There may not be another recipe as synonymous with a season as Butternut Squash Soup is to Fall. No, pumpkin spice lattes don’t count. This soup is soothing, comforting, and silky smooth.
Let’s walk through this beautiful recipe!
Ready in 1 hour and 15 minutes
Ingredients
- Butternut Squash: 2 full squashes (de-seeded)
- Carrots: 2-3 full carrots
- Red Onion: 1 whole onion
- Vegetable Stock: 32-48oz stock (to desired thickness of soup)
- Pepitas (Pumpkin Seeds): 2 tablespoons per bowl of soup
- Greek Yogurt: 2 tablespoons per bowl of soup
- Thyme and Rosemary: one packet each, for roasting and garnishing
- Salt and Pepper: to taste
Directions
Roast the Butternut Squash
First, cut two butternut squash in half (the above picture shows the squash quartered. Next, scoop out the seeds then cut the squash in half again. Lastly, coat the squash, thyme, and rosemary in olive or avocado oil and top with salt and pepper.
Roast until soft (about 45 minutes at 425F. Use a fork to test softness. The fork should easily go through the butternut squash without resistance.
Don’t want to prep the butternut squash? Purchased precut fresh or frozen squash and roast as directed.
For color and flavor, roast one quartered red onion and two carrots.
Blend the Vegetables and Stock into Butternut Squash Soup
Remove the butternut squash skin. This should not go into the blender.
In a blender, mix the squash, carrots, red onion, and up to 32oz of vegetable stock. Transfer the blended mixture to a heavy bottomed pot. Simmer for 10-15 minutes. Add more stock if the soup is too thick. Simmer longer if the soup is not thick enough.
Serve the Butternut Squash Soup with Preferred Toppings
There are some great topping choices. My favorite are drops of olive oil, chopped and partially dried cilantro, toasted pepitas, and lemon-infused Greek yogurt.
The perfect appetizer Baked Cod in Romesco Sauce.
