On a positive note, however, this occasion inspired me to create a deliciously savory, yet slightly sweet, butternut squash soup. It is wonderfully thick and creamy, and makes the perfect meal not only for those with a sore mouth, but for anyone craving a warm bowl of comfort.
Though I maintained a "soft diet" by serving my soup with a bowl of mashed potatoes and a side of vanilla pudding...I would highly recommend sopping up your own bowl of soup with a good slice of crusty bread.
Paula's Notes: This is one of those wonderful soups in which the flavor improves the longer it sits. Prep ahead and have tasty soup all week long!
Butternut Squash SoupYields: ~5 cups (roughly 4 servings)
- 2 tbls. butter
- 20 oz peeled and cubed butternut squash (I get mine already prepped at Trader Joe's)
- 1 small onion - diced
- 1 garlic clove - smashed
- 4 cups low-sodium chicken stock (I use Better Than Bullion near the soups in the grocery store, it's wonderful!)
- You may also use vegetable broth for vegetarian/vegan option.
- 1-2 tsp. cumin (to taste)
- 1/2 tsp. salt (or to taste depending on the saltiness of your stock)
- Pepper - to taste
- 1/2 cup milk of choice - I used plain unsweetened almond milk, but for an extra indulgence, try half and half or heavy cream
- Sour cream or Greek yogurt for topping (optional)
- Heat oil over medium heat in a large stock pot.
- Add onion, butternut squash, and smashed garlic. Cover and let soften for about 10-15 minutes, stirring occasionally.
- Add in chicken stock and seasonings. Allow soup to simmer an additional 20 minutes or until vegetables are VERY tender.
- Using an immersion blender (or transfer to a food processor in batches) blend soup until perfectly smooth and creamy.
- Add in milk and reheat.
- Serve garnished with a dollop of sour cream or Greek yogurt, if desired.