Remember how I said I was done with butternut squash soup? I was wrong.
It’s been cold in Boston lately (well, aside from that one weird day when it was in the 60s) and a bowl of hot soup has been very appealing. My recent dinners have gone something like this:
Vitamix + vegetable broth + whatever produce needs to get used + spices + hope for the best
It’s easy, a great way to make a dent in vegetables that are starting to look a little rough, and so satisfying. I also like that there are basically no dishes to wash, as the Vitamix all but cleans itself. I love that thing.
And so this is where more butternut squash came into play. Even after lots of squash smoothies, I still had quite a bit that needed to be put to good use. Normally, I’m a planner when it comes to cooking (this is why I love baking so much – measuring!), but lately I’ve been getting more comfortable with throwing a little of this and a little of that in, tasting as I go and learning what works (and does not work) and in what ratios. All of this is to say that I went into yet another butternut squash recipe with zero expectations and ended up with a soup that Aaron proclaimed to be “restaurant-quality” and I can’t wait to make more of…except now I have no more butternut squash. Oh, the irony.
Of course, the first time I made this, I didn’t measure anything. The second time, I took notes to share with you. That said, if you decide to make this soup, I would encourage you to taste as you go and adjust the smokiness and the spice according to your own preferences. It’s a forgiving recipe, and I think a good place to start if you’re like me and working on being more spontaneous in the kitchen. And in life, but that’s a whole other post.
- 5 cups (packed) peeled roasted butternut squash (from approximately 2, average-sized squash)
- 2½ cups vegetable broth
- ¼ cup nutritional yeast
- 1 teaspoon dijon mustard
- 1 teaspoon taco seasoning
- ¼ teaspoon liquid smoke
- ¼ teaspoon ground black pepper
- ⅛ teaspoon hot sauce
- sea salt to taste
- thinly sliced green onions for garnish
- Add all of the ingredients to a high speed blender and blend until smooth.
- Transfer the soup to a large pot and warm over low-medium heat, tasting and adjusting the seasoning as necessary. Alternatively, if you have a Vitamix, you can simply heat the soup in your blender and avoid dishes altogether.
- Pour a generous serving into your favorite bowl and enjoy!
P.S. This would be a nice (easy!) addition to your Thanksgiving spread. I’m skipping the whole “1 Million Thanksgiving Recipes!” roundup post this year because I’m personally overwhelmed enough with all of the delicious-sounding dishes I want to try, and I imagine you may be in the same boat. However, if you’re not yet in sensory-overload mode from the abundance of options, you can check out my Thanksgiving post from last year. Also, gingerbread dark chocolate and spiced pumpkin bread. Okay. That’s all I’m saying.