Butternut Squash Soup

Soup season is officially here! And there is no better way to kick it off than with this simple, satisfying butternut squash soup. This recipe is from my aunt (thank you, Nuna), very straightforward and one of our favorites!

Berke and I were so excited when we saw a butternut squash in our grocery store the first fall we were here in Türkiye. In Turkish, it is called “tatlı kabak”, which directly translates to “sweet squash”. Kabak is an all encompassing term here: pumpkin = kabak, zucchini = kabak, butternut squash = tatlı kabak (sweet kabak), spaghetti squash = spaghetti kabak… you get the point. Last week marked the start of the kabak season here and the store was loaded!

Leeks season also starts around the same time squash comes around, so I have been switching to leeks in soup over onion lately. Leeks are ever so slightly milder in “onion” flavor than onions themselves, and I love having them around for things like soups, chicken pot pie, and my personal favorite: leek pita. If you get full leeks from base to the top, I usually use from the base to about 3-4 inches from the top—just make sure you clean them thoroughly!

Here’s how I make it:

The most annoying part of this is peeling and cubing the butternut squash. Lately I’ve been cutting it in large “discs” then slicing off the skin, that way it is less slippery when I’m handling it.

Once the squash is cubed, roast it to deepen the flavor of the butternut squash. I like to drizzle some olive oil and spices like rosemary, garlic powder, onion powder, paprika, salt and pepper on the squash for added richness.

While the squash is baking, peel and cube apples, leeks (or onion, if using), carrots and minced ginger. Add some olive oil to a Dutch oven or large pot and sauté the remaining ingredients on medium-low. Add in the butternut squash and bring to a boil, then let it simmer for about an hour (stir every 20 minutes or so).

After seasoning with salt and pepper, blend to get a beautiful smooth consistency. I love using an immersion blender with soups, I find it to be much less work than a standing blender. If using a standing blender, be careful to let it cool down before blending in batches.

If the soup is too thick for your liking, add a splash or extra broth or water.

Enjoy!

Butternut Squash Soup

Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Ingredients

• 1 large butternut squash (peeled and cut into 1-inch cubes)
  Optional: ½ teaspoon rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika

• 2 medium apples, peeled and cubed

• 2 medium leeks, cleaned and sliced (or 1 medium onion, diced, if using)

• 2 medium carrots, chopped

• 1 tablespoon fresh ginger (minced)

• 3 tablespoons olive oil, divided (1 tbsp + 2 tbsp)

• 3-4 cups chicken broth

• 1 teaspoon salt (plus more to taste)

• Pepper (to taste)

Directions

• Preheat oven:
  Preheat your oven to 375°F/190°C
• Prep and Roast the Squash:
  Cut the squash into approximately 1-inch cubes. Place on a baking sheet and mix with 1 tablespoon olive oil, ½ teaspoon salt and your optional spices. Bake at 375°F/190°C for 20 minutes.
• Sauté Aromatics:
  While the squash is baking, cube your apples, leeks (or onions), carrots and ginger. Add 2 tablespoons olive oil to a Dutch oven or large pot and sauté your cubed apples, leeks (or onion), carrots and minced ginger over medium-low heat. Sauté until soft and the squash is done roasting.
• Combine:
  Add the roasted butternut squash to the pot with the sautéed ingredients. Pour in 3 cups of chicken broth and one teaspoon of salt. Bring the mixture to a boil.
• Simmer:
  Lower the temperature to a simmer, close the lid, and allow the soup to cook for one hour. Mix every 20 minutes.
• Finish the soup:
  After an hour, try your soup and season with salt and pepper (to taste). Use an immersion blender to blend the soup directly in the pot until smooth. (If using a standing blender, be careful to let the soup cool down before blending in batches.)
  If the soup is too thick, add a little more broth (or water) until you reach your desired consistency.