peeled and chopped; 1/2 cup heavy cream; salt and pepper, to taste

Cheryl Lock|Oct. 24, 2012 1:26 pm EST

3 (82 ratings)

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This fall staple doesn't need much to be delicious, but here we've perfected the recipe to yield the ultimate butternut squash soup. Click here to see 6 New Ways to Dress Up Your Butternut Squash Soup

Servings

13

Ingredients

1/4 cup olive oil
2 onions, chopped
1 tablespoon chopped garlic
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper flakes
8 cup vegetable stock
one 5-pound whole butternut squash, peeled, seeded, and cut into six pieces
1 medium potato, peeled and chopped
1/2 cup heavy cream
salt and pepper, to taste

Directions

Coat the bottom of a large pot with a generous amount of olive oil, heat on medium low to low for a couple of seconds, and add in the onions and garlic. Sauté until onions are soft and translucent, approximately 5-10 minutes.
Add in the turmeric, coriander, and red pepper flakes. Mix the spices together and sauté until aromatic, approximately 5 minutes.
Add the potato and squash to the pot. Pour in stock to cover all ingredients. Bring to a boil, reduce heat to low, and let simmer until both squash and potato are soft, for approximately 45-50 minutes.
Carefully remove the hot soup from stove and spoon into a large blender. Purée soup until smooth, and then return to the pot over medium heat. Add the heavy cream and season with salt and pepper to taste. Serve.