This fall staple doesn't need much to be delicious, but here we've perfected the recipe to yield the ultimate butternut squash soup.
Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test and photograph this recipe.
- 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 Cups 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
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.