Butternut Squash Cream Soup

Butternut Squash Cream Soup Image by Daniel Lailah

By Renee Muller December 10, 2016

This soup is always in our rotation. We never tire of it. Thick and silky, it’s forever a favorite.

Makes 8 servings/4 quarts

2 tablespoons oil
4 onions, diced
3 garlic cloves, minced
2 large butternut squash, peeled and diced
1 large knob celery root, peeled and diced
3 carrots, peeled and diced
1 tablespoon salt OR Lawry’s seasoned salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 (15-ounce) can tomato sauce

1) In a large pot, heat the oil. Add onions and garlic; sauté until onions are softened. Add butternut squash, knob celery, and carrots. Add the spices. Add water just to cover. Bring soup to a simmer; cook until butternut squash is fork tender, about 1 hour.

2) Blend soup until smooth, using an immersion blender. Add tomato sauce; blend again. Taste; adjust seasoning to your liking.

3) Serve hot with Malawach Pinwheels (see below), if desired.

Note: This soup freezes well. When defrosting, re-blend using the immersion blender to restore creaminess.

Note: Ever heard of black garlic? It is the newest hip thing to use. Try it in this soup. I add 2-3 cloves to give the soup that umami depth. It makes you stop and think, What is this deliciousness I just tasted? This is totally an extra that is not needed in the recipe per se, but well worth a try. If using, add the cloves in the last 10 minutes of cooking, and then blend.

Recipe reprinted with permission from “Our Table: Time-Tested Recipes; Memorable Meals” by Renee Muller.

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