If you are a regular reader you are well aware that we eat a lot of soup, especially, butternut squash.  I am always trying to perfect the recipe.  I love the texture of this squash and how creative you can be with the ingredients;  meatless, only veggies, pasta, creamy, no cream, just so many options.  Don’t get me wrong, I love all the variations I make but am still longing for the perfect bowl.  You know;  thick, creamy (without the calories), not too sweet and slightly savory.  Ninety perfect of the creamy textured soups I make do not have any milk or cream.   I use the food-processor (you can use a blender) to make them ultra creamy with less the calories.  I am pretty sure I have come pretty darn close to perfection this time.

I kept is simple ….butternut squash, shallots, garlic, veggie stock and ancho chili powder for some depth and a bit of a smoky flavor.  As well I wanted to bring in a bit of the forest by adding a little more texture (I am a bit texture freak) so I made a medley of mushrooms that was lightly seasoned with olive oil, maldon salt and a little Ezpeletako Bipera (Basque paprika) and served it as a garnish with the soup.  The mushrooms were slightly spicy which was the perfect companion for the sweet butternut squash soup.  The perfect soup to ease yourself into winter.

*disclaimer – I serve all my soup “meals” with a nice green salad and a crusty loaf of warm bread!

What is your favorite way to cook butternut squash?

 

 

If you enjoyed this dish, you may enjoy these others as well:

Mexican Spiced Butternut Squash Soup w/Beans and Corn

Pumpkin and Butternut Squash Soup

Butternut Squash Soup with Roasted Cauliflower