Butternut Squash Soup
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This soup is great for supper on a chilly fall night. It is a budget friendly and delicious comfort food. Just like with cooked squash, you could go sweet or savory with this soup.
Butternut Squash Soup
Category
Soups
Persons
6
Prep Time
1 hour, 15 minutes
Cook Time
30 minutes
Total Time
1 hour, 45 minutes
Ingredients
- 1 large butternut squash
- Olive Oil
- ½ cup chopped shallot or sweet onion
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 tsp salt
- 4 garlic cloves minced
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
- Ground pepper, to taste
- 3-4 cups broth, to desired thickness
- 1-2 Tbsp butter
- Optional Ingredients: Sour Cream, Maple Syrup, Spiced Rum
Instructions
- Preheat the oven to 425o F.
- Line a baking sheet with parchment paper.
- Split and seed the butternut squash.
- Place squash on the parchment paper and drizzle with olive oil. Spread the olive oil evenly over the inside and season with salt and pepper.
- Turn the squash face down and roast for 40-50 minutes until tender.
- While roasting the squash, add ~1 Tbsp olive oil to the stock pot and heat to shimmering. Add the onion, carrot & celery with 1 tsp salt and gently brown. Add the garlic for the last minute and brown until fragrant (about 1 minute).
- Let the squash cool, and then scoop out into the blender.
- Add the onion, celery, carrot, garlic, nutmeg, and black pepper to the squash. Add 3 cups of broth, or up to the blenders fill line and process until smooth.
- Add blender contents back to the stock pot to simmer, adding the 2 Tbsp of butter. Add a little more broth if you would like it a little thinner. Taste and adjust with salt and pepper.
- Options: Add 1 tsp Maple Syrup or ¼ cup spiced rum to the simmering soup. Or, serve with a dollop of sour cream and a sprinkle of parsley or pepitas.