I had a butternut squash from way back in the fall and a desire for real arroz con habichuelas (Puerto Rican pink beans and rice), which may seem not to have anything to do with butternut squash soup, but after I boiled the squash, I realized I had about twice as much as I needed!
Waste not want not is my motto (as much by necessity as by design), so I thought it would be nice to simmer up a warm soup.
Thus, this ever so simple butternut squash soup, vegan (unless you swirl in some yogurt or sour cream at the end), and rich without being fatty. I used some sofrito I made the other day, but give instructions for store-bought or home-made substitutes.
Easy Butternut Squash Soup
2 Cups butternut squash, peeled and boiled until soft in vegetable broth. RESERVE broth
1 tsp olive oil
2 Tbs sofrito (homemade or Goya. May be substituted with a tablespoon of finely minced onion and a tablespoon of finely minced green cooking pepper like cubanelle, in which case you need to saute a bit longer until tender)
2 cloves garlic, minced
½ tsp mild curry powder
½ tsp cumin
½ tsp salt
Fresh cracked black pepper
(dab of pesto, hot sauce or –if you aren’t vegan – yogurt or sour cream to finish, optional)
In a medium soup pot, heat oil at high until fragrant. Lower to medium, add sofrito and garlic and sauté until fragrant and getting dry. Add curry powder and cumin and toast until slightly fragrant. Add broth and squash, bring to a boil, then simmer for 15-20 minutes until very, very soft. Use an immersion blender or food processor or blender to liquefy. Season to taste and serve with optional toppings.
Or click for another MORE basic recipe!