I don’t know about you, but there’s just something that feels really good about making homemade soup. Yeah, yeah it’s easy to just go to the store and buy it in a can. But where’s the fun in that? I guarantee if you make this soup yourself you’ll get a lot more kudos than if you just poured it out of the can. Plus, this recipe gives you a ton more than just 28oz. Bring on family dinner night…
PS. For a fun party app/snack, put the soup in tall shot glasses as shooters.
*Serves a ton of people (over 8 at least). You’ll definitely have enough to freeze for later. Hellooo mid-week meal.
- 1 tbsp olive oil
- 1 medium carrot stick, chopped
- 1 medium celery stick, chopped
- 1 medium yellow onion, chopped
- 4 cups of chicken broth
- 1 tsp of fresh thyme, chopped
- 3 packages of cubed butternut squash (or roughly 6 cups)
- 1 tsp salt
- Dash of pepper
- 1/2 cup crème fraîche
- 1 tsp pure maple syrup
In a large soup pan, heat the olive oil over medium heat. Toss in the carrots, celery, and onion and cook for roughly 5 minutes, or until the onions are translucent. Add the chicken broth, 1/2 tsp of the thyme, butternut squash, salt and pepper. Let all of the ingredients simmer for 30 minutes, or until the squash is tender enough to fall apart. After the 30 minutes, I used an immersion blender but you can also just stir the crap out of it until all of the ingredients are blended and no longer whole. You’ll notice it’s still slightly grainy at this point. In small batches, pour the soup into a blender to get the final chunks out and really smooth it out.
In a small bowl, whip together the crème fraîche and the maple syrup until fully blended. Pour the soup into a small bowl and dollop the crème mixture smack dab in the middle. Top with the other 1/2 of the thyme.
To make the baguette to go with it, check out our recipe here.
Happy Eating, XO.