A number of weeks in the past, I obtained a SUPER whole lot on butternut squashes, so I’ve been utilizing them in recipes ever since (sure, they’ve survived on the countertop for weeks). This week, I whipped up this tremendous easy creamy butternut squash soup. The flavors are easy but heat, and the soup is a breeze to organize, which makes it a complete win in my guide. This butternut squash soup is unquestionably going to grow to be a brand new fall staple for me!
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“Glorious! Used some roasted butternut squash that I had in my freezer. I additionally had some turkey broth that wanted an excellent use. Excellent.”
JERILEA
Simple Butternut Squash Recipe
I like this soup for its simplicity. It begins with butternut squash and onions which were roasted to accentuate their taste and add a barely caramelized sweetness. The roasted greens are then blended with hen broth till it’s thick and clean, seasoned with nutmeg and sage, and heated via. For an additional luxurious end, I stir in a half cup of heavy cream on the finish. The feel is much like pumpkin soup however a bit of extra creamy. It’s easy, however so *chef’s kiss* excellent!
- Make it spicy. Add a pinch or two of cayenne pepper.
- Add an Indian twist. Add a tablespoon or two of curry powder.
- Go vegetarian/vegan. Use vegetable broth instead of hen broth and full fats coconut milk as a substitute of cream.
- Sweeten it up. Roast apple slices with the butternut squash and onions for a barely sweeter soup.
- Lighten it up. Skip the cream for a lighter but nonetheless very flavorful soup.
Butternut Squash Soup
Price $5.52 recipe / $1.38 serving
Butternut squash soup is a heat and creamy soup made with roasted butternut squash, wealthy cream, and comfortable herbs like sage and nutmeg.
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Preheat the oven to 400°F. Peel and cube the butternut squash. Minimize the onions into wedges.
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Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss till the greens are nicely coated in oil.
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Roast the greens within the oven for about half-hour, stirring after about 20 minutes of roasting. After roasting for half-hour, the squash ought to be tender and barely browned on the perimeters.
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Switch the roasted greens to a blender and add the hen broth. Purée the greens and broth till clean.
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Pour the puréed soup to a pot and add the nutmeg and sage. Warmth the soup over medium, stirring sometimes, till heated via.
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Stir the heavy cream into the soup, then style and modify the salt or different seasonings to your liking. Serve sizzling.
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**The general taste and high quality of this soup will rely so much on the flavour and high quality of the broth used. I exploit broth made with Higher Than Bouillon.
Serving: 1.25cupsEnergy: 287kcalCarbohydrates: 31gProtein: 5gFats: 18gSodium: 818mgFiber: 5g
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Tips on how to Make Butternut Squash Soup Step-by-Step Images
Prep the veggies: Preheat the oven to 400°F. Peel and cube butternut squash (about 2 lbs.) into ½-inch cubes (about 4 cups diced). Slice one yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with ¼ tsp pepper and ¼ tsp salt. Toss to coat nicely.
Roast the veggies: Roast the squash and onions within the preheated oven for half-hour, stirring as soon as after 20 minutes. The squash ought to be tender and barely browned after half-hour of roasting. If not, proceed roasting.
Switch to the blender: Add the roasted butternut squash and onions to a blender together with 3 cups of hen broth.
Puree the combination: Purée the greens and broth till clean.
Add the seasoning: Switch the soup to a pot and add ⅛ tsp nutmeg and ¼ tsp rubbed sage. Stir to mix. Place the pot over medium warmth and cook dinner the soup, stirring sometimes, till heated via (5-10 minutes).
Add the cream: Stir ½ cup heavy cream into the soup.
Style check: Style the soup and modify the salt or different seasonings to your liking.
Serve: Serve the soup sizzling and garnish with an additional drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤
storage and reheating
Retailer leftover soup in an hermetic container within the fridge for 3-4 days. Reheat over the range or within the microwave till warmed via.
Freeze leftovers for as much as 3 months. Thaw within the fridge in a single day earlier than reheating.
What to Serve with Butternut Squash Soup
This soup is begging for some hearty bread for dipping, or typically I’ll prime my bowl with a handful of do-it-yourself croutons. This soup would additionally pair as a pleasant facet to our sheet pan hen and greens or an autumn kale and apple salad.
Our Butternut Squash Soup recipe was initially printed 12/14/22. It was retested, reworked, and republished to be higher than ever 12/3/25.
