Butternut squash soup. It’s so great in the winter, warm and filling. Exactly what I wanted after a week of freezing cold weather here in the city. I also was excited to try out my new immersion blender that I got for Christmas, so this was perfect. I had a turnip and some apples on hand, so I added those for some extra flavor. This soup was delicious! And incredibly fast and easy for a homemade soup…
(adapted from Smitten Kitchen- serves about 8)
1 large butternut squash, peeled and cubed
1 large turnip, peeled and cubed
2 apples, peeled and cubed
1 large onion, chopped
2 large garlic cloves, minced
1 32-ounce box of vegetable broth (or chicken broth)
1/4 cup unsalted butter (1/2 a stick)
1 1/4 teaspoons fresh minced thyme
1 1/4 teaspoons fresh minced sage
1 1/2 teaspoons cumin
1/2 teaspoon ground ginger
1/8 cup cream
2 tablespoons butter
1/4 inch thick baguette bread slices (however many you’d like!)
grated Gruyere cheese
fresh minced thyme
fresh minced sage
Melt 1/4 butter in a large soup pot, add the garlic and cook for a minute followed by the onion. Cook for about 10 minutes until translucent. Add the broth, squash, turnips, apples, and fresh herbs. Bring to a boil. Reduce heat and let everything simmer for about 20 minutes, or until you are able to pierce the squash with a knife.
At this point you can either blend it in batches in the blender until smooth, then return it to the pot, or you can use an immersion blender right in the pot (just turn of the heat first). I went for the immersion blender! Once smooth, stir in the ginger, cumin, and cream.
Now for the croutons! Get your broiler going. Butter one side of the bread slices and place them on a baking sheet. Place them in the oven under the broiler until golden. Flip them over and add the cheese and fresh herbs, place back under the broiler until the cheese is melted and the edges get a little crispy. By flipping it, you are able to get both sides toasty and crunchy. Ladle some soup into the bowls, and top with the crouton. Enjoy!