- This is a rich and hearty soup – great for a cold winter night.
- For the herbs, use one or a mixture of those suggested – basil, marjoram, thyme, or winter savory.
- Top with sour cream or Greek yogurt, a dash of cinnamon, and a sprinkle of Spicy Toasted Squash Seeds.
- This made a very thick soup -- too thick for my taste. By the time I added enough water to get the consistency right, the volume had nearly doubled, but the flavor was still wonderful.
Makes at least 6 servings . . . or maybe 12+
1 very large onion or 2 medium onions
2 tablespoons canola oil
1 teaspoon of herbs – use one herb or a mix of basil, marjoram, thyme, or winter savory (the total should equal 1 teaspoon)
½ teaspoon cayenne (optional)
1 butternut squash (or other winter squash), peeled, seeded, and diced (about 8 cups)
2 cubes Not-Chick'n bouillon cubes plus 4 cups water or 4 cups apple cider
¼ cup packed dark brown sugar
Sour cream or Greek yogurt (optional)
- Heat oil in large soup pot. Add onions. After a few minutes, add the herbs. Stir well.
- Add the squash and cook a while longer.
- Add the bouillon cubes and water (or apple cider). Cover. Lower heat. Simmer until the squash is tender.
- Remove from heat. Add the brown sugar and cool a bit.
- Pureé the soup (with a food processor or blender). If you like a chunky texture, leave some of the squash as is.
- If the soup is too thick, add a little water or apple cider
- Check the flavor. Add salt if needed. Add more herbs if needed.
- Heat to serve. If the soup is too thick add water or apple cider. I had to thin this so much the volume nearly doubled, so maybe this recipe really makes 12+ serving!
- To serve, warm the soup. Serve plain or top with a dollop of sour cream or Greek yogurt. Add a dash of cinnamon (optional) and Spicy Toasted Squash Seeds.