Butternut Squash Soup

Makes about 2 quarts of soup

If it’s 60 degrees outside in February, is it still soup season? I’m advocating yes and acting as if it’s still cozy time. I’m not ready to say bye to sweater weather! Simple, creamy and familiar, butternut squash soup feels like a warm hug and is the perfect thrifty, cozy dinner for a balmy day in February.

Ingredients

1 medium / large butternut squash
5 tbsp olive oil, divided
pinch red pepper flakes
2 onions, thinly sliced
1 tsp cumin
1/4 tsp cardamom
1/4 tsp mustard powder
pinch nutmeg
3 medium carrots, small dice
2 stalks celery, small dice
1 small leek, thinly sliced
1/4 cup cream

Directions

1) Halve butternut squash and scoop out seeds. Season with 2 tbsp olive oil, kosher salt, pepper, and a pinch of red pepper flakes. Roast cut side down on a lined baking sheet at 400° F for 30 to 40 minutes until softened and slightly caramelized.

2) Sauté onions in 3 tbsp olive oil. Add cumin, cardamom, mustard powder and nutmeg and cook on low heat for 1 to 2 minutes until spices are fragrant. 

2) Add carrots, celery, leeks and garlic. Cook vegetables until they get slightly caramelized on the bottom, stirring occasionally, about 15 to 20 minutes.

4) Scoop roasted squash into the pot of soup. Add 2 quarts of water and cook until combined, 30 minutes. Finish with 1/4 cup cream and cook on low for 1 minute. Serve hot garnished with a few sprigs of fresh thyme or a swirl of olive oil and fresh ground black pepper.