Butternut Squash Soup Recipe
Butternut Squash Soup is a colorful treat that is dressed up with autumnal herbs, pomegranate arils, nuts, or herbs. This winter squash has a bit of a pumpkin taste, but not as bitter or heavy. Add cinnamon or nutmeg to sweeten, or some red pepper flakes for some colorful heat. This soup is a super easy prep for a warm, flavorful payoff that looks so inviting!
Butternut Squash Soup
- 3 pounds butternut squash
- 5 cups stock
- 5 tablespoons olive oil
- 1 onion
- 3 garlic cloves
- Pinch of freshly grated nutmeg or cinnamon
- Paprika, to taste
- Salt and pepper
Optional Garnish ideas
- Homemade Croutons
- Toasted pumpkin seeds
- Pomegranate arils
- Preheat oven to 400F.
- Slice squash in half lengthwise.
- Remove the seeds. The squash should look like this:
4. Season the squash with salt and pepper.
5. Drizzle each with 1 tablespoon olive oil and rub oil to coat the squash.
6. Put the squash face down on a baking sheet and bake for 45 minutes. Let cool.
7. Scoop out the baked squash flesh. Set aside.
8. Slice the onion, mince the garlic.
9. Heat the remaining olive oil in a soup pot on medium heat.
10. Add the onion. Saute until tender, season with salt and pepper, 15 to 20 minutes. Add garlic and sauté for 1 minute.
11. Combine this soup pot sauteed mix, the squash, and the stock to a blender. Blend until smooth.
12. Pour blender contents back into the soup pot.
13. Season with salt and pepper and your spices of choice (Paprika, cinnamon, cayenne, or nutmeg).
14. Bring to a boil then reduce heat and simmer for 15 minutes.
15. Serve in bowls, topping with garnishes of your choice.
What do you think would be a good topping for this lovely colored soup? What would you serve with it? Tell us in the comment section