Butternut Squash Soup
This soup would have been great in the fall, but tasted just as good in the spring!
The first step is cutting and baking the butternut squash, so they’re nice and soft and easy to mash, like potatoes.
Then leeks, onion and sage are cooked in butter over the stove for a few minutes, followed by the addition of ginger, nutmeg, broth, and the mashed squash. The whole thing simmers for about 10 minutes before it starts getting blended in batches and mixed with sour cream and chives (and bourbon, if you’re using…we didn’t have any, and I wasn’t about to buy a whole bottle for just 1 tbsp.).
The great thing about this particular soup is you can store it for several days in the fridge, and then just re-heat over the stove when you’re ready to eat!
I actually thought this was a little bit bland compared to other butternut squash soups I’ve had. This was the first time my husband has ever had butternut squash soup, though, so he thought it was fantastic!
Nothing too complicated about this one, but it’s not overly simple either. It does require quite a few steps and plenty of time to prepare.
You’ll need butternut squash, butter, leek, carrot, fresh sage, ground ginger, ground nutmeg, chicken broth, sour cream, and chives. Bourbon is optional, but might improve the flavor.