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Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash soup cream and seeds
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My better half loves butternut squash soup, so much that the canned variety is a staple on her grocery list. With the early onset of winter weather in our locale my thoughts turned to soup because on a cold winter day it’s the ultimate comfort food.

While shopping for groceries myself I spied some good looking butternut squash and decided to surprise my wife with homemade soup for dinner. I knew she would appreciate it and I hoped to make it better than her canned favorite.

Butternut squash originated in south and central america. They’re vine grown and have a slightly sweet, nutty flavor similar to pumpkin. Low in Calories, high in fiber and potassium, they’re a healthy food to eat.

Home from work and hungry, my wife was pleasantly surprised to find her favorite soup ready for dinner. After several tense minutes waiting, she rendered her verdict. Better than canned!

  • Author: TJ

Ingredients

Scale
  • 3–4 lb butternut squash – cubed
  • 1 carrot – chopped into 1/4” coins
  • 1 medium yellow onion – roughly chopped
  • 32 oz chicken stock
  • 5 TBL olive oil – divided
  • 1/4 tsp black pepper – divided
  • 1/2 tsp salt – divided
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • heavy cream for garnish

BS ingredients

Instructions

  1. Preheat your oven to 400
  2. Cut off the ends, cut in half lengthwise and completely peel your squash. Be sure and peel until all the green fibers are removed.

BS Cut on pan

BS Onion sauteed BS Roasted

BS Onion and cinnamon nutmeg BS add chicken stock

  1. Dig out the seeds and fibrous material from each half then cube the squash into about 1-1/2″ cubes as uniformly as possible
  2. Toss in 3 TBL olive oil, 1/4 tsp salt and 1/4 tsp pepper
  3. Spread evenly on a parchment paper lined baking sheet
  4. Bake for 30 minutes then remove and flip the squash to expose the other side
  5. Bake for another 10-20 minutes until golden, but not burned

While the squash is roasting

  1. Saute the onion in 2 TBL olive oil with salt and pepper until it is becoming translucent
  2. Add the roasted squash to the onions
  3. Mix in the cinnamon and nutmeg and stir until it becomes fragrant
  4. Add the chicken stock, raise heat and bring to a boil for 2-3 minutes
  5. Puree the soup in a food processor or blender to achieve the smoothest consistency
  6. Adjust the thickness with more chicken stock or heavy cream
  7. Taste and adjust , salt, pepper, nutmeg and cinnamon
  8. Keep warm to serve with heavy cream optional for garnish
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