In the last few years I have really enjoyed eating all sorts of squash. My favorites are butternut and acorn and while I love eating them roasted or steamed, for me in a soup is the best form. From different recipes and my own knowledge of cooking I’ve come up with my version of it which is very similar to many out there. I just find that sage and smoked paprika are really key in this recipe and definitely make the recipe from blah to fab!
It’s one of my favorite soups for the fall and winter, especially since it is so easy to make, super yummy and very nutritious.
3 cups of butternut squash
1/2 onion diced
1/2 tsp. smoked paprika, also known as Spanish or Hungarian paprika. It’s important to only use smoked paprika, regular won’t do.
1/4 tsp. sea salt
1/4 tsp. black pepper
2 tbs. olive oil
3 cloves of garlic minced
3 tbs. chopped fresh sage, plus several leaves for garnish
3 1/2 cups of vegetable broth
1-2 tbs. of creme fraiche or plain yogurt for a richer taste.
Cut up your squash into cubes, dice the onion, mince your garlic. Heat up a nice sized pot and add the olive oil, once it’s nicely heated on medium heat add the onion and garlic. Saute until the onion is translucent. Microwave for about 4 minutes your squash, half at a time then add to the onion and garlic and saute some more, about 5 minutes. Add your broth, smoked paprika, salt, black pepper and fresh sage. Bring to a boil, about 10-12 minutes. Stir and test for salt if the squash is nice and tender then it’s ready. Puree and blend well. If you’d like you can add 1-2 tbs. of creme fraiche or of plain yogurt for a richer taste.
Bon a petite!
by Nancy Orozco
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