‘Tis the season for butternut squash- the greatest vegetable on the face of the earth!
In my humble opinion, that is.
The melt-in-your-mouth texture, the slightly sweet flavor, and the high nutritional value of this seasonal vegetable makes it good enough to eat every day. And this Butternut Squash and Thyme soup is simple enough to let the awesome earthy flavor of the squash shine, subtly enhanced by the fresh thyme. No frills, no fuss, and very few ingredients… just pure cozy fall butternut squash deliciousness!
This soup would also be fabulous with fresh rosemary (Butternut Squash and Rosemary Fettucini Alfredo is one of Bowl of Delicious’s most popular posts, and the flavor combination is AMAZING).
On it’s own, this soup is completely vegetable-based. To add a bit more “oomph” to the soup to make it into a meal, I recommend adding one or two poached eggs to it. Like in this soup. YUM. When you break into the yolk of the egg and it combines with the rest of the soup, it makes it extra creamy and decadent. Toasted or candied pecans would be delicious sprinkled on top of the soup, as well as roasted pumpkin or squash seeds. (Did you know you can roast the seeds from a butternut squash the same way you would roast pumpkin seeds? It’s delicious, and a great way to reduce kitchen waste.)
One of my favorite things about this soup is how EASY and simple it is to make, and that it requires no special equipment…