Posted on November 10, 2010 | 4 Comments
This creamy butternut squash soup is simple to make and has a wonderfully unique flavor that is not often found in a made-from-scratch soup. The sharp balsamic vinegar blends well with the light taste of butternut squash.
Topping each bowl of soup with fresh dill really balances out the dish.
1 medium onion, diced
2 tablespoons Earth Balance or oil
1 butternut squash, peeled and diced
1-2 medium potatoes, peeled and diced
2 vegetable bouillon cubes
1-3 tablespoons balsamic vinegar
1 tablespoon brown sugar
In a large pot, sauté onion in oil until soft and translucent, about 5-7 minutes. Add squash, potatoes, and vegetable bouillon. Cover with water and bring to a boil. Reduce heat to simmer until vegetables are soft (about 20-30 minutes).
After vegetables are soft, blend them in the water using an immersion blender*. Once the soup has a creamy consistency (add more water to your desired consistency), add salt to taste, trying not to over-salt. This may take a few pinches to get it just right.
Stir in brown sugar. Mix in 1 tablespoon balsamic vinegar, taste, and add more as desired. The final soup will have underlying notes of balsamic vinegar, however it should not overpower the other flavors. Serve topped generously with fresh dill.
* I use the Cuisinart Hand Blender. If you don’t have an immersion blender, you can always use a slotted spoon to move the vegetables to a blender or food processer, add a bit of the broth, blend (carefully! it’s hot soup!), and return to pot. However, immersion blenders are very affordable and extremely useful (and easy to clean ).