There’s something about pureed soups filled with the flavors of fall that warms my tummy and soul. I remember the first time I had homemade butternut squash soup. It was many years ago, and I remember thinking that my stepfather was nuts for going through the extra step of pureeing. It seemed like a bit much to do.
You may think a pureed soup requires a lot of work, but it doesn’t. Trust me, after you make your first homemade butternut squash soup, you won’t turn back. After I stole a taste of my stepfather’s soup I was mad at myself for doubting it. It’s totally worth it and the extra step of pureeing will seem like no big deal once you’ve had a taste!
Triple Squash Soup
Yield – 6-8 servings
Preparation Time – 10 minutes
Cooking Time – 30 minutes
- 2 tablespoons olive oil
- 1 bunch green onions, sliced
- 1 orange, zest and juiced
- 1 small butternut squash, peeled and cubed
- 1 small acorn squash, peeled and cubed
- 1 yellow summer squash, diced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground nutmeg
- Salt and pepper, to taste
- In a Dutch oven or large saucepan, heat the olive oil and sauté the sliced green onions for one minute.
- Add the orange juice and one teaspoon orange zest.
- Add the cubed butternut, acorn squash and the diced yellow squash and toss with the orange juice.
- Pour in the broth and four cups of water along with the nutmeg.
- Bring to a rolling boil, then reduce the heat to medium and cover and cook for 20 to 25 minutes or until the squash cubes are fork tender.
- Pour into blender or food processor and puree. Return to Dutch oven and keep over low heat until ready to serve, or serve immediately after pureeing.
- Season with salt and pepper to taste and let it cool slightly before serving.
- Serve and warm up that tummy and soul!
What’s your favorite pureed soup you like to create to keep warm during the colder months?
Recipe originally posted on SCJohnson.com.