I have a crush on butternut squash. Like many infatuations, this is a seasonal and somewhat one-sided relationship, I know. However, I still get giddy at the sight of the bowling pin shaped winter vegetable. Oh, the anticipation!
This is a splendid vegetable soup, and a soup really must stand out in order for me to make it. This is often because soups can be, well, a bit insipid or bland. This recipe is a true best in show. Not to mention, you can’t beat the fact that 5 ingredients yields something so darn satisfying. It’s velvety and rich and all without an iota of dairy.
BUTTERNUT SQUASH SOUP WITH AGAVE DRIZZLE
Adapted from Cooking Light
I like my butternut squash soup sweeter rather than savory so I typically garnish it with a generous drizzle of agave nectar or honey and sprinkle the top with nutmeg. You could also serve this up as recommended in the original version with chopped chives and a side of toast. Either way, this is the perfect weeknight dinner for those first chilly nights of the season.
2 tablespoons olive oil
5 cups peeled, cubed butternut squash
2 cups cubed red potatoes
2 cups chopped leek (about 3,white parts only), rinsed well
4 cups vegetable broth
3/4 -1 teaspoon salt
1/2 teaspoon fresh ground black pepper
- Saute butternut squash and potato in olive oil over medium heat 3 – 5 minutes until lightly browned and beginning to soften.
- Add leek, salt, and pepper; saute 1 -2 minutes more.
- Stir in broth and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender.
- Working in batches, puree soup in blender.
- Taste and adjust seasoning as necessary. Serve garnished with a drizzle of agave nectar and a dash of nutmeg.