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When my husband and I got married, our wedding meal started out with a delicious butternut squash soup. Every summer I look forward to fall for, among a few other things, the butternut squash soup. As it is fall and the weather has cooled ever so slightly, I figured it was time for the first batch. I try to make enough to have leftovers to freeze. It is a wonderful dish to pull out and reheat when you have last minute company.

If you make the recipe as is, it doesn’t take much time (under 30 minutes) as long as the butternut squash is prepped already. I obviously like this soup a whole lot, but I would never make it if I couldn’t buy the pre-peeled and pre-cut squash at the grocery store.

I have no idea where this recipe originally came from. We’ve been making it for years. Sometimes, I make it in the crock pot and let it simmer all day, mostly for the joy of getting to smell it cooking all day long.

Butternut Squash Soup Recipe:

1/4 cup butter
1  onion, chopped
1  carrot, chopped
1 stalk celery, chopped
2 pounds butternut squash, peeled and coarsely chopped
2 teaspoons ground cumin
3 cups chicken broth
1 1/3 cups buttermilk
1/2 teaspoons salt
1/8 teaspoons pepper

In a large skillet, melt butter. Stir in onion, carrot and celery. Cook over medium heat for 5 minutes, stirring occasionally. Stir in squash and ground cumin. Cook and stir for 5 minutes more. Add the broth. Bring to a boil. Reduce heat, simmer, covered for 8-10 minutes, until vegetables are very tender. Allow to cool slightly and puree in small batches until smooth. Return to the soup to the saucepan and stir in buttermilk, salt and pepper.

Notes: The original recipe called for topping the soup with thinly sliced blood oranges and toasted cumin seeds (using half the ground cumin), but I like to make things easier on myself, most of the time.

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