Butternut squash soup is like a golden pop of sunshine and comfort on a cold day. There’s a story behind it but I’m well aware of the fact that most people who visit blogs these days aren’t interested in the back story, and this has me feeling frustrated lately. As a hobby blogger and a home cook, the story behind a recipe is sometimes more important than SEO (Search Engine Optimization) or laying things out perfectly to make sure that the dots line up. To me, this soup is about my parents divorce and overcoming obstacles. It’s about creating something delicious with very few ingredients so that everyone can eat well, feel loved and can be forgiven.

My parents got divorced one Winter in my second year as a social work student at the University of Stellenbosch. It came at a time when my mother wasn’t always able to take care of everything by herself. As the eldest it became my responsibility to go grocery shopping and put dinner on the table, and having very little taught me to be resourceful by making meals that could “stretch.” This butternut squash soup quickly became a favorite supper, accompanied by toasted sourdough bread topped with grated gouda cheese. I made the exact same combination last week for the first time in years, and realized just how much has been overcome since I made it for my family in South Africa. I managed to graduate university by some miracle, despite not having any means to do so. Since leaving home there’s never been a day where I didn’t have anything to eat. Over time and with maturity we all managed to move past our feelings about my father. Those are big things. Really amazing things, all related to a pot of butternut squash soup.

Most of us can make soup without a recipe because it involves a few easy steps. Roast your vegetables, sauté aromatics, add stock and purée then season to taste and finish with toppings. Though it’s very simple, I hope you’ll try it with a thick slice of toasted sourdough and butter or grated smoked gouda (or both) and feel the love.

Some tips:

When choosing your butternut squash, always opt for those with a longer neck because they have more flesh.

You can roast your squash up to two days ahead of time and complete the recipe when you’re ready to enjoy it.

You can make this soup vegan by using olive oil to roast and a dairy-free milk alternative towards the end.

Add crispy pancetta crumbles or roasted squash seeds as a topping, but personally I prefer it plain.

The heavy cream is optional but makes it so deliciously creamy. When things were tight, I often added milk instead.

Butternut Squash Soup
Prep Time: 15 minutes | Cook Time: 1hr 20 minutes | Serves: 6

Ingredients:
2 medium butternut squash, peeled and cubed ( about 3 pounds)
4 tablespoons melted butter or olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 large cloves garlic, finely minced
1 small bay leaf
2-4 sprigs fresh thyme
1 quart chicken stock
1/2 cup heavy whipping cream, half n half, milk or dairy-free milk alternative

Special Equipment: Immersion blender OR blender, sheet pan

Method:
Preheat oven to 400F (200C). Place cubed butternut squash on a sheet pan or large roasting tray and drizzle with butter, then sprinkle with dried thyme, salt and pepper. Roast on the middle rack for 35-40 minutes or until very tender.

While the squash is roasting, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, sauté for 5 minutes until onion is translucent but not overly browned. Add bay leaf and thyme, followed by roasted squash and stock. Cook for 10 minutes with the lid on, then discard bay leaf and thyme sprigs and purée for 2-3 minutes using an immersion blender, or transfer to a standing blender in batches and blend for 1 minute each time until smooth. Return soup back to the pot and simmer for 10 minutes and remove from heat. Stir through heavy cream, season to taste (I love to add more herbs at this point) and serve.

This post is sponsored by Beef. It’s What’s for Dinner. All opinions are my own. Thank you for supporting The Daley Plate and Beef farmers and ranchers!

Here’s an easy soup recipe for the start of Fall, using late summer tomatoes, zucchini, the last basil stragglers on the vines outside, and Ground Beef with butternut squash for heartiness. I’ve heard people here in America call this kind of soup “Hamburger Soup” over the years, and I always wondered why, because it certainly doesn’t taste anything like a hamburger :) Later I learned that hamburger is another name for Ground Beef. Silly me.

This is my version of beef and vegetable soup, with a few special touches here and there. Harissa, a North African chili paste, gives the soup a little heat, but you can substitute tomato paste in equal amounts if desired. I had fresh tomatoes ripening and basil in the garden here at home, but they can also be replaced with a can of tomatoes and Italian seasoning from the pantry. The soup is so customizable so replace ingredients with what you have on hand (I’ve listed options in the recipe), and give your loved ones the nutrition that they need any time of year. Sometimes to balance the soup out at the end, I add a touch of honey - This is very optional, but I do feel that it does a lot to balance out the acidity of the tomatoes.

I’ve included both a stovetop and slow cooker method below for those who like to have options, so please enjoy and let me know what you think in the comments! For more fall-forward recipes with Beef, visit www.beefitswhatsfordinner.com - Lots of great inspiration and tested recipes, plus information on nutrition. When it comes to fall recipes, nothing does it quite like Beef for us. Rich with iron and essential minerals, it leaves my family and I feeling great and nourished like no other.

Beef and Vegetable Soup
Prep Time | 10 minutes | Cook Time: 30 to 35 minutes (Stove) and up to 9 hours (Slow Cooker) | Serves: 8

Ingredients:

1 pound Ground Beef (I like ground Sirloin)
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 tablespoon mild harissa paste, plus more to taste
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups chopped fresh tomatoes (or 1 14-ounce can of tomatoes)
2 cups peeled cubed butternut squash (or sweet potato)
2 cups chopped zucchini (or cauliflower, or broccoli)
Parmesan rind (optional)
1/4 cup chopped fresh basil (or 1 teaspoon Italian seasoning)
8 cups beef broth
4 cups chopped kale

Stovetop Method:

Heat the olive oil in a large Dutch oven over medium heat. When the oil sizzles, add the onion and celery, and stir until the onions are golden brown and soft, 8 to 10 minutes. If the pot starts to look too dry, add a few tablespoons of water and continue stirring, repeating once or twice if necessary.

Add the beef, garlic, harissa paste, smoked paprika, salt, and pepper, and cook, stirring occasionally, until the beef is browned, and the spices are fragrant, 5 to 6 minutes. Add the tomatoes, squash, zucchini, Parmesan rind (if using), basil, and beef broth. Bring to a boil, then cover with a lid and cook, stirring occasionally, until the flavors have melded, and the vegetables are very tender.

Remove the Parmesan rind, if using, and stir in the kale. Cook for another 2 to 3 minutes until the kale is wilted and serve.

Slow-Cooker Method:

In a large skillet over medium heat, heat the olive oil. Once hot, add the onion, celery, Ground Beef, and garlic. Cook and stir until the ground beef is no longer pink.

Transfer the ground beef mixture into a large slow cooker. Add all remaining ingredients, except for the kale. Cook on low for 8 to 9 hours or on high for 5 to 6 hours. When there is about 30 minutes of cooking time remaining, stir in the kale. Taste and season as desired before removing the Parmesan rind, if using, and serving.