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Butternut Squash Soup

Posted: February 23rd, 2012
by CarieB

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes.

Serves/Yields: Serves 8 as a starter

Created Using: Creamy Vegetable Soup

apple cider balsamic vinegar butter more more

2 Tbs. unsalted butter

1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)

2 tsp. minced garlic

1 cup thinly sliced leeks

Kosher salt

1 tsp. garam masala

2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice

5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water

3 Tbs. apple cider

1/4 cup thick whole-milk yogurt, preferably Greek

1-1/2 tsp. balsamic vinegar

freshly ground black pepper

1/3 cup crumbled cooked pancetta

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the garlic, leeks, and celery and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the vinegar. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or vinegar as needed.

Ladle into 8 soup bowls and garnish each serving with 2 tsp. crumbled pancetta.