Finally! Also, in Southern California at the beach we are getting some idea of what fall temperatures feel like. I mean it’s just slightly cooler, the sun hours per day have been decreasing, and it’s getting darker in the evening a lot sooner.
After being to Germany and Switzerland end of September for two weeks where it already felt a lot more like fall, this is kind of nice here too
I always link the months of October and November to the good old pumpkin soup. While I was a child, my Mama would typically make a huge pot of soup for the guests at my birthday party (November 4th – coming soon…) which – at the time – I didn’t appreciate at all. Of course, there were other, kid-friendly dishes as well, so I was a happy and pleased birthday girl at the end!
In my teenage years and early twenties, I started liking the pumpkin soup at my birthdays… And then I finally started loving it and cooking it for myself, for husband, guests etc.
These days I am so glad, ’tis the time of the year again… And yesterday I cooked the first butternut squash soup of the season. This one is a “classic” approach using butter and half & half. Next will be a more Thai inspired version with red curry paste and coconut milk – so look out for it!
The classic butternut squash soup (with lots of fresh thyme) goes very well with slices of German Fleischwurst (a kind of ring bologna) which is very common in Germany to add cold cuts into vegetable soups. I’m happy to eat the soup straight as it is and vegetarian, but my husband loves the Fleischwurst slices!
I always link the months of October and November to the good old pumpkin soup. While I was a child, my Mama would typically make a huge pot of soup for the guests at my birthday party which – at the time – I didn’t appreciate at all. Now I absolutely love making this soup for myself, my husband and guests!
- 1 tablespoon butter (or cooking oil)
- 1/2 large onion, diced
- 2 tablespoons fresh ginger, peeled and diced
- 3 cups (20 oz. / 560g) butternut squash, cut in cubes (I used pre-cut)
- 1 tablespoon fresh thyme leaves
- 3 cups (~750ml) low-sodium vegetable stock
- 2 tablespoons half & half (or heavy cream, if desired)
- red pepper flakes
- (optional for more thickness: 1 large potato, peeled and diced)
Heat a large pot over medium-low heat and add butter. Once it is melted, add in the onions and the ginger and stir. Cook until the onions are soft and translucent, about 5 minutes.
Add the butternut squash cubes and thyme leaves (and – if using – diced potato). Cook for another 5 minutes, stirring occasionally. Pour in the stock. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.
Once the squash is soft, turn off the heat. Stir in the half & half and season with salt and red pepper flakes. Using a hand blender, very carefully blend everything until the soup is smooth and pureed. (Alternatively, pour the mixture into a stand blender to puree smoothly and pour back into pot.)
Cover and let simmer for 5 more minutes. Taste and season additionally if desired.