Butternut Squash and Potato Soup

I love making soup. I love that if you double this recipe, it gets even more delicious and satisfying the next day. It’s really cold here right now so Sundays have been the day to quickly prepare this before heading out the door to walk around the old city, and then we have dinner waiting to warm us up when we get home. This is also a great soup to use any remaining fall decorations! I had so many pumpkins and butternut squash on our table and coffee table that we’ve had this and Harvest Pumpkin Soup on repeat in our house.

A few weekends ago, our next door neighbors invited us to their house out in the country, in the region of Zagorje, for a big Sunday lunch. Traditionally in this part of Croatia, the biggest meal is around lunchtime and begins with soup. My neighbor taught me how to make her chicken noodle soup with broth from their organic chickens. Guess what the main dish was, after soup and before strukli (a very dense cheese pastry)? A whole roasted pig, cooked on their outdoor spit! They slaughtered and cooked it just for our time together. When you think about what that means – the time, work and money put in to raising it and the money they could have earned from selling it – to the day they spent cooking it – you start to see what a special gift that was.

Butternut Squash and Potato Soup
(serves 3-4)

1 large butternut squash, peeled and roughly chopped
1 large yellow onion, roughly chopped
4-5 small potatoes, roughly chopped
1 TBS dried oregano
2 C chicken broth (not low-sodium)
2 C whole milk
fine sea salt
extra virgin olive oil
1 tsp chili powder + sea salt for taste

In a large pot on medium heat, pour in a good glug of olive oil with the chopped onion and saute for about 1 minute. Add in the squash, potatoes and oregano with a couple glugs of olive oil (about 1/3 C) and a very generous pinch of sea salt (about 1 tablespoon). Cook for 15 minutes to soften. Add in the broth and bring to a boil. Simmer for 30 minutes. Stir in the milk and chili powder and puree with a blender. Return to the pot and taste; add in a pinch of salt as needed; continue until it’s at your desired taste.

This is a really easy and quick soup and delicious served with a warmed, crusty bread to dip into it. White wine goes really well with it, too! If you’re in Croatia, a crisp Malvasia is perfect. I hope you enjoy it!