bUTTERNUT SQUASH  SOUP  recipe

easy creamy butternut squash soup

6 servings

yield

prep time

cook time

total time

5 min

1 hour

1 hour 5 min

butternut squash soup

This rich and creamy butternut squash soup is easy to make. Roast the butternut squash, scoop out the flesh, then purée with vegetable broth. It's a simple delicious soup. 

Why you'll love  butternut squash soup

– Just 3 simple ingredients! – Thick and creamy without being heavy. – Freezes beautifully, making it ideal for storing portions for the future. – Only about 10 minutes of active time!

Ingredients

- butternut squash - olive oil - vegetable stock  - onion - salt and pepper

*use good quality vegetable broth/stock *Add in other veggies! Red pepper is my favorite to throw in with the squash. 

Halve the butternut squash soup lengthwise, removing the seeds. Quarter the onion, then brush both the squash and onion with olive oil and sprinkle with salt and pepper.

next  step

Prep

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1

Roast the butternut squash until it's easily pierced with a fork, and has caramelized edges. If the onion begins to char too much, remove it out while the squash continues to roast.

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Roast

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2

Allow the squash to cool until it's manageable. Scoop out the flesh into a pot, then combine it with vegetable broth and the roasted onion. Discard the peel.

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Scoop

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3

Use an immersion blender to blend the soup until smooth. Alternatively use a regular blender. Exercise caution as blending hot liquids can cause the lid to pop off!

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Blend

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4

Taste the soup and adjust the seasonings if needed. Simmer for a few minutes to meld flavors and thicken. Garnish with your preferred toppings such as fresh herbs, toasted nuts, or a drizzle of cream!

Finish

5

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I'm Lauren!

I create recipes for people who LOVE to cook from scratch.  Check out the website for recipes like creamy pastas, Cajun specialties, mouth watering mains, and all your favorite homemade dishes