Butternut Squash Soup with Rice and Onion Base
A smooth, savory butternut squash soup with a creamy texture from pureed rice and onion base. Enjoy with your favorite crusty bread or crunchy salad.
Servings Prep Time
6bowl sized servings 30min
Cook Time
30min
Servings Prep Time
6bowl sized servings 30min
Cook Time
30min
Ingredients
Instructions
  1. Melt 2 tablespoons of butter in a large pot. Add the chopped onion and sauté for about 10 minutes until softened. Stir occasionally to minimize browning (some is okay).
  2. To the onions add 4 cups of water and/or broth, the bouillon and the rice. Simmer for about 10 minutes.
  3. While the rice and onions simmer prepare the squash. To prepare the squash, peel, seed and remove the top and bottom ends. Chop the squash into roughly 1-inch cubes.
  4. Add the chopped squash, garlic, bay leaves and herbs to the pot. Add water to cover if needed. Simmer until squash is soft, about 20 minutes.
  5. Remove bay leaf. Remove any woody stems from fresh herbs. Puree the remaining contents of the pot in batches. Collect the puree in a separate bowl.
  6. Wash the pot. Return the puree to the pot and mix, adjusting seasonings to taste.
  7. Adjustments to consider (choose a few among these options): Cream cheese (4 ounces or more to taste) Vermouth (taste after adding 1 teaspoon at a time) Dijon mustard Cayenne or other spicy pepper Salt Black pepper Apple cider vinegar