I feel like all squash are just astonishingly beautiful. I love their strange shapes and vibrant hues, and I adore their creamy texture and sweet flavour. Every squash has something unique to offer and they somehow seem confident in that knowledge, if a fruit can be said to be confident.
Butternut squash knows it makes your soup crazy good. It just has to! Some squash are great for salads, others for stews, but butternut – she can do it all.
Besides featuring this beautiful plant, this soup is literally the easiest dish to pull together. If you decide to make it on a weeknight, you won’t be having dinner at 9pm (unless that’s your thing, of course), and if you’re not in and out of the kitchen in 40 minutes or less, something’s gone wrong! And since everything is going to be pureed anyway, you don’t need to worry about chopping your veggies into uniform pieces. They should be similar in size so that they cook evenly, but the rest doesn’t really matter.
To make things even easier, peel and chop your squash ahead of time and keep it in the fridge until you’re ready to use, so the rest is just a quick dice job and you’re done.