Butternut soup

December 15, 2016  • 

butternut-soup1

Well, today was one of those days…After a twelve-hour storm came a flurry of hale, then some light snow and finally a continuous drizzle of rain. Don’t mean to bore you with a weather report, suffice it to say that I was thinking SOUP.

Luckily, I had a bunch of hefty butternuts harvested a couple of months ago and thought one of the new Maggi soup might just be a perfect match with the rather bland squash. It’s called oatmeal tomato soup, (not sure if it is available in the US market).

Now this was fantastic. Initially, I cooked the onions and squash in water and the soup tasted, well, like hospital food. Then, after 15 minutes I added the soup mix and tasted it 5 minutes later. What a difference!! It was like it came to life. It added a layer of beef flavor coupled with tomato (with dried tomato bits) and had a combo of spices that was just the ticket. Relief. Gobble, gobble..


 

Butternut soup

8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Passive Time: 15 minutes

Ingredients

  • 1 butternut squash, about 5 pounds, cut, peeled and diced into chunks.
  • 2 large onions, peeled and chopped
  • 1/3 cup of vegetable oil or unsalted butter
  • 2 Maggi oatmeal/tomato soup pouch
  • 2 cups of Greek yogurt, plain yogurt or labneh (optional)
  • 1 or 2 sprigs of thyme or oregano or rosemary (optional)
  • salt and pepper to taste
  • 1 teaspoon of sugar or honey or grape or date molasses (optional)
  • 1/2 cup of real bacon bits (optional, I did not add any)
  • 8 cups of water (or more, as needed)

Instructions

  1. Heat the oil in a 2 quart soup pot and panfry the onions till golden. Add the diced butternut and panfry as well until softened and slightly caramelized,(sprinkle that dash of sugar now), about 10 minutes.
  2. Add enough water to cover and bring to a simmer over medium heat. Let the squash cook for about 15 minutes or until tender, then add the soup pouches and the herb sprigs and stir a bit; add more water as needed. Simmer for another 10 minutes or so, cool a bit and taste to adjust seasoning.
  3. Smash a bit with a meat mallet or purée in a blender or leave as is (I left it as is). Serve with a dollop of yogurt or labneh.stir-onions-squash
  4. add-the-soup
  5. butternut-soup2

Recipe Notes

  1. I would serve it with goat cheese. If you have any leftover, you could cut them with a melon baller and dump them in the soup. The tang of the goat cheese would pair well with the mellow taste of the squash.
  2. A chili pepper would also work, thrown in the soup as it is simmering.
  3. This recipe make a lot. The leftovers can be frozen. Its easy to divide and make half if your squash is smaller. Mine are huge.


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Comments

2 Comments  •  Comments Feed

  1. sugar_angel says:

    We love squash so much. My kids will surely love the dish.

  2. Ashley Richardson says:

    Nothing beats a good soup during the winter. Thanks for the delicious recipe!

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