A storm is brewing in San Francisco. While walking home from work in a headwind I was able to lean forward like an extra from the Smooth Criminal video. After so many days of sunshine, the rain is coming to remind us what city we live in. Luckily, I have a defense: smooth, creamy, comforting butternut squash soup.
I won’t be taking pictures of the soup I make tonight, but as this is a simple recipe with nearly infinite permutations, I have made it many times over the past year and taken pictures several of those times. I had aspirations of blogging about it, but haven’t found the time until now. Luckily, I still have the pictures.
Now, I’m not the hugest fan of blended soups (I enjoy texture), but this butternut squash soup is pretty damn amazing. It’s not my recipe, but my sister’s. It is, as you’ll see below, an easily modified recipe to adjust for taste, health, texture, and such.
Without further adieu, lots of pictures (and the recipe at the bottom!).
Butternut Squash Soup
Note that the basic principles of this recipe can made with any combination of root vegetable + fat.
- carrot and ginger soup with cream cheese
- leek and fennel soup with heavy cream
- cauliflower soup with chicken stock (yeah, chicken stock doesn’t have THAT much fat; that was for a low calorie, high fiber sipping soup which I think turned out pretty well)