This sweet soup has a velvety, smooth texture. Tastes good hot or room temperature, so it’s great for the lunchbox.
Let kids help with the simple steps in bold!
- 1 butternut squash, peeled and seeded
- 2–3 tablespoons water
- 1 medium onion, chopped
- 6 cups vegetable or chicken broth
- dash of paprika, nutmeg or cinnamon (optional)
- salt and pepper to taste
Step 1: Slice squash in half lengthwise and use a spoon to scoop out the seeds and membranes. Next peel and cut the squash into 1-inch chunks.
Step 2: Heat a large stock pot on medium-high. Add the onions to the pan and cook, stirring constantly, for about one minute. Then add water and continue stirring constantly to “steam-fry” onions until they are tender and translucent (about 2–3 minutes).
Step 3: Add squash and broth and bring to a simmer. Cook, stirring occasionally, until squash is tender, approximately 15–20 minutes.
Step 4: Using a slotted spoon, transfer squash chunks to a blender, purée and then return to the pot. Stir, season to taste and serve!