Butternut Squash Soup

butternut squash soup recipe

I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).

What are the foods you did not like as a kid, that you now enjoy? I’d love to hear about the transition from dislike to like 😀

I now enjoy all types of soup! And created this soup last fall, when I had a surplus of butternut squash on hand. I decided to roast the squash before pureeing to enhance the sweet notes of the squash. 

butternut squash soup

I love to make a double batch of this soup and keep it in the freezer (stores up to 3 months), for those busy, cold weeknights!

 

Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large butternut squash (3 pounds)
  • 2 tablespoons olive oil
  • ½ cup onion, quartered
  • 4 garlic cloves
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • ½ cup heavy cream
Toppings
  • Croutons, fried sage, pomegranate arils, olive oil, goat cheese
Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
  3. After the squash has roasted for 20 minutes, place the onion quarters and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
  4. When the squash is tender and the onion and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
  5. If using a blender, as I did, place the squash, onion, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
  6. Transfer the soup into a pot and heat thru.
  7. Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
  8. Enjoy 🙂

Note: if using an emersion blender, place the vegetable stock, cream, squash, onions and garlic in a pot. Add the salt, pepper and nutmeg, and blend until smooth. 

 

butternut squash soup

Make this dish? I’d love to see! Tag me @AmandasPlate or using #CreateAmandasPlate

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