It would be like Panera, but better, because they would only have amazing soups and they would have items like "You Pick 3," and you'd get 3 types of soup. It would simplify my life for sure. I'd be their number 1 customer. Soup is a wonderful food. It's warm, its comforting, and always smells simply divine. If you don't love soup, I don't know how you are human.
If you've been reading this blog for even a second you know that I'm all about the simple. I don't like complication when it comes to my food. I'm not gonna lie, cutting up a butternut squash can be a pain. If you find cutting up a squash to be painful, or no fun (like I do), you can buy a squash already cubed up. It costs more but takes out that step that I usually dread when it comes to squash season.
Let me tell you a squash related story. This takes me back to Thanksgiving 3 years ago and to the giant scar on my left index finger. I was being a careless squash cutter while preparing this very soup recipe. I sliced part of my finger off, passed out, and went to the emergency room. I won't continue this story any more because this is a food blog and I want you to leave hungry but you get the idea. It's logical now as to why I hate cutting squash. Now my finger is a constant reminder of squash soup. It's wonderful and sad all at the same time. I love squash soup, but also hate that making it gave me a scar. I'll just call it a battle wound. That sounds cooler. And at the end of the day, the squash soup was worth the fight; it was delicious.
This soup is oh so delish. It's sweet, it's spicy and it's 100% fall in a bowl. If fall could be in a bowl, this soup would be it. Cider brings out the sweetness in the squash, chili powder and ginger add a nice kick to the soup, creamy Greek yogurt adds body and richness that the soup needs, and I top it with pumpkin seeds because it's fancy. Let's be real, fancy is fun. I hope your mouth is watering like mine is right now.
You can make this soup with pretty much any edible fall squash. I just made a batch this week with golden nugget squash. The soup was just as delicious. I also made it with this Pear Cinnamon Cider from Trader Joe's.
You don't have to make this soup on Thanksgiving. It tastes good all season long. I even ate this on 80 degree September afternoons. Happy squash soup making, and may the odds be ever in your favor. I don't want to hear about any squash related finger losses this year.
Butternut Squash Soup
1 tsp extra virgin olive oil
1/2 red onion, minced
1 medium to large butternut squash, cubed
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp chili powder
1/2 tsp dried thyme
salt and black pepper
2 cups apple cider
4 cups chicken broth (or veggie broth)
1/4 cup plain Greek yogurt
Heat olive oil in a soup pot over a medium-high heat. Once the pan has heated, cook the onion until transparent. About 3-4 minutes.
Add in the squash and season with spices, salt and lots of black pepper. Adjust spices to your liking as this soup will have a kick.
Add cider and broth to the pot and cover. Bring to a boil, then reduce to a simmer and keep the lid partially covered. Cook soup until squash is fork tender. This will take about 15-20 minutes.
Blend everything in a blender, 1/2 the pot at a time to avoid splashing hot liquid. Blend each half with half of the yogurt.
Pour blended soup back into the pot and serve on it's own, or with seasonal fall veggies!