Toasted marshmallow butternut squash soup!

It was another cold and rainy day, and something warm and comforting seemed perfect. I had a bunch of leftover butternut squash that I had frozen from the holidays, so I figured making soup with it would be a great idea!  I have made butternut squash soup before, but after eating an amazing bowl of it at Herons, (local restaurant in Cary, NC) I was inspired to recreate my own version!

Serves 8 fans

The Players:

• 1 tbs olive oil
• 1 small onion diced
• 2-3 celery stalks diced
• 2 carrots diced
• 3 garlic cloves diced
• 2 small potatoes diced
• 6 cups butternut squash cubed
• 1 cup dry white wine
• 4 cups vegetable broth
• 2 tps salt
• Pepper to taste
• 1/4 tsp dried thyme or a few sprigs of fresh thyme leaves 
• 1 tbs bouillon or better than bouillon
• Pinch of cinnamon
• 8 marshmallows (1 per bowl)
• 1/4 cup pumpkin seeds for garnish

The Game Plan:

 



In a dutch oven heat olive oil on medium heat. Add onion, celery, and carrots and let cook for 8-10 minutes, stirring occasionally. 

 

Add garlic, potato, and butternut squash and let cook for 3 minutes. Season with salt, pepper, thyme and cinnamon.

Add white wine and deglaze. Let cook for about 2 minutes. Then add broth to the pot and bring to a boil. Bring down to a simmer and cover for about 30 minutes. Check to see if the squash and potatoes are cooked through. 

    

Turn off the heat and depending on how you do it you may have to slowly scoop the soup out. Use an immersion blender or food processor to blend up the soup to a smooth consistency.  Add bouillon and check seasoning. Bring it back almost boiling and cover.

    

Meanwhile heat a gas stove and place a marshmallow on a skewer stick. Place it close to the stove and let it slightly char. Once the marshmallows are done, either place them at the bottom of the bowl or place soup in bowl and add to top.* Garnish with pumpkin seeds!

 

*The marshmallow will melt easier if you pour the very hot soup onto the marshmallow and cover it.