Recipe: Butternut Squash Soup with a Cumin Kick

A seasonal soup not for those who are spice-averse.

Here’s a recipe for the most Autumn-y of Autumn dishes, the butternut squash soup. This one is based on Cook’s Illustrated, with modifications to make it spicier, and, if so desired, more protein-rich¹. I’ve listed one teaspoon of cumin in the recipe, but a true baller will increase it to two.

The Ingredients

• 2 ½ pounds peeled and seeded butternut squash, cut into 2-inch chunks

• 2 tbsp unsalted butter

• 1 leek, white and light parts only, thinly sliced

• Salt and pepper

• 4 cups vegetable broth

• 2 cups water

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 tsp+ cayenne pepper

• Sour cream for serving

The Steps

1. Place squash in a bowl, cover with a towel, and microwave until soft – a knife should be able to easily glide through the chunks. About 18 minutes.

2. Strain liquids into a bowl for about 5 minutes and set aside. You’ll use the liquids later.

3. Melt butter in a Dutch oven over medium-high heat and add squash, leek, and a good pinch of salt. Stir occasionally until squash breaks down. About 10 minutes.

4. Add 2 cups of broth and scrape bottom of pot. Add the remaining 2 cups plus the squash liquids, 1 cup water, thyme, bay leaf, and cayenne. Increase heat to high. When it reaches a simmer, reduce to medium, and cook until leeks are tender. About 5 minutes.

5. Remove thyme and bay leaf. In batches, process soup in blender – I prefer a Vitamix™ – until smooth. Return soup to pot and simmer while thinning with water, 2 cups max. Season with salt and pepper to taste.

Stir in a dollop of sour cream with each serving for a richer flavor.

The Optional Step

I like to saute some sausage and mushrooms in the Dutch oven before cooking the squash in it, if only for some added protein and potassium. It gives the soup a deeper flavor, too. Remember to remove both before you toss in the squash.

1. Or, more accurately, protein flavored.