This simple Butternut Squash Soup is packed with flavor and is a soul-warming, soup that’s perfect for entertaining or family dinner!
Butternut Squash Soup seems to be everywhere this time of year…food magazines, cooking shows, etc., but to be honest, I had never tried it until this past October at a Lifeline Chaplaincy Benefit Dinner in Houston.
Lifeline Chaplaincy is close to our hearts because they were there for us through the loss of our daughter, Sophie. We needed a lot of support during that time and Lifeline sent a chaplain to visit and comfort us. It wasn’t until then that we realized just how important compassionate support is during a difficult time or grieving process. About a year after our loss, we decided to become pastoral care volunteers through Lifeline and began visiting patients at our local hospital every Friday. You can read more about our story here.
Lifeline Chaplaincy is a non-profit organization that seeks to be available to all patients who desire visitation and provides any help in ways that will facilitate healing. Lifeline provides Chaplains at the Texas Medical Center hospitals in Houston, the Dallas Metroplex and major hospitals in Austin, Temple, Tyler and Tarrant County.
Lifeline also has another program called Compassionate Touch™ . It helps provide some comfort to patients and their families by providing short-term housing while undergoing treatment, parking assistance, or just a meal to help feed a family member. A Patient or their family member may contact the hospital’s social worker in their area concerning qualifications for the program.
Now, to the Butternut Squash Soup! Like I said, I had never tried until this year…and now I LOVE it! The Westin Galleria provided our meal the night of the benefit dinner and the Butternut Squash Soup was the first course. It was wonderful! It had a rich creamy texture, with a little curry added and some cayenne that gave it a little heat at the end. I loved it so much that I decided to make a batch at home (the best I could, from memory). I thought it turned out great!
- 2 large leeks, white part only, cleaned and sliced
- 2 ribs of celery, chopped
- 2 Tbsp butter
- 2 butternut squash, peeled, seeds removed, chopped
- 3 tart green apple, peeled, cored, chopped
- 12 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon creamy peanut butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper, to taste
- S&P, to taste
- In a Dutch oven or large saucepan, over medium-high heat, melt butter, but do not brown. Add the leeks and celery and sauté for 5 minutes. Stir often to wilt vegetables, do not brown them.
- Once vegetables are tender, add squash, apple
andbroth. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Remove pot from heat and add peanut butter. Puree with a stick blender until smooth.
- Stir in cream, Worcestershire, and seasonings. Season to taste with salt and pepper.
- If soup is too thick, slowly stir in additional water or chicken broth until the desired consistency is reached.