P.S. check out the new layout! What does everyone think? I am also making some link changes to the blog - the daily eats section will be replaced with the "gluten-free living" series! You may be reading the title of this post and thinking that butternut squash soup is very much a fall thing. Well, I am here to tell you that it doesn't have to be.
Don't get me wrong, my love of fall butternut squash borders on obsession - but this summer soup may be edging it's way into my fall-soup-loving heart. When I saw butternut squash at our CSA table last week, I knew I had to have one. Sadly, our little squash went unnoticed this week but it had it's shining moment Saturday night.
Brad had the brilliant idea to make butternut squash soup- and I will be honest, I was a bit skeptical. He assured that he would make it light and summery. And did he ever.
We decided to add some fresh crab meat to the soup since it is in season and just screams summer. Then we swapped out the traditional nutmeg seasoning for some bright Chinese five spice. We finished it off with a drizzle of basil olive oil, diced local tomatoes, and thin strips of fragrant local basil.
Oh yes, this soup may just represent Virginia summer in a bowl.
Summer Butternut Squash Soup
Yields: about 4-6 entree servings
1 2lb. Butternut squash, peeled and diced 4 cups vegetable stock (make sure it is gluten-free!) 1/2 large onion, small diced 3 tbsp. Butter Salt + pepper Pinch of chinese five-spice
Garnishes: Lump crab meat (not imitation crab! Most is not gluten free) tomatoes Basil Olive oil
Note: Get your immersion blender, regular blender, or food processor ready.
1. Heat butter until melted over medium heat in a large soup pot. 2. Add onions and sauté until translucent, about three to five minutes. 3. Add in squash and stock. Bring to a strong simmer the lower to soft simmer. Simmer until squash is tender. 4. Once squash is tender, puree with immersion blender or blender in batches until smooth. 5. Return to pot and season with salt, pepper, and Chinese five spice. 6. To serve: place cooked crab meat in bowl and pour hot soup over crab. Add tomatoes, basil, and a drizzle of olive oil.