I never throw away food. Just the other day my husband was making me a drink and he put too many ice cubes in my glass. When I attempted to put a couple of them back into the ice-cube tray, he looked at me like “are you serious?”, Ok, I placed them in the sink but the guilt was killing me. They were perfectly fine ice cubes gone wasted! When I made this Butternut Squash-Barley Risotto recipe and was left with half of the squash, you guessed it, I had to use it up. As I said before I’m not a huge pumpkin lover but people do change, don’t they? Well, at least they acquire a taste for new flavors. And I made my first steps toward this gourd-ish fruit thanks to my daughter (again). My only child who hated when I “improvised” and tried to introduce her to new cuisine actually tried something new herself. They don’t say “like mother-like daughter” for no reason. I love it!
Ingredients:
Serves 4
3 cups Butternut Squash, peeled, seeded and cubed
1 Onion, chopped
½ small Granny Smith Apple, peeled and diced (optional)
2 cups low-sodium Chicken Broth
½ cups Apple Cider
¼ teaspoons each ground Thyme and Nutmeg
½ teaspoon each Salt and Pepper
2 tablespoons Butter
1 Onion, chopped
½ small Granny Smith Apple, peeled and diced (optional)
2 cups low-sodium Chicken Broth
½ cups Apple Cider
¼ teaspoons each ground Thyme and Nutmeg
½ teaspoon each Salt and Pepper
2 tablespoons Butter
Directions:
In a large pot melt the butter over medium-high heat. Add the onions and cook, until softened, about 5 minutes. Add the squash and apple, if you’re using it, and sauté for 5 more minutes. Add remaining ingredients, bring to simmer cover and cook until squash is tender, about 20 minutes. Remove squash chunks with slotted spoon and puree in a blender or food processor until very smooth. Return the squash to the pot and stir until combined. Serve immediately or refrigerate for up to three days. Yummy.
This soup received a face-lift on 10/5/14. 🙂
Butternut Squash Soup
INGREDIENTS:
- 3 cups Butternut Squash peeled, seeded and cubed
- 1 Onion chopped
- ½ small Granny Smith Apple peeled and diced (optional)
- 2 cups low-sodium Chicken Broth
- ½ cups Apple Cider
- ¼ teaspoons each ground Thyme and Nutmeg
- ½ teaspoon each Salt and Pepper
- 2 tablespoons Butter
DIRECTIONS:
- In a large pot melt the butter over medium-high heat. Add the onions and cook, until softened, about 5 minutes.
- Add the squash and apple, if you’re using it, and sauté for 5 more minutes. Add remaining ingredients, bring to simmer cover and cook until squash is tender, about 20 minutes.
- Remove squash chunks with slotted spoon and puree in a blender or food processor until very smooth. Return the squash to the pot and stir until combined.
- Serve immediately or refrigerate for up to three days. Yummy.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!
Jas
publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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joan Richards
September 14, 2014 at 8:05 pmThat looks and sounds delicious. Maybe I will buy a butternut squash and try this.
allthatsjas
September 20, 2014 at 8:28 amThanks Joan. I’ll be posting another squash soup recipe soon. ‘Tis the season 🙂
Butternut Squash-Barley Risotto « All that's Jas
October 6, 2014 at 10:04 am[…] She served this dish along fish, but it can be served with any meat or alone. Stir in cooked whole-grain pasta for a heartier main dish. The sweet and nutty squash flavor is not only delicious but also healthy. It is a good source of fiber, vitamin C, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E. I was surprised that I liked the flavor so much that I even dared to make a soup from the leftover squash. I loved it. I’ll be posting that recipe next because you’ll need it too. Trust me, you’ll have leftovers as well as these butternut squashes are not small in size unless you’re feeding an army. (updated – Butternut Squash Soup recipe here) […]
Natalie @ Threads & Bobbins
October 28, 2014 at 12:49 pmI adore butternut squash soup but don’t have it enough as my boyfriend hates any form of squash! Could be one to make though if it saves nicely in fridge 🙂
Thanks for linking up at the Talented Tuesday link party!
allthatsjas
October 28, 2014 at 2:17 pmI wasn’t a squash lover either until I made this soup. My husband is a picky eater too and he approved 🙂
Jenny
October 28, 2014 at 6:00 pmI love butternut squash soup but I never would have thought to add apple. Thanks for the recipe!
allthatsjas
October 29, 2014 at 9:55 amApple balances the squash flavor nicely. Thanks for stopping by Jenny. Hugs 🙂
Emily @ Table + Hearth
October 29, 2014 at 10:45 pmI bet this smells amazing when it’s cooking, with the apple in there!! And the new presentation re-do is beautiful 🙂 I totally put extra/dropped ice cubes in my potted plants to save water, ha! Thanks so much for linking up to Talented Tuesday, see you next week!
allthatsjas
October 29, 2014 at 11:29 pmOh good, so I’m not the only one 😀 See you there!
20 Fall Comfort Food Recipes - Making the World Cuter
November 2, 2014 at 9:01 pm[…] Butternut Squash Soup-All That Jas […]
allthatsjas
November 3, 2014 at 11:53 amThank you for sharing my recipe on your blog! Hugs 🙂
Block Party: Comfort Food Recipes - Rae Gun Ramblings
November 3, 2014 at 2:06 pm[…] Butternut Squash Soup-All That Jas […]
Talented Tuesday Link Party No. 2
December 31, 2014 at 7:25 pm[…] each picked their own features so head over to their blogs and see if you were featured there!Butternut Squash Soup from All That’s JasDIY Map Wall Art by Seeking Lavender LaneTiny Knitted Pumpkins from Crafty […]
allthatsjas
January 2, 2015 at 7:04 pmThanks for featuring it on your blog! Hugs and best wishes for 2015!