During the Winter, I love to make soup. I’ll put it together on Sunday evening and enjoy it for lunch or dinner all week long. Sometimes I’ll end up bringing dinner to a friend’s house and the occasions where I have a pot of soup in my fridge have been wonderful. A tupperware of soup is easy to transport and quick to reheat on the stove. This is a pretty basic butternut squash soup recipe with the addition of pimenton, smoked Spanish paprika, providing a delicate smokiness. I’m obsessed with croutons, so I topped the soup with a couple bites of toasted bread, but it’s equally delicious on its own.
Butternut Squash Soup
1 tablespoon olive oil
1/2 cup shallots, minced
3 garlic cloves, minced
5 cups butternut squash, diced into 1/4-inch pieces
Salt and freshly ground black pepper
1/2 cup white wine
1 quart chicken stock
1 sprig fresh rosemary
1 bay leaf
1/2 teaspoon pimenton (smoked Spanish paprika)
1/2 cup milk
Croutons, for serving, optional
- In a large soup pot, heat the oil over medium heat. Add the shallot and garlic and sauté until translucent, about 5 minutes.
- Add the squash and season with salt and freshly ground black pepper. Cook for 8 minutes, stirring occasionally.
- Add the wine and simmer until the wine is reduced, about 3-5 minutes.
- Add the chicken stock, rosemary sprig, and bay leaf. Bring the mixture to a boil. Lower the heat and simmer, uncovered for 12 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender and puree in batches; return the smooth soup to the pot.
- Add the pimenton and milk and stir to combine. Taste and adjust the seasonings adding more salt, pepper, or pimenton. Ladle into bowls, top with croutons, if using, and enjoy immediately.