Butternut Squash Soup and Dumplings
Ingredients
For the Soup:
2 tablespoons butter
1 onion (peeled and sliced)
1 clove garlic (peeled and minced)
2 tablespoons all-purpose flour
4 cups low-sodium chicken or vegetable stock
2 cups chunked butternut squash
2 cups broccoli florets
2 red potatoes (peeled and quartered)
½ teaspoon salt
¼ teaspoon ground black pepper (or to taste)
1 cup milk
½ cup shredded cheddar cheese (other options would include Dubliner, smoked Gouda or Gruyere)
For the Dumplings:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Pinch of ground black pepper
2 tablespoons butter (melted)
1 cup buttermilk
Directions
Add the butter and onion to a large soup pot or Dutch oven and sauté for a few minutes until the onions begin to color slightly. Stir in the garlic and continue sautéing for another minute. Stir in the flour and continue cooking for another minute. Then slowly whisk in the stock until all the flour has been incorporated.
Add in the butternut squash, broccoli florets and quartered potatoes. Stir in the salt and pepper and bring to a boil. Cover the pot, reduce the heat to medium low and simmer for 30 minutes until the vegetables have softened.
While the soup cooks make the dumpling dough by whisking together the flour, baking powder, salt and pepper in a bowl. In a separate bowl, stir together the melted butter and buttermilk. Pour the wet mixture into the dry ingredients and stir to combine. Refrigerate the dough until the soup finishes cooking.
When the soup is done, puree it as smooth or chunky as you like and return to the pot. * Bring it back to a boil and spoon the dumplings into the liquid. Cover and cook on medium heat for about 10 minutes.
Stir the milk into the soup along with the shredded cheese and serve hot
