Today is one of those classic fall Vancouver days: gray and damp, with abundant amounts of precipitation, and we get to look forward to a whole weekends’ worth of similar conditions. I have to admit I don’t wholly hate it, at least not yet. There is something about getting cozy with knit sweaters, blankets, and chai tea lattes that warms the soul as days get shorter and increasingly soggy.
But today there was only one thing I was craving when I got home from work after driving through the rain and that was a bowl of warm, velvety butternut squash soup fresh from our fall squash harvest in the garden.
Butternut squash soup
– 1 tablespoon extra virgin olive oil
– 2 tablespoons unsalted butter
– 2 yellow onions (chopped)
– 2 cloves garlic (minced)
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric
– 1 large butternut squash cut into 1/2 inch cubes (about 6 cups)
– 4 cups vegetable broth
Heat the oil and butter in a large pot (I like using a big dutch oven). Saute the onions until softened (about five minutes). Add garlic, salt, pepper, and garam masala and cook until garlic is fragrant, about 30 seconds. Add the squash and cook for another ten minutes, stirring occasionally. Pour the broth into the pot and bring to a boil, add turmeric and lower to a simmer. Cook until the squash is very tender, about 20 minutes.
Puree the squash and liquid in a blender in batches. Pour back into pot, gently heat, season with salt, and serve with a little sprinkle of nutmeg for garnish.
Enjoy! And if the garam masala really isn’t your thing, you can replace it with a 1/4 teaspoon of nutmeg and two sprigs of fresh thyme (removing the thyme before the pureeing step). Delicious!