Fall Recipe: Testing Out Butternut Squash Soup By Writer and Contributor Emily McGinn
Fall has just begun, and I decided to welcome the new season and the slight crispness in the air with a classic autumn recipe: butternut squash soup. Its cozy blend of flavors are a perfect way to enjoy a meal on a cool autumn evening — even if you aren’t a big fan of squash. It performs well as an appetizer, or as a main dish with a side of crispy bread.
So here’s how to make a comfy butternut squash soup at home.
This is a list of what you will need (keep in mind the amount you will need will vary based on how many people you plan to serve. I was serving four people, and this was a perfect amount):
1 medium-to-large butternut squash, peeled and cubed
1 onion, chopped
Minced garlic (to your liking - I added about 3 teaspoons)
Sage (either fresh or from a spice bottle will work)
1 box of chicken or vegetable broth
Olive oil
Salt and pepper
Heavy cream, half and half, or coconut milk (optional)
Here are the steps:
Coat the bottom of a large pot with olive oil.
Sautee the chopped onion and minced garlic in the olive oil.
Add the cubed butternut squash and sage to the mixture and cook it for about 5 minutes. The squash should start to soften.
Add the broth and bring it to a boil. Then, simmer the mixture until the squash is tender. For me, this took about 20 minutes.
Use an immersion blender (if you have one), or you can use a regular mixer or food processor, to puree the soup. The squash should already be pretty soft, so make sure you don’t overblend it!
Optional: You can add some heavy cream (or use half and half or coconut milk as substitutes) to thicken the soup. While this isn’t necessary, it will give your soup a creamy consistency as opposed to a watery one (and it will make it taste better).
Pour the soup into bowls and top with salt and pepper. (Tip: You can also eat butternut squash soup topped with your favorite croutons, which complements the soup’s flavor nicely! Eating it with a side of crunchy bread will have a similar effect.).
Overall, this meal is relatively low-effort — it took me about 30 minutes overall — and it’s a big hit in the fall season. Whether you’re hosting a get-together or just searching for a fun seasonal recipe to try, give this meal a go to get you and those around you in the mood for the season.
Bio:
Emily McGinn is a journalist based in the Los Angeles area. She enjoys reporting on and writing about a variety of topics from lifestyle to news, especially in her areas of specialty, environmental science and political science.
