I know you're all going as fall crazy as I am, so it is with great pleasure that I add to your fall frenzy by bringing this pot of goodness into your lives. Our home will see a giant pot of this soup three to four times every fall. And when I say three to four, I really mean six to seven. I've already made it twice.
It makes my list of top-three-most-requested-recipes from all the happy people I feed it to. I make it for casual weeknight gatherings, bumping fall festivals, Thanksgiving dinner, and if you have a baby or a bad day anywhere between September and December, I will bring you this soup.
Unlike most butternut squash soups, this one stays chunky - no pureeing. In the end, your bowl doesn't look fancy or quite as photo friendly, but I have watched children and grown men plow through three bowls of this goodness.
You have to try it.
It's a recipe worthy memorizing, and with only six ingredients (plus salt) it can be a go-to for nights you are standing in the grocery store desperately coming up with a dinner plan. However, for the sake of complete honesty here at 44 & Oxford, I will warn you in advance of this recipe's one and only downside. It needs to simmer for about an hour. You can get away with 45 minutes but really no less. So just be sure when you're standing in that grocery store, it is 4:00 pm and not 5:45 pm.
Feel free to do all your chopping the night before to cut down on the prep time.
The original recipes calls for 6 tablespoons of butter. I have never used that much. I have no problem dropping sticks of butter into my biscuits, pie crusts, and sugar cookies, but I just can't do it to my soup. Your call.
This recipe serves 4, but you'll probably want to double it.
2 tablespoons unsalted butter
4 cups butternut squash, diced into small squares (You can easily get 4 cups from one large squash, probably more. Adding more is perfectly acceptable.)
2 medium carrots, peeled and diced
1 medium onion, diced
1 large celery stalk, diced
6 cups chicken broth
Melt the butter in a soup pot.
Add the squash, carrots, onions, and celery. Stir them all up to help coat the veggies with butter.
Cook over medium-high heat, stirring often, for 8-10 minutes.
Add the broth and season with salt.
Bring to a boil, reduce the heat, and simmer, uncovered, for one hour.
I stay pretty simple with this soup, but I suppose some grated Parmigiano-Reggiano would make a nice finishing touch. Or better yet, grab a crusty loaf of bread before leaving that grocery store.
And just in case you're in need of a yummy pile of fall for breakfast, here is the recipe for our favorite pumpkin chocolate chip pancakes!