“Autumn in the Bowl” Butternut Squash Soup

Butternut Squash was such a bargain last time we did our grocery shopping, so I grabbed 3 nice -sized pieces.   I love butternut squash  — for soups, for chili, even for lasagna.   Already took care of one by adding butternut squash chunks to ground beef, diced tomatoes and green beans — no recipe needed, it’s all sauteing and cooking until veggies get tender.   Now it’s time to make my pure and simple butternut squash soup.

Starts with butternut squash  — I separate the neck and the base, it’s much easier that way to peel away the skin then, by knife or by peeler (I use knife).  Remove the seeds (discard them if you are not  a pepitas lover) and cut into nice-size chunks.

You’ve seen this “magic seasoning” in most of my recipes — Sazon Goya (con cilantro y achiote), love it love it for flavor and color.  Use a packet and sautee along with chopped onion, minced garlic and variety of aromatics — ginger, nutmeg, and “go easy on” curry.

This usually is a thick orange-colored soup that I prefer the butternut squash flavor stand out and not masked by a pear or an apple.

This is super easy, simple and just a great tasting creamy soup….so go ahead and double the recipe.   Goes great with simple mixed greens salad and cornbread or baked biscuits.    You may want to garnish top with a drizzle of extra cream, fried garlic, or croutons.

Here’s the recipe….


1 Butternut Squash, peeled, seeded and cut in chunks
1 tablespoon oil or butter
1 sachet Sazon Goya seasoning
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon light brown sugar
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 cups water or chicken broth
2 to 3 tablespoons cream or half and half
salt and pepper to taste

Cook the oil, Sazon seasoning, chopped onion, minced garlic, brown sugar and spices in a large pot for 2 minutes.  Add squash chunks, continue sauteing for 5 minutes.  Add water or broth and let boil.   Reduce heat to low, cover pot and simmer for about 30 to 4 0 minutes or until squash is soft.  Use an immersion blender and process the ingredients until smooth.  Add cream and season with salt and pepper.    Garnish and serve hot.   Yield:  4 servings.

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