Butternut Squash Soup – THS

A couple of weeks in the past I received a SUPER whole lot on some butternut squashes, so we’ve been utilizing them in recipes ever since (sure, they’ve survived on our countertop for weeks). This week we whipped up this tremendous easy creamy butternut squash soup. The flavors on this soup are easy but heat, and the soup is a breeze to arrange, which makes it a complete win in my ebook. This butternut squash soup is certainly going to turn out to be a brand new fall staple for me!

What’s in Butternut Squash Soup

I really like this soup for its simplicity. It begins with butternut squash and onions which were roasted to accentuate the flavors and add a barely caramelized sweetness. The roasted greens are then blended with rooster broth till it’s thick and easy, seasoned with nutmeg and sage, and heated by means of. For an additional luxurious end, we stir in a half cup of heavy cream on the finish. It’s easy, however so *chef’s kiss* excellent!

What Else Can I Add?

I believe this butternut squash is ideal in its simplicity, however if you wish to take it in one other route, there are such a lot of choices! Attempt a few of these variations to make it your personal:

• Add a pinch or two of cayenne pepper to make it spicy
• Add a tablespoon or two of curry powder for a special taste profile
• Make it vegetarian through the use of vegetable broth rather than rooster broth
• Make it vegan through the use of vegetable broth and full-fat coconut milk as an alternative of heavy cream.
• Roast apple slices with the butternut squash and onions for a barely sweeter soup
• Skip the cream for a lighter but nonetheless very flavorful soup

What to Serve with Butternut Squash Soup

This soup is begging for some hearty bread for dipping, or you’ll be able to prime off your bowl with a handful of selfmade croutons. This soup would additionally pair properly with one thing like our Oven Roasted Autumn Medley or Autumn Kale and Apple Salad.

Butternut Squash Soup

Butternut squash soup is a heat and creamy soup made with roasted butternut squash, wealthy cream, and comfortable herbs like sage and nutmeg. 

Creator: Beth – THS

• 2 lbs. butternut squash (4 cups cubed) ($1.78)
• 1 yellow onion ($0.37)
• 2 Tbsp olive oil ($0.32)
• 1/4 tsp salt ($0.02)
• 1/4 tsp pepper ($0.02)
• 3 cups rooster broth** ($0.36)
• 1/8 tsp nutmeg ($0.02)
• 1/4 tsp rubbed sage ($0.02)
• 1/2 cup heavy cream ($0.83)

• Preheat the oven to 400°F. Peel and cube the butternut squash.* Reduce the onions into wedges.

• 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 properly coated in oil.

• Roast the greens within the oven for about half-hour, stirring after about 20 minutes of roasting. After roasting for half-hour, the squash must be tender and barely browned on the sides.

• Switch the roasted greens to a blender and add the rooster broth. Purée the greens and broth till easy.

• Pour the puréed soup to a pot and add the nutmeg and sage. Warmth the soup over medium, stirring often, till heated by means of.

• Stir the heavy cream into the soup, then style and modify the salt or different seasonings to your liking. Serve sizzling.

See how we calculate recipe prices right here.

*Need assistance peeling and dicing butternut squash? See our tutorial on how one can lower butternut squash.  
**The general taste and high quality of this soup will rely loads on the flavour and high quality of the broth used. We use broth made with Higher Than Bouillon. 

Serving: 1.25cupsEnergy: 287kcalCarbohydrates: 31gProtein: 5gFats: 18gSodium: 818mgFiber: 5g

Tips on how to Make Butternut Squash Soup – Step by Step Pictures

Preheat the oven to 400°F. Peel and cube about 2 lbs of butternut squash 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.

Roast the squash and onions within the preheated oven for half-hour, stirring as soon as after 20 minutes. The squash must be tender and barely browned after half-hour of roasting. If not, add extra time.

Add the roasted butternut squash and onions to a blender together with 3 cups of rooster broth.

Purée the greens and broth till easy.

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 often, till heated by means of (5-10 minutes).

Stir ½ cup heavy cream into the soup.

Style the soup and modify the salt or different seasonings to your liking.

Serve the soup sizzling and garnish with an additional drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤