Butternut Squash Soup and Concept Cooking

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I realized today that my beloved butternut squash soup recipe was not on the blog. I think it’s because after I learned how to make it, I never needed the recipe again. It’s so easy! And so forgiving, you can just add amounts of a few basic ingredients until you get it to your liking. I like to call it “concept cooking” rather than using a recipe. The 3 main parts are the vegetable, stock or broth, and milk of choice. Add seasonings (and apples for sweetness) and you have soup. Use this “concept” to experiment with all kinds of veggie soups like sweet potato, acorn squash, carrot, etc. But here’s a recipe if you would rather have it. This comes from my friend who used to blog at HomeCookedHealthy, but she no longer blogs, and was willing to share her recipe us.

1 med/large butternut squash  You can cook it whole in the oven or peel it and cut it up first to cook it. For me, it’s waaay easier to slit it and throw it in the oven whole, 375 for less than an hour, then scoop out the squash and throw away the skin and seeds. You can also cut it in half and bake in a shallow pan with skin side up, with a little water until soft. You can always bake it ahead of time and store it until ready to make soup. I often bake several squash and sweet potatoes at one time to prep them for cooking later. Another option is to cut it up and cook it on the stove top,  in the stock that’s in the recipe. The cooking time is less than baking it, but you have to spend a lot of time cutting the skin off and cutting the raw squash into pieces, and that is not easy. You will have to try it and figure out what works for you

2T organic or grassed butter (I always use more)

1 small/med onion, chopped

5 cups (app) chicken stock/broth (home made broth is so easy!) Or use less stock and add milk/cream along with stock. Play with this part to get it right for you. Remember “concept” not recipe! If the soup is too thick, add more stock.

1/2t nutmeg

1/4t stevia (or use apples to sweeten)

1/4t sea salt (I used more for mine)

1/4t pepper

1c milk Optional, but gives it the creaminess you may want. I have only used dairy, so I’m not sure how substitutes will work. I use organic or raw whole milk.

Optional: parm or roman cheese grated on top. Organic or grass fed, raw (unpasteurized) is best. Oh my yum! And a sprinkle of nutmeg on top looks pretty for guests!

In a large soup pot, saute onions in butter until soft. I add garlic and sage (sometimes) and s&p in mine. Add the cooked squash (or raw squash that’s been cubed). Add chopped apple if using. After squash (and apple) is soft, you can use a hand blender or put squash and onions (and apple) in a blender to puree, then return to pot. Stir in remaining ingredients and seasonings and continue heating until warm throughout. You may not need the stevia if you have apples in there.  You can also do this in a crock pot on low, after sautéing onions and pureeing all veggies. Eat or freeze in freezer safe jars. Enjoy!

Use pesticide free or organic ingredients as much as possible and reference my “good, better, best” list if you need help knowing what to use.

Encouraging Health,

Organic Eater

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