Welcome back my lovely little fiends! If this is your first time dropping by, thank you for being so bold as to further investigate the Stark Naked Cooking blog! I like you and your sense of adventure already! We’re about to get into our weekly dress down, if you’d like to come along. The more, the merrier, if you know what I mean ; )
This week’s naked recipe is Butternut Squash Soup!
I think I just heard some moans of ecstasy!
As we are in Autumn, and Thanksgiving is right fast approaching, I figured this would be a great recipe to post. It happens to be a super easy recipe, and absolutely delicious! So take my hand and let’s do this!
Below are a list of ingredients for what you will need:
2 Tbsps Olive oil
1 Carrot, diced
1 Celery stalk, diced
1 Onion, diced
4 Cups cubed butternut squash
4 Cups Vegetable broth (or chicken broth)
1/2 Tsp Thyme
1/2 Tsp Sea salt
1/2 Tsp Ground black pepper
First take a large pot, add the oil, the carrot, onion and celery and sauté at medium temperature until the onions are almost translucent. (Approximately 5 minutes, give or take).
Next, add the cubed butternut squash. I like to buy the butternut squash pre-cubed, because I’m slightly concerned that I may accidently get a little too knife happy and end up missing a digit. I enjoy my digits. They are good to me, and I to them. I do enjoy a good challenge though, so maybe one of these days I’ll step up to the squash plate and buy a whole one to cube. Maybe… We’ll see if I can procure a chain mail glove first. Just in case…
Next add the broth and spices to the mixture and crank that heat up until it’s boiling.
Once it starts boiling, lower the heat to a simmer and let it cook until the butternut squash is easily able to be crushed with a fork. (Approximately 35-40 minutes).
Once you’ve tested the butternut squash, and found that it’s tenderness is to your liking, whip out your immersion blender and start blending your soup. Remember to be gentle, but firm with your immersion blender. You don’t want it to try and take control of the situation and spray you. (Always an unfortunate matter).
Blend until the soup’s viscosity is to your liking. Some people prefer chunks of vegetables, while others prefer the consistency of liquid. Whatever floats your boat m’dears.
And voila! You’ve just created another healthy and delectable recipe with Stark Naked Cooking!
This as a great starter for Thanksgiving dinner. Or store it in mason jars and take some to work. It’s also great for soup and sandwich pairings, especially on cold days. Any way you choose to pair this soup, I’m sure it will be a hit!
As always, thank you for cooking with me on Stark Naked Cooking. I hope you enjoyed this post and look forward to seeing you next Sunday for the next recipe! Until then, stay safe and make good decisions.