Happy Friday!
A simple post for the simplest of soups. Minimal ingredients, no fuss, fast to make but can be left all day to simmer……. And oh so very very good.
This has been one of my go to soups this winter. Warming, hardy, comforting….every kind of soft cozy feeling that I need when I can't leave my house because it's so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That's the my plan for the weekend) But it's also good for any type of weekend activities you might have… it't kind of the perfect soup.
The Stuff. A medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water.
Note.. I didn't add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup.
The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.
When the soup is simmering, thinly slice the shallots and toss into a pan. Sauté until soft and fragrant.
Finish off with a drizzle of balsamic vinegar and top with the sautéed shallots.
Soup and a spoon. So simple, so good.
Have a great weekend…..Try and stay warm!
-C
Butternut Broccoli Soup
The Stuff
- 1 medium butternut squash
- 1 pound of broccoli (crown and stem and can use frozen)
- 4 shallots
- Balsamic Vinegar
- salt and pepper
Split squash in half, remove seeds, and dice into chunks. Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.
When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant.
To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with sautéed shallot.
Eat with a spoon