• Holly

Butternut Squash Soup

Updated: Feb 16


Bowl of butternut squash soup with a dollop of sour cream on top and side a toast with butter
Butternut Squash Soup

This soup is full of nutrients and is packed full of all those yummy warm fall flavors you look for on a cold fall day. This is both sweet and savoury and is both thick and creamy. In the fall I make this soup a lot. I love to add brown sugar, apple and curry powder to give it that extra punch of flavor. We made this for dinner tonight as a family using vegetables from out garden. My 5 year old loves to peel the garlic cloves and I persuaded Bryan to help me peel the vegetables (the worst part of making soup). We got to enjoy its warm and spicy aroma while it simmered away on this dark and rainy day. Nothing warms you up quite like a warm bowl of homemade soup.


TIPS AND TRICKS:

- I like to top my soup with a dollop of sour cream and swirl it into it as I eat it. This is optional and can be substituted with other toppings such a roasted nuts or sunflower seeds. I also love to make buttered toast to dip into it or fresh baked croutons. You really cant go wrong.

- Depending on the size of the squash and your other vegetables, your soup may come out thicker then you would like. In this case you can add some milk or cream to thin it out a bit.


THINGS YOU WILL NEED

Submersion blender, large pot with lid, cookie sheet with parchment paper, cutting board, knife, measuring cups and spoons, vegetable peeler, and garlic mincer.


Ingredients:

1 Butternut Squash peeled and diced

2 Cartons of chicken stock (can substitute for vegetable stock)

2 Large onions diced

3 Large carrots peeled and diced

2 Celery stalks

1 Head of garlic peeled and mined

1/4 Cup butter (or margarine)

1/4 Cup brown sugar

1 Tbsp parsley

2 Tbsp basil

1 Tbsp curry powder

4 Bay leaves

Salt and pepper to taste

Sour cream (optional topping)

1/2 Cup approx. milk or cream (optional for thinning)


Directions:

cookies sheet with cubed squash on a lined cookie sheet. tossed in butter and brown sugar
Baked squash with butter and brown sugar

- Preheat your oven to 425F. Line a cookie sheet with parchment paper. Peel and chop you squash and place on your lined cookie sheet. Toss the squash in softened butter and brown sugar. Then place in your oven and back until tender. Approximately 20min.




Baked squash added to pot with all other soup ingredients
Baked Squash added to Soup Mix

- Meanwhile, chop your onions then sauté in a large pot just to sweat them. add minced garlic. Add chicken stock, diced carrots, celery, apple and spices. Add everything from your cookie sheet and be sure to get all the buttery goodness with the squash.

- Cover and let simmer for at least an hour ( I like to let it go for a few hours)



pot with pureed squash soup in it
Pureed Squash Soup

- Once everything is soft and cooked, remove the pot from the heat and

discard the bay leaves. Using a submersion blender, puree the soup until smooth. Taste and add more spices as desired.

- If you would like it thinner add some milk or cream at this point.

- Serve hot and add a dollop of sour cream (or other substitutes)



Whether it is Sweet or Savoury, let it be made with love.















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