Butternut Squash Soup
I don’t know about you, but I haven’t always been a soup lover. I’m not really sure why, but something about the bland broth soups that you get in restaurants and such just kind of ruined soup at home for me. But, I’ve recently really fallen in love with soups! And this butternut squash soup is one of my new faves!
Soups are SOUP-er simple to make. (We love a good food pun around here!)
Plus, you can make just about any veggie or protein into a some kind of soup. It’s one of my favorite ways to use leftover roasted veggies and rotisserie chicken up. Also, chili. The king of all soups!
Okay. Enough about my love for soups. And terrible puns. Let’s get to the main event: butternut squash soup!
Butternut Squash Soup
This butternut squash soup recipe allows the natural sweetness of the squash shine.
It doesn't just taste like unflavored squash soup. I promise. That wouldn't be good eats.
I like this soup with just butternut squash in it, like the recipe.
But if you've got a hankering for soup and have a mix of different winter squashes sitting around, freakin' go for it! Use them all!
I'd steer clear of pumpkin in this one, though. It'll over power everything else. And I don't love pumpkin outside the dessert and smoothie world all that much.
That's my opinion and I'm sticking to it!
What you need to make Butternut Squash Soup:
Tools
Stock Pot
Chef's Knife
Large Cutting Board
Blender or Immersion Blender
Sheet Pan
Measuring Spoons
Liquid Measuring Cup
Spatula or Wooden Spoon
Parchment
Small Bowl
Large Mixing Bowl
Techniques
Cube
Dice
Mince
Measure
Peel
Roast
Prep
Preheat your oven to 425F.
Start by peeling and cutting your butternut squash into 1 inch cubes and place it into a large mixing bowl.
Dice the onion and garlic and set aside.
Measure your spices into a small bowl and set aside.
Measure your veggie broth and apple cider and set aside. If you don’t have a liquid measure that’s big enough, just get your liquids out and place them next to your liquid measure.
Put parchment on your baking sheet, too!
Process
At this point, you’ve got everything ready to go! So, first, you’re going to roast the butternut squash. Coat the squash in olive oil, salt, garlic powder, and pepper. Then spread it out onto a parchment lined sheet pan and place the sprigs of thyme and sage leaves onto the sheet to roast with it. Place the sheet pan in the oven for 25 minutes or until the squash is just barely fork tender.
Butternut squash and herbs after they've been peeled and roasted.
Now, place about 1 tbs of olive oil into your stock pot and turn the heat to medium. Once the oil is warmed up, put the garlic and onion in and sauté until soft.
Now, stir in your spices: bay leaf, salt, black pepper, curry.
Onion, garlic and spices in stockpot
Pour the veggie stock, apple cider, honey and Worcestershire into the pot and bring to a simmer.
When your butternut squash comes out of the oven, remove the sage and thyme and put it into the stock pot. Make sure to remove the thyme leaves from the stalks before putting it into the pot.
All ingredients in the stockpot
Put the butternut squash into the pot.
At this point, everything should be getting to know each other in the pot. Simmer for another 10-20 minutes.
Now the fun part! Blend it up!
For a blender: place your soup into the blender in batches and blend it until it is all smooth.
For an immersion blender: Place the immersion blender into the pot and blend until completely smooth.
Taste and add extra salt or pepper if your think it needs it!
Enjoy!
FAQ's
I don't like spicy curry dishes. Is this spicy?
Nope! The little amount of curry that goes in this recipe just adds a little overall warmth to the soup. It's super subtle. But, if you are worried about the dish being too spicy, try using a mild yellow curry powder blend. That's what I had in my spice stash. Or make your own!
There are a lot of leftovers, can I freeze this soup?
Yes, yes, yes! Spoon either single servings into quart bags or family size servings into gallon bags. Make sure they are the freezer zip top bags. And if you can, lay them flat in your freezer to freeze. Then move them around wherever you need to in your freezer! The soup should last 6-8 months. If it lasts that long!