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Campground Cooking: Butternut Squash Soup

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In a recent video, I made an easy butternut squash dish that tantalized the taste buds. So many of you asked for the recipe, so I put it on paper! It is the perfect dish for road trippers, and it’s incredibly versatile, so you can customize it to suit whatever ingredients are available in your area. Get ready to take your culinary skills on a unique journey with this tasty butternut squash creation! Enjoy!

 
 
 


Butternut Squash Soup

  • 2 tablespoons olive oil

  • 3 pound butternut squash peeled and chopped (seeds removed)

  • 1 large onion chopped (white or yellow)

  • 1 large bell pepper chopped

  • 1 stalk celery chopped

  • 1 - 2 carrots

  • 1 potato

  • 1/2 cup heavy whipping cream

  • 5 cloves garlic chopped

  • 2 tablespoons paprika

  • 1 tablespoon fresh thyme

  • 1 teaspoon cumin

  • Salt and pepper to taste

  • 4 cups chicken stock use vegetable stock

Instructions

  • Heat the oil in a large pot or Dutch oven to medium heat. Add the chopped squash, onion, peppers, potato and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize at the bottom of the pot.

  • Add the garlic, seasonings, and herbs. Stir and cook for 2 minutes to let the spices bloom.

  • Add the stock. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes, or until everything is nice and tender.

  • Use an immersion blender to blend the ingredients until very smooth, or you can transfer the contents of the pot to a blender or food processor, then blend until smooth. Transfer the soup back to the pot.

  • Taste and adjust for salt, seasonings, and amount of liquid. You can add a bit more stock or water to thin it out, if desired.

  • Add whipping cream. Simmer the soup for 5 minutes to develop more flavor. You can simmer longer if you’d like.

  • Garnish with pumpkin seeds and serve!

Chicken Caprese Salad

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Phil & Stacy

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