Butternut Squash Soup…basically Fall in a bowl!

Fall is in full swing and warm, cozy fall foods are on the menu!  Last week we had our grand re-opening for our new brick and mortar location. Along with some other small bites, we served this butternut squash soup in tiny bowls, almost like a soup shot.  To make it easier, we thinned down the sour cream with lime juice and put it in a squeeze bottle to drizzle on top of each, then finished with chopped chives and a sprinkling of our salt, of course. So many people asked for this recipe, it made sense to put it in our newsletter!

There is nothing better than taking an afternoon to cook up a batch of soup that you can eat all week long. You will want to double this recipe if you decide to do this as it serves about 4-6.  Although we love a coconut milk and curry squash soup, this time we decided to go for more of a pure fall butternut and herb flavor. There are very few ingredients and the recipe is very straight forward.  Also worth noting, it is perfectly fine to simply add the chopped squash directly to the pan to soften, but we strongly suggest you take the time to drizzle it with olive oil and roast in the oven to really develop the sweet, earthy flavor. 

We find that it's many of our salts pair beautifully with this recipe, we suggest Wild Blueberry, Rosemary or Vanilla Bean.  This hearty yet healthy soup is basically fall in a bowl. Enjoy!

Ingredients:

• 2 Tbs extra virgin olive oil

• 1 large yellow onion, chopped

• 1/2 tsp sea salt

• 1 butternut squash (approximately 3 lb) peeled, seeded and cubed

• 3 garlic cloves

• 1 tsp finely chopped fresh ginger

• 1/2 Tbs fresh rosemary, chopped

• 1 Tbs fresh sage, chopped

• 3 - 4 cups chicken or vegetable stock - might need to adjust depending on desired thickness

• Fresh ground pepper

Finish with:

• sour cream or Mexican crema

• lime

• chopped chives or parsley

• Alaska Pure Sea Salt (we use Wild Blueberry, Rosemary or Vanilla Bean)

lnstructions:

• Preheat oven to 375 degrees.

• Toss squash in olive oil. Spread evenly on sheet pan. Roast in oven until soft and beginning to caramelize without browning too much. About 10-15 minutes.

• Heat olive oil in large soup pot over medium heat. Add onion, salt, pepper. Sauté until soft. Add roasted squash. If you didn’t roast the squash ahead of time, add squash to pan and sauté until soft, about 20 minutes.

• Add garlic, sage, rosemary and ginger. Stir and cook for 2-5 minutes until fragrant.

• Slowly add 3 cups stock. Bring to boil. Cover and reduce heat to a simmer. Simmer 20 minutes. Remove from heat, cool 10 minutes.

• Pour soup into blender or food processor, working in batches if necessary until smooth. (Can also use a stick blender). If it’s too thick for your liking, add more stock and blend. Adjust seasoning if needed.

• Right before serving, finish with sour cream or crema, a squeeze of lime, chives or other herbs, and a sprinkling of Alaska Pure Sea Salt (Wild Blueberry, Rosemary or Vanilla Bean).

• Serve with good crusty bread. Enjoy!

Shop Pairing Salts 15% off now through 11/17/22!

Discount code: FallFlavor