On select Mondays, I’ll be sharing recipes for delicious vegetarian dishes.
I love the idea of soups, but I tend to stay away from them because they take a long time to make. Recently though, I’ve been experimenting with quick soups, trying to find recipes that are ready in under an hour. Butternut squash soup is one of my favorites, and inspired by the butternut squash soup in a sourdough bread bowl served at Boudin Bakery in San Francisco, I usually pair it with a nice piece of crusty bread.
This particular recipe is one of my fall favorites. I’ve made it for big Thanksgiving dinners and as a quick meal for myself after I get home from work. I love that it’s easily scaled, and for the most part, it doesn’t require much babysitting, meaning that I can get other things done while it’s cooking. The only special equipment required is an immersion blender, but I’ve made it plenty of times using a regular blender. With the weather continuing to be slightly chilly here in Chicago, I’ve been looking for more light and warm dishes like this one.
So, without further ado, here is the recipe.