I love a reason to make soup! Cold blustery days are my perfect excuse to make a batch of Butternut Squash Soup. This delicious soup is so easy and inexpensive but tastes rich and creamy. At first, with two young boys, they were very unsure about my feeding them an orange soup. Kids… It is like they do not trust parents! This soup is more of a dessert than dinner.
There are a few different ways to make this soup. One version I have done is to boil the Butternut Squash pieces before blending them to make soup. The second way that I have used to make this soup is to bake the Butternut Squash pieces, in addition to garlic and onion, until they are roasted in the oven. Both are equally easy. However, in the more recent years I have actually loved roasting the squash to get a nuttier flavor into the soup. In this post, I am going to share how I roast my squash before making the soup.
Disclosure
Published on December 18, 2015
Updated on February 24, 2022
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Recipe
Ingredients
2 Large Butternut Squashes
Non-stick spray
Baking Sheet
Aluminum Foil
1 onion
2 garlic heads
1-2 tsp Nutmeg
Salt and Pepper to taste
Directions
1. On a cutting board, use a vegetable peeler to carefully peel the skin off the butternut squash. Trust me, peeling it is easier and you keep more of your squash!
2. Preheat your oven to 350 degrees and then spray a baking sheet, that has a piece of aluminum foil, with non-stick spray. Set aside.
3. First, cut both ends off of the squashes. Then, slice the Butternut Squashes so they are like burger patties. Finally use a spoon to remove any seeds from the bottom of the squash. Then, lay the pieces on the prepared baking sheet.
4. To prepare the onion to be roasted, first cut off both ends and remove the skin. Then, slice the onion any which way you desire. I chose to slice my onion into strips then lay them on the baking sheet around the Butternut Squash pieces.
Cut the top off of the garlic head and then place it on the baking sheet.
5. Then, cook the Butternut Squash pieces, onion and garlic in the oven until browned and a fork can be inserted easily, around 45 minutes.
6. Place all of the garlic, onion and Butternut Squash pieces into a 6-Quart pan. Then, using a potato smasher, mash the large chunks into smaller ones.
7. Measure and add water to the 6-Quart pot OR your desired stock to the pot. I chose to use water and also added Chicken Soup Base.
8. Using an Immersion Blender, blend the soup until it is completely smooth. The amount of time this step takes depends upon the size of the Butternut Squash pieces.
9. Add 1 tsp nutmeg, salt and pepper and then mix well into the soup.
10. Bring the Butternut Squash Soup to a simmer and then cook for 30 minutes.
Serve with a salad, grilled cheese, a tasty bread or whichever side you desire and enjoy!
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Butternut Squash Soup Recipe
Butternut Squash Soup
Equipment
- Aluminum Foil
- Rimmed baking sheet
- Non-stick spray
- 6-Quart Pot
- Cutting board
- Immersion Blender
Ingredients
- 2 large Butternut Squashes
- 1 Onion sliced
- 2 Garlic Cloves
- 1-2 tsp Nutmet
- Salt & Pepper to taste
- Water OR Chicken Stock
Instructions
- Use a vegetable peeler to carefully peel the skin off the butternut squash. Trust me, peeling it is easier and you keep more of your squash!
- Preheat your oven to 350 degrees and then spray a baking sheet, that has a piece of aluminum foil, with non-stick spray. Set aside.
- Cut both ends off of the squashes.
- Then, slice the Butternut Squashes so they are like burger patties.
- Use a spoon to remove any seeds from the bottom of the squash and lay the slices on the prepared baking sheet.
- Cut off both ends and remove the skin of the onion, then, slice the onion any which way you desire.
- Lay them on the baking sheet around the Butternut Squash pieces.
- Cut the top off the garlic head, then place it on the baking sheet.
Roast the vegetables
- Bake the butternut squash and onions for 45 minutes, or until golden and roasted.
- Remove the baking sheet from the oven with the roasted vegetables.
- Place all of the garlic, onion and Butternut Squash pieces into a 6-Quart pan, then using a potato smasher, mash the large chunks into smaller ones.
- Add water to the 6-Quart pot to fill just 2-inches below the rim.
- Using an Immersion Blender, blend the soup until it is completely smooth. The amount of time this step takes depends upon the size of the Butternut Squash pieces.
- Add 1 tsp nutmeg, salt and pepper and then mix well into the soup.
Simmer the Butternut Squash Soup
- Bring the Butternut Squash Soup to a simmer and then cook for 30 minutes.
- Serve with a salad, grilled cheese, a tasty bread or whichever side you desire and enjoy!
Notes
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