Call me Goldilocks, but I can never get my butternut squash soup to be “just right.” Always too thick or lacking sufficient flavor, I was determined to get it just right for my Fall themed potluck dinner. My guests could not get enough of this soup on the chilly October night of our dinner, so I would call this recipe a success! A quintessential fall vegetable, I think you’ll find that all the flavors and textures of this soup are “just right” for fall.
- 2 lbs butternut squash, cut and peeled
- 2 medium yams, cut and peeled
- 1 carton half and half (or milk or a combo of both)
- 3 cups water
- 2/3 bay leaves
- 3 chicken bouillon cubes
- 3 gloves garlic
- 1 medium/large onion, diced
- salt and pepper (~ 2 teaspoons each)
- 1 teaspoon- 2 teaspoons cinnamon
- 1 pinch nutmeg
- 1 pinch cumin
- 1 tablespoon butter
- In a large pan, cook onions and garlic. Cook them low and slow until translucent, adding in 1 tablespoon butter toward the end. Add the bay leaves.
- Add yams, butternut, bouillon cubes, and water. Cover and bring to a boil.
- Cook until very tender.
- Puree the soup until smooth.
- Return the pureed soup to the pan and add in dairy and spices. Add the dairy until the soup is a bisque consistency, about 2 cups.
Chef’s Note: Only add dairy to the portion of soup you will be eating right away! If you’re making a week’s worth of soup, refrigerate puree and add dairy when you’re ready for the next bowl.