Butternut squash soup is velvety, tasty, nutritionally loaded – and surprisingly simple to make.

There are many varieties of squash, but nothing rivals the queenly butternut squash in this soup because of its smooth, creamy texture.

Sauted onion creates a savory base, and a touch of spice lends interest to the otherwise sweet and pleasing flavor of butternut squash.  While this soup has a fabulously creamy mouth feel, it is surprisingly low in fat.  I like the flavor of butter to saute the onion in this dish, but oil works just as well.  This soup takes well to a number of garnishes, including crisp fried sage leaves, toasted buttery crumbs, or a dollop of creme fraiche.  Enjoy!

Butternut Squash Soup

1 large butternut squash
1 yellow onion, diced
2 – 3 TB butter or oil
sea salt
dash of ground cayenne pepper or hot curry powder* (optional)

Peel the butternut squash, taking care to get past the thin pale layer that lay just beneath the skin.  Split the squash, remove the seeds from the hollow cavity, and cut the squash roughly into 2″ chunks.

Heat a large soup pan on medium heat.  Add the butter or oil to the pan and saute the onion until translucent.  If you are going to add a bit of spice, add it to the cooking onions and give give it a quick stir just before you add the squash.  Add the butternut squash chunks and then add water to not quite cover the squash.  Here’s a photo of my pan just after adding the water:

Add 1 tsp. salt, then cover and simmer until the squash is very tender, about 20 – 25 minutes.  Using an immersion blender or regular blender, puree the soup until smooth.  Check for seasoning, adding more salt if needed.  If the soup is too thick, add a bit of water until it gets to the consistency you prefer.

*Spice note:  I used a Penzey’s Berebere mix in my soup.  It’s quite hot, but also has a great warmth to its scent.