My daughter's ultimate favorite soup is butternut squash. She could eat this almost every day. I always make a different recipe as I haven't found one I really love…until now.
My friend, Craig Fear, who blogs over at Fearless Eating recently released a new book: Fearless Broths and Soups: Ditch the Boxes and Cans with 60 Simple Recipes for Real People on Real Budgets.
AND He let me share this delicious recipe with our readers!
Craig knows soups. He uses soups and broths as a way not just to eat healthy but to help a variety of ailments..from digestive disorders to skin disorders to general immune support. His book lets you get back to the basics cooking soups the way our grandparents cooked soup!!
I made his Asian Beef Noodle Soup last week and ended up eating the leftovers for breakfast and lunch for days!!
Let us know how you like this recipe!
- 1 quart chicken bone broth
- 1 pint heavy cream
- 1 stick butter
- 1 small onion, diced
- 3-4 stalks celery, diced
- 1 butternut squash, halved lengthwise, de-seeded
- 2 tbsp maple syrup
- Salt and pepper, to taste
- 1 pear, sliced into strips
- Gorgonzola cheese (optional)
- Place butternut squash cut side down on baking sheet and bake at 350F for 45-60 minutes, until tender.
- Remove and let cool.
- Saute onion and celery in butter for 10-15 minutes.
- While simmering, separate peel from squash and cut squash into smaller pieces.
- Add to pot with chicken broth and maple syrup.
- Simmer 10-15 minutes.
- Puree with immersion blender or regular blender.
- Add cream and mix well.
- Ladle into bowls and season with salt and pepper.
- Top with gorgonzola cheese crumbles and pear slices.
- Blend gorgonzola and pears into the soup.
- Add ginger or cinnamon
- Add fresh herbs like dill or parsley
- Add a dollop of creme fraiche in place of gorgonzola cheese