Spiced Butternut Squash Soup - small batch

I try my best to make smaller portions of soup yet sometimes I just get carried away. A new 2-quart cast iron mini Dutch Oven to the rescue! Just enough for about four servings, this recipe allows for a reasonable amount of leftovers for just two people. I even used the recipe in the user manual. 

I topped the soup with thyme leaves and homemade croutons and served it with a garden salad for a light meal. It would also make a nice first course dish for a multi-course meal. 

 

Spiced Butternut Squash Soup - small batch   4 servings

1 tablespoon coconut oil

1 carrot, peeled & chopped

3 cups butternut squash, peeled & chopped

2 teaspoons fresh thyme leaves, optional 

1 onion, chopped

3 cloves garlic, minced

1/4 teaspoon nutmeg

2 to 3 teaspoons cumin

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper or less if preferred

Pinch ground cinnamon

1 teaspoon paprika

2 to 2 1/2 cups chicken broth (I used 2 cups and then finished it with heavy cream, added after blending the soup)

Kosher salt and black pepper to taste

1. In a 2-quart Dutch oven, heat coconut oil over medium-low heat. Add carrots,  butternut squash and thyme leaves; sauté for 10 minutes.
2. Add onions, garlic and seasoning and continue cooking for 5 minutes. Season with salt and pepper.
   
3. Add broth and bring to boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender. 
   
4. Blend until desired consistency in reached. Taste and adjust seasonings as needed.
   
5. I returned the soup to the pot to reheat and added 1/2 heavy cream for added richness (dollops or sour cream could also be added in place of the cream.   

Recipe without photos . . . Spiced Butternut Squash Soup - small batch   4 servings

1 tablespoon coconut oil

1 carrot, peeled & chopped

3 cups butternut squash, peeled & chopped

2 teaspoons fresh thyme leaves, optional 

1 onion, chopped

3 cloves garlic, minced

1/4 teaspoon nutmeg

2 to 3 teaspoons cumin

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper or less if preferred

Pinch ground cinnamon

1 teaspoon paprika

2 to 2 1/2 cups chicken broth (I used 2 cups and then finished it with heavy cream, added after blending the soup)

Kosher salt and black pepper to taste

1. In a 2-quart Dutch oven, heat coconut oil over medium-low heat. Add carrots, butternut squash and thyme leaves; sauté for 10 minutes
2. Add onions, garlic and seasoning and continue cooking for 5 minutes. Season with salt and pepper.
3. Add broth and bring to boil. Reduce heat to low and continue to cook for 10 minutes or until squash mixture is fork tender. 
4. Blend until desired consistency in reached. Taste and adjust seasonings as needed.
5. I returned the soup to the pot to reheat and added 1/2 heavy cream for added richness (dollops or sour cream could also be added in place of the cream.