I find that butternut squash is one of the most versatile squash out there. I use them in everything from soups to baked goods; they can be sweet or savory. I love their rich color and firm texture.
This vegetarian soup recipe is rich; you don’t need much more to make a complete meal. A little bread and a simple salad, and you have the perfect meatless meal.
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped roughly
- One 1 ½-pound butternut squash, peeled, seeded, and cut into cubes
- 1 pear, seeded and chopped
- 2 cloves garlic, smashed
- 1 tablespoon thyme leaves, minced
- 4 cups vegetable stock
- Kosher salt and black pepper, to taste
In a Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the butternut squash and pear, stir, and cook over low heat until caramelized, about 15 minutes. Stir occasionally to prevent sticking.
Add the garlic and the thyme, stir, and cook for 1 minute. Add the stock, increase heat to medium-high, and bring to a medium boil. Stir and cover. Reduce heat to a low simmer and cook for 45 minutes.
Remove from heat and let rest for 15 minutes. Purée in batches in a food processor. Return to the pot and gently reheat over medium-low heat for 10 minutes and serve.