Today, I had a mixture of roasted acorn and butternut squash to use up. I saved a handful of the butternut squash that I bought for this fantastic pasta recipe I made yesterday--I will share this recipe later (it was fantastic!).
I only had one cup's worth of squash, so it was just enough for one serving. Obviously, you can double/triple/quadruple to fit your needs.
Creamy Winter Squash Soup for One
Adapted from SimplyCooking's blueprint for creamy, pureed soups.
- 1/4 tsp. minced garlic
- 1 and 1/4 cup vegetable stock
- 1 cup of acorn and/or butternut squash, diced and roasted
- cayenne pepper (optional)
1. Heat 1 tbsp. (I used a little less) of olive oil in a medium-size saucepan.
2. Add 1/4 tsp. minced garlic (or about 1/2 a clove). I am not a huge garlic fan. If you are, consider doubling this.
3. After a minute or so, add 1 and 1/4 cup of vegetable stock/broth. You can alter this amount depending on how thick/thin you like your soups.
4. When it begins to simmer, add 1 cup of roasted, diced squash (mine was 3/4 butternut and 1/4 acorn. I recommend butternut because it has a silkier consistency). Reduce heat to medium and cook until the squash is tender or warmed through.
5. Use an immersion blender (or transfer contents to a blender or food processor) and puree away!
6. Stir in a pinch of sea salt, and if you'd like a kick of heat, cayenne pepper. Remember: start small and keep adding until it suits your palette. You can always add more!