Butternut Squash Soup

This is my all time favorite soup. When it starts to get colder, I rely on soup to warm my bones and this is THE BEST! So easy to make and the flavors just blow you away. I really think butternut squash is our favorite vegetable. It is hearty, savory and sweet all at the same time. This soup has so many layers of flavor with the apple and broth as well as a touch of curry. I used a small amount of butter instead of cream to make it smooth. I think it is not as heavy and enhances the squash in a different way.

Make it vegan without butter and vegetable broth or if you want to do it vegetarian use vegetable broth instead of chicken. I make my own chicken broth because of my garlic allergy. I have also used my homemade veggie broth as well. Use whatever suits your needs best. Just be careful with the salt if you use prepared broth.

I have included videos on how to clean and cut the squash. Frankly, it took me some practice and serious hand strength to do it safely. Please be careful as the sharper the knife the better but just take care to use a flat surface and always keep the blade facing away from you or your fingers. At first, I always peeled the squash before baking but I figured out an easier way and this is it.

Cooking them with the peel on enhances the nuttiness, makes the meat more tender and it’s much easier to peel after cooking. The apple gives it some sweetness and helps to make it smooth. I like to use a stick blender to reduce the amount of clean up because I can blend everything together in the pan as the soup cooks. One of my favorite kitchen gadgets.

You can use regular large butternut or combine some acorn to make it more savory. I recently discovered Honeynut Squash and they are the smaller sweeter version. I bought 4 more today and plan to make Honeynut Squash Ravioli this weekend. Stay tuned…

Butternut Squash Soup

This soup is amazing! Warm your bones this fall with layers of flavor. The savory, nutty and sweet all together form a soup symphony. It can seem complicated to put this together but the hardest part is preparing the squash. My step by step video is there to help. Roasting the squash with the skin on takes away some of the work of peeling. In the end, the result is deliciousness and so worth the effort.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Soup

Cuisine American

Servings 4 bowls

Equipment

• Stick Blender or regular blender Stick Blender is one of my favorite kitchen tools. I use it a lot!

Ingredients

  

• 1 large butternut squash about 3 pounds
• 1½ crisp apple such as jonagold or honeycrisp
• 2 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• fresh ground black pepper to taste
• 1 tsp yellow curry powder not a fan of curry? then use ⅛ tsp nutmeg
• 1-2 tbsp butter

Instructions

 

• Clean the butternut squash by cutting it in half lengthwise and scoop out the seeds and guts. See video. Peel and core apples and cut into chunks.
• Rub interior of squash with olive oil. Sprinkle with salt and pepper. Roast skin side up for 45 minutes at 375 °F or until tender and skin is golden brown. Add the apples to the pan about half way through.
• Remove from oven and let cool until able to handle. Scoop the inside of the squash into a saucepan. Add apples, broth and curry.
• Using the Stick Blender blend until smooth. If soup is too thick add add water until desired consistency. You can also place all ingredients in a regular blender and blend until smooth then return to the pan.
• Heat soup thoroughly at a low simmer for about 15 minutes. Stir in the butter and additional salt and pepper to taste.

Keyword butternut soup, butternut squash, fall soup, soup