Butternut Squash Soup
This butternut squash soup is INSANITY. I was licking the bowl, serving spoon, the plate that holds the serving spoon… the immersion blender- the not-blade part. So much flavor, rich & sweet and savory. It’s literally fall in a bowl and beyond.
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Butternut Squash Soup
Ingredients:
serves 4-6
1 medium-sized butternut squash (about 2-3 pounds), cut into 1 inch cubes
3+ tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 apple, peeled, cored, and diced (choose a sweet variety like Gala or Honeycrisp)
4 cups chicken broth (or vegetable broth)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and pepper to taste
1 cup heavy cream (or substitute with coconut milk for a dairy-free version)
2 tablespoons maple syrup (optional, for added sweetness)
2-3 tablespoons butter (optional, for extra richness)
Instructions:
Preheat your oven to 375°F (190°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with 1-2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 45-50 minutes or until the squash is tender and can be easily pierced with a fork. Remove from the oven and let it cool for a few minutes.
Alternative: Cut squash into 1 inch chunks and toss with oil, salt and pepper and roast for 40-50 minutes until tender.
While the squash is roasting, heat the remaining 2 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, celery, and apple. Sauté for about 7-10 minutes until the vegetables are softened.
Once the roasted butternut squash has cooled slightly, scoop out the flesh and add it to the pot with the sautéed vegetables. Discard the skin.
Pour in the vegetable broth and add the ground cinnamon, nutmeg, and ground ginger. Stir well and bring the mixture to a simmer. Let it cook for about 20-25 minutes, allowing all the flavors to meld together.
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
Return the pureed soup to the pot over low heat. Add the heavy cream (or coconut milk), maple syrup , and butter to the soup. Stir well to combine. Taste and adjust the seasoning with salt and pepper as needed.
Simmer the soup for an additional 5-10 minutes, allowing it to heat through.
Serve the creamy butternut squash soup hot and top with a drizzle of cream and some roasted pumpkin seeds if you’re into it! Plain is magical too!
