Butternut Squash Cream Soup
Graphic by Angelie Zaslavsky
This soup is always in our rotation. We never tire of it. Thick and silky, it’s forever a favorite.
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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.
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Recipe reprinted with permission from “Our Table: Time-Tested Recipes; Memorable Meals” by Renee Muller.
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