This is my signature soup. When I started cooking a lot, as my stress relief in law school, I made this soup based on a recipe from the Food Network Kitchens. I have adapted it over the years and tried different flavors. This one come out phenomenally!
Butternut Squash Soup
2 Tablespoons olive oil
1 large red onion, chopped
1 clove of garlic, chopped
1/4 teaspoon dry rubbed sage
1/4 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon pepper
1 medium butternut squash peeled and chopped
8 ounces of tomato sauce
2 Tablespoons balsamic vinegar
3 1/4 cup chicken stock (or vegetable stock)
Heat the olive oil in a stock pot on the stove at medium heat. Caramelize onions and garlic with the herbs, probably about 15-20 minutes. Add butternut squash, stir and cook for about 10 minutes. Add tomato sauce, vinegar and stock. Stir and cook for about 20 minutes, until squash is soft enough to mush with a fork against the side of pot. Blend with hand blender in the pot or cool and transfer to a blender to blend until smooth.
People will not believe that this soup is dairy free and gluten free and if you use vegetable stock, vegan. Gasp! It is phenomenal, warm, comforting and so good with grilled cheese. Which yes, you can make gluten free. Gluten free bread is best when toasted and covered in melted cheese, in my opinion 🙂
Happy Night before the night before Christmas and the night before the first night of Hanukkah!
Here are some more soup recipes if you are in the mood for a different flavor: