From Scratch: Homestyle Butternut Squash Soup

Story by Alea Wilkins + photography by Lily Whitener

Soup season has officially arrived, and nothing embodies late fall quite like butternut squash.
Hearty, golden and lightly sweet, the vegetable lays the perfect foundation for velvety broths. Savory seasonings kick it up a notch, and bright toppings — plus LOCAL Life publisher Lori Goodridge-Cribb’s secret ingredient: peanut butter — round out the flavor profile for a soup that is rich and well-bodied. Dress up with garnishes like pomegranate seeds and pistachios for an elegant first course to holiday dinner parties, or soak up the creamy goodness with some crusty bread for a comforting meal all on its own. Despite its decadence, the soup is surprisingly easy to make. Coming together in a quick 30 minutes, it simplifies the Thanksgiving menu and satisfies a peckish family in a pinch. Warm, nutty and absolutely delicious, butternut squash soup is a fall favorite for a reason.

Homestyle Butternut Squash Soup

Ingredients

1 medium to large butternut squash

1 sweet onion, chopped

6 cups chicken stock

1 tablespoon butter

1 tablespoon olive oil

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 tablespoons creamy peanut butter

1/4 cup heavy cream

Salt and pepper to taste

Toppings: Pomegranate seeds, Pistachios, Sour cream

Directions

[1] Roughly chop a peeled butternut squash into about 1/2-inch cubes. Chop onion. [2] To a large pot, add butter, olive oil, squash and onion over medium-high heat. Season with salt and pepper. Sauté for five minutes, then add chicken stock, reserving one cup to adjust consistency. Use less stock for a creamier soup and more for a lighter soup. Simmer until squash is fork-tender. [3] Use an immersion blender, or carefully transfer soup to a blender or food processor. Blend to desired consistency. [4] Once blended, stir in nutmeg, peanut butter, heavy cream, cinnamon, salt and pepper. Sprinkle with desired toppings and serve.

Lori pouring cream into soup — **Cream of the crop:** Heavy cream turns this butternut squash soup silky smooth, adding richness that makes every bite feel like fall comfort perfected.

Squash the struggle

Much like a pumpkin, squash has a tough outer skin that can be tricky to cut when raw. An easy fix is to pop it in the microwave whole a few minutes, just until the skin feels warm to the touch. When it comes time to peel, Lori swears by the Kuhn Rikon Swiss Peeler, which
you can find at Cassandra’s Kitchen Store in Bluffton.