The Blog of Anna Boiardi

Butternut Squash Soup

Rain always inspires me to eat soup  (that and the great squash I found today at Eataly in NYC)  and this is one of my favorites. Enjoy! Serves 6 to 8 INGREDIENTS 2 carrots, cut into 1-inch chunks 1 (2 1/2-pound) butternut or kabocha squash, or 2 (20-ounce) packages cleaned, cubed butternut squash 5 tablespoons extra-virgin olive oil 1 onion, cut into 1-inch chunks Salt and freshly ground pepper 3 stalks celery (preferably inner stalks), cut into 1-inch chunks 3 cloves garlic, sliced 1/2 teaspoon ground cumin 4 cups canned low-sodium chicken broth, or as needed   1.     For either variety of whole squash, cut the squash in half through the stem end with a big knife. Scrape out the seeds. Cut the squash into 2-inch cubes and cut off the skin with the knife. 2.     In a large, heavy-bottomed soup pot, heat the olive oil over medium-low heat. Add the onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook until the onion softens but does not brown, 5 to 7 minutes. (Turn the heat down if the onion begins to brown.) 3.     Add the carrots, celery, garlic, and cumin and stir with a wooden spoon so that everything is coated with the oil. Cook 1 to 2 minutes so that the oil has a chance to pick up the flavor of the garlic. 4.     Add the cubed squash. Turn up the heat to medium-high. Cook, uncovered, stirring every now and again to see how everything is going, until the edges of the vegetables begin to brown and you see brown bits beginning to stick to the bottom of the pan, 10 to 15 minutes. Check often to make sure that those brown bits don’t burn. When they’re brown, they add flavor; when they’re black, the soup tastes burned. So scrape the bottom often and turn down the heat if it gets too brown. 5.     Stir the broth, scraping the bottom of the pan to pick up any remaining browned bits, cover the pan, and bring the soup to a simmer. Turn the heat down so that it simmers very gently. Cook until the vegetables are very soft, about 1 hour 15 minutes. 6.     Working in batches, ladle the soup into a blender (fill the blender no more than halfway) and puree until very smooth. Pour the soup into a clean pot. Check the consistency of the soup – it’s up to you (I like a little thicker soup; my mom likes it more brothy). If you want to thin it, rinse out the blender with a little water or chicken broth, and add it to the pot. Bring to a simmer, taste for salt and pepper. Ladle into soup bowls. Store leftovers in the refrigerator, or ladle into smaller containers and freeze.    

Welcome to Anna’s Dish

Welcome to Anna’s Dish!  I am dedicating mu first post to my cookbook Delicious Memories – which is available now at and other retailers. I am so excited to be able to pass on my favorite food memories and recipes to my readers. Please visit Anna’s Dish again! Love Anna