What happens when you pick twenty squashes off your one butternut squash plant? Well if you’re me, you make this as-delicious-as-it-is-hearty beef and butternut squash soup recipe and give them out as door prizes to everyone who visits you.
But really, this beef and butternut squash soup is one of my top three favorite soups. Unfortunately for me, it isn’t one of Mr. FFB’s faves. He doesn’t love soup the way I do, and he really doesn’t love squash. So, I don’t get to have it as often as I’d like. And now that I think about it, I’m not one-hundred percent sure why I planted it in the garden this year… 🤔
I may not get to enjoy it as much as I’d like, but you better believe I make it for my friends every chance I get. It’s my one of my go-to recipes for ladies lunches, girl’s weekends, or the random friend get together. Beef and butternut squash soup is perfection by itself, but is fantastic with a side salad or a garlic bread stick.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A hearty fall veggie soup that packs a protein punch.
2 Tablespoons olive oil
1 pound beef stew meat
Salt and pepper
1/2 Cup diced onion
3 Cups water
1 Tablespoon beef bouillon
1 teaspoon thyme
2 cloves garlic, pressed
1/2 Cup sour cream
1 teaspoon chopped chipotle peppers in adobo
1 large butternut squash, cooked and puree roughly 2 1/2 to 3 cups*
1 teaspoon cumin
Pull out a stockpot and pour in one tablespoon of olive oil. Heat it up over medium-high heat. Season the stew meat with salt and pepper and add 1/3 of the meat** to the stockpot when the oil is hot and shiny. Sear the meat on all sides and remove from the stock pot. Repeat this process for the remaining stew meat until all the pieces are seared.
To the same stockpot, add the onion and sauté 2-3 minutes or until the onion becomes tender. Add the water, beef bouillon, garlic and thyme to the pot. Stir it up and make sure you’re getting all the brown tasty bits off the bottom of the pot. Add the stew back to the stockpot and bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 1 hour.
While the meat is cooking, mix the sour cream and the chipotle peppers together in a small bowl, cover, and refrigerate until serving.
Add the pureed butternut squash and the cumin to the stockpot and give everything a good stir. Continue to simmer for another 20 to 30 minutes or until the stew meat is fork tender.
If the soup is too thick, pour in a little water (or beef broth) to thin it down to the desired consistency. Serve the soup topped with a dollop of the chipotle sour cream and more peppers for a little more heat. Enjoy!
If you don’t have butternut squash, you can totes sub in pumpkin or sweet potato and get similarly delicious results.
Searing in thirds helps ensure you’re actually searing and not steaming the meat.
Keywords: beef and butternut squash soup