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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
A fall favorite. This version takes some time saving moves to make it a weeknight dinner. Pair it with some chicken apple sausage to turn the Fall in this dish to 11. You’ll also note that this version does not have milk or cream; the corn starch and the maple syrup give it the right consistency without any additional dairy. Let’s make Butternut Squash Soup!
From: jimcooksfoodgood.com —Jimcooksfoodgood
Ingredients
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2 pounds
frozen butternut squash
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1
onion
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1/2 cup
celery
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1/2 cup
carrot
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1 quart
low sodium chicken stock
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2 tablespoons
maple syrup
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3 tablespoons
corn starch
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2 sprigs
thyme
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1 tablespoon
ancho chili powder
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3 tablespoons
butter
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Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar
Directions
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Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt.
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Defrost the butternut squash in the microwave.
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Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.
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Once simmering, blend soup using stick blender to desired consistency.
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Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.
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Remove thyme, and serve topped with optionals (highly recommend sherry vinegar and sunflower seeds).
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