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.
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This post was originally published on December 18, 2015
Updated on February 24, 2022
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Butternut Squash Soup 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
Butternut Squash Soup Directions
1. 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.
5. Then, cook the Butternut Squash pieces, onion and garlic in the oven until browned and a fork can be inserted easily.
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 8-cups of water OR your desired stock to the pot. I chose to use water and also added Chicken Soup Base.
8. Using an Emersion 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 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!
In 2021, we went to work on the backyard patio. Tyler spent weeks designing and creating this amazing stamped concrete patio with a path and two radiuses. In addition, we had to adjust the levels around the back yard and slope them away from the house. Not only did this help keep water and future frost away from our foundation, but it also helped to increase the value of the house by more than $12K! Click the link below to read my blog with how the backyard was transformed.
Butternut Squash Soup 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. 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. Lay them on the baking sheet around the Butternut Squash pieces.
5. Add all of the diced squash, no seeds, into the pot with the cooked onion.
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 8-cups of water OR your desired stock to the pot. I chose to use water and also added Chicken Soup Base.
8. Using an Emersion 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 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!
A few of my favorite things
One vegetable peeler that has been a win for every occasion is the New Model 1501 CUTCO Vegetable Peeler
For over ten years, it has stayed sharp; even when it goes through the dishwasher.
Tyler and our four kids gifted me with this amazing KitchenAid Emersion Blender for my birthday a few years ago. This blender works with so many different foods and sauces. I even use it to blend up my Homemade Liquid Laundry Detergent!
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