Soup for the soul!
Try this easy to make creamy and nutritious soup
Grab a medium sized butternut squash the next time you are shopping and give this recipe a try. It is creamy but yet dairy free. It’s almost like a dessert!
Fun Fact
Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and keep you regular.
Preventative Health Benefits
It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.
Tasty Comfort Food
Serve this creamy soup with pine nuts or pepitas for crunch and added protein.
How To Make Butternut Squash Soup
01
Cut squash in half
Using a sharp, heavy-duty 8 to 10-inch chef’s knife, carefully cut the butternut squash in half.
02
Clean squash and oil
Using a large spoon, scoop out seeds and discard. Once cleaned, drizzle each squash with olive oil and rub the oil to cover.
03
Bake butternut squash
Bake butternut squash face down until tender. The skin will brown (See photo below on the left). Once the butternut squash is cool enough to handle, remove the skin and discard it. (See photo below on the right)
04
Blend butternut squash
Using an immersion blender, blend the squash and additional ingredients in a soup pot. Alternate blending method: regular blender or mixer.
04
Serve and Enjoy!
The butternut squash soup can be served with a variety of toppings, including a drizzle of maple syrup, pepitas, and pine nuts.
Butternut Squash Soup
Course: Appetizers, MainDifficulty: Easy4-6
servings10
minutes50
minutes1
hour10
minutesThis homemade butternut squash soup is not only nutritious but delicious too! This creamy soup is dairy-free and full of tasty butternut flavor. Easy to make and great to have on hand for a quick delicious treat.
Ingredients
1 large butternut squash
1 tablespoon olive oil
1 teaspoon salt
4 garlic cloves, pressed or minced
2 tablespoons maple syrup
1 teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable or chicken broth (add until desired consistency)Pine Nuts (add before serving to taste)
Pepitas (add before serving to taste)
Directions
- Preheat the oven to 425 degrees. Place parchment paper on a baking sheet. Lightly coat each half of the butternut squash with olive oil, making sure to oil the inside of the squash. Lightly salt and pepper.
- Place the squash face down on the cookie sheet and roast until tender and completely cooked through, about 40 to 50 minutes. Allow the squash to cool.
- While the squash cools, heat 1 tablespoon olive oil over medium heat until shimmering. Add the garlic and cook until lightly golden, about 1 minute, stirring frequently.
- Scoop the squash from the skin and add to a medium/large stock pot. Add garlic, maple syrup, nutmeg, salt and pepper to taste, and broth. (Use chicken bone broth for added protein).
- Using an immersion blender, blend all ingredients until the desired consistency is reached. (Use a standard blender or mixer for alternate blending methods.) For a thicker soup, use less broth; for a thinner consistency, use more broth.
- Warm to the desired temperature, stirring ingredients frequently.
- To serve, top the soup with pine nuts and/or pepitas, then add a swirl of maple syrup. Or, add small chunks of butternut squash. Enjoy!
