Butternut Squash Soup
Fall is calling, and it craves a bowl of this comforting Butternut Squash Soup! This creamy and flavorful soup is the perfect way to warm your soul and embrace the flavors of the season.
Imagine: silky smooth soup bursting with the natural sweetness of roasted butternut squash, accentuated by a touch of warm spices. Every spoonful is a celebration of autumn in your mouth, perfect for a cozy night in or a delightful lunch.
Here’s why you’ll love it:
- Simple and seasonal: Uses fresh butternut squash at its peak, making it a delicious and affordable option.
- Naturally creamy: This soup achieves its rich texture with pureed squash and a touch of magic. Has just a touch of cream in it.
- Healthy and satisfying: A vegetarian option packed with vitamins and nutrients, perfect for a guilt-free comfort food experience.
**Ready to ditch the canned soup and experience the magic of homemade Butternut Squash Soup? Continue reading for the recipe below and get ready to savor the taste of fall in every comforting spoonful!
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- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
Ingredients
Scale
- 1 large butternut squash approx. 8 cups
- 1 yellow onion cut into medium dice
- 2 large carrots peeled and cut into large dice
- 2 garlic cloves peeled
- 3 Tbsp butter melted
- 1 Tbsp Olive Oil
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp curry powder
- 3/4 tsp kosher salt
- 1 tsp lemon juice
- 1/2 cup apple juice
- 2 cups vegetable stock
- 1/2 cup water
- 6 oz cream
- 1/2 cup pumpkin puree
- 2 Tbsp ginger
Instructions
- Preheat oven to 425 F.
- Place butternut squash laying down on a cutting board. Cut both ends off and discard. Cut the neck off and set aside.
- Use a chef’s knife or peeler to peel the neck and the bulb of the squash.
- Place the round portion of the squash onto the cutting board and cut in half vertically.
- Use a large spoon to scoop out the seeds and goop. Dice the squash into 1 inch chunks. It needn’t be pretty or exact. If you prefer it, you can use the precut chunks from the grocery store, just make sure it’s fresh not frozen.
- Place butternut squash, onion, carrots, and garlic on a sheet pan.
- Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt and lemon juice in a small bowl. Drizzle it over the butternut squash mixture and toss until everything is coated. Roast at 425 degrees for 25 minutes.
- Once cooked and cooled, spoon vegetables into blender and blend with ½ cup apple juice and 1 cup of the vegetable stock.
- Pour into large saucepan on medium heat. Add ½ cup pumpkin puree, 1 cup vegetable stock, ½ cup water, 2 T. ginger pulp and 6 oz. cream. Stir until well combined and bring to a simmer. Remove from heat. Serve and enjoy.
Keywords: Soup, Butternut, Squash, Vegetable, Side Dish, Main Dish
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