Quick and Painless Butternut Squash Soup

Sriracha chickpeas, butternut squash soup, and rice pudding-1596-1

First off, I’m sorry these photos look like ass. I have a legitimate excuse, though – I finished the soup, so I couldn’t redo them when I had more light/inspiration. I was hungry and I wanted to eat, so I just took them quick and dirty. Whatevs.

Second, even if I’d photographed it properly this soup would still be better than it looks, so give it a chance.

The best thing about this soup, despite the flavour, is how easy it is to make. With only a handful of ingredients (literally, unless you lost a finger in a freak farm-machinery accident on a third grade field trip), and under half an hour from start to finish, you basically can’t lose.

Sriracha chickpeas, butternut squash soup, and rice pudding-1638-3

Ingredients:

– 1 large butternut squash

– 6 cups good-quality vegetable broth

– Salt and pepper, to taste

– 1 cup pecans, roasted and chopped

Note: As with any broth-based soup, the broth you use will dramatically affect the end result. If  you use crappy broth, your soup will also be crappy. You get what you put in, as my high school guidance counselor would say.

Peel and chop the butternut squash into approximately 1″ squares. It’s not too important because it’ll be blended later, but if they’re too big they’ll obviously take longer to cook.

Simmer the veggie broth and the butternut squash over medium/low heat until the squash is soft and easily pierced by a fork.

While this is happening, chop and roast your pecans – you can pop them in the oven or toaster oven for a few minutes, or stir them on a dry pan over medium heat. Try not to burn them like I did in the pictures, ’cause carcinogens.

Using THE BEST THING EVER, aka an immersion blender, make that broth-squash mixture smooth and creamy. If you don’t have an immersion blender, I’m sorry you’re such a soup novice and you should know how much you’re missing out. But, you can easily stick it in a regular blender, so no need to despair.

Once the soup is silky and there are no lumps left, season with salt and pepper to taste. Serve with a generous couple spoonfuls of roasted pecans on top of each bowl.

Sriracha chickpeas, butternut squash soup, and rice pudding-1641-4

This soup feels kind of fall-ish to me, with the colours and everything, but it’s fresh and light and perfect for spring as well, so go get ’em team.

As my dad would say, this is one delicious “squtternut bosh” soup.

Sriracha chickpeas, butternut squash soup, and rice pudding-1604-2

 

Quick and Painless Butternut Squash Soup
 
Prep time
Cook time
Total time
 
A quick, easy, fresh soup that's perfect for slightly chilly nights in when you want a homemade meal but don't want all the fuss.
Author:
Recipe type: Soup
Cuisine: Vegan, gluten-free, soy-free
Serves: 6 servings
Ingredients
  • Ingredients:
  • - 1 large butternut squash
  • - 6 cups good-quality vegetable broth
  • - Salt and pepper, to taste
  • - 1 cup pecans, roasted and chopped
Instructions
  1. Peel and chop the butternut squash into approximately 1" squares. It's not too important because it'll be blended later, but if they're too big they'll obviously take longer to cook.
  2. Simmer the veggie broth and the butternut squash over medium/low heat until the squash is soft and easily pierced by a fork.
  3. While this is happening, chop and roast your pecans - you can pop them in the oven or toaster oven for a few minutes, or stir them on a dry pan over medium heat. Try not to burn them like I did in the pictures, 'cause carcinogens.
  4. Using THE BEST THING EVER, aka an immersion blender, make that broth-squash mixture smooth and creamy. If you don't have an immersion blender, I'm sorry you're such a soup novice and you should know how much you're missing out. But, you can easily stick it in a regular blender, so no need to despair.
  5. Once the soup is silky and there are no lumps left, season with salt and pepper to taste. Serve with a generous couple spoonfuls of roasted pecans on top of each bowl.

 

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