Cutting up a butternut squash is like trying to chop down a tree. It can be done, but I really don’t have a desire to do it. For other lazy cooks like me, keep an eye out for a bag of already diced butternut squash in the produce area.
My husband’s recent trip to the grocery store to pick up ONE bag reaped three bags. I was already doubling the recipe for one of my winter favorites, Lentil Chili. I can freeze half for future dinners or to-go lunches.
Then there were two bags. I did what any American would do, Googled Butternut Squash Soup recipe. And one that wouldn’t require another trip to the store. It was a success and will be successful for you too!
Butternut Squash Soup
2 – 12oz bags diced butternut squash
1 tablespoons oil of choice
1 medium onion, chopped
6 cups chicken or vegetable stock - low sodium
Nutmeg to taste
Salt & Pepper to taste
Use a large pot for this recipe. First add the oil and onions. Sauté until translucent. Now pour in the stock and squash. Bring the mixture to a simmer and cook for about 20 minutes. The squash should be tender. You can blend the soup with an immersion blender or by spooning the squash pieces into a blender. If you use a blender, you may need to add some of the broth too. Blend until smooth and then pour back in the pot. Mix well. Add seasoning to taste. I added about ¼ teaspoon nutmeg, salt and pepper, but your taste buds may differ from mine.
Recipe adapted from Food Network
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon chili powder
4 cups vegetable broth - low sodium
¾ cup dry lentils
2 teaspoons Tabasco Chipotle Hot Pepper Sauce
2 cups butternut squash, peeled & diced (or you can use the already diced bag here too)
1-14oz can petite diced tomatoes
Sauté the garlic, olive oil, and chili powder in large pot until mixed well. Add broth, lentils and Tabasco sauce. Bring to a boil and simmer uncovered for 15 minutes. Mix in squash and tomatoes. Continue cooking uncovered at medium heat until lentils and squash are tender which may take approximately 60-90 minutes.