The Perfect Butternut Squash Soup
Prep Time:
Cook Time:
Servings:
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
  1. 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.
  2. Add in the turmeric, coriander, and red pepper flakes. Mix the spices together and sauté until aromatic, approximately 5 minutes.
  3. 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.
  4. 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.