I think, to me anyway, butternut squash soup is one of those recipes that always sounds like it’s going to be really delicious and healthy, but it’s always kind of a disappointment and I blame it on the texture. I thought about that near-miss of a dinner when coming up with this new butternut squash soup recipe. But then I minced up some radishes, jalapeño, and cilantro and put that on top and all of a sudden, we had some gourmet cream of vegetable soup with radish relish. You can probably imagine it looked a little on the unappetizing side of things. Or you can just omit cream altogether as mentioned before.Butternut Squash Soup Recipe Video – scroll down for recipe cardĪ while back I made an everything-wilted-goes-in-it soup for dinner and pureed that mother up.
Butternut squash soup recipe free#
Then for a dairy free option I’d try cashew cream. Half and half can be used as well, I’d use a little extra. The cream adds hints of creamy richness and the toasted nuts add flavor and textural contrast but of course this soup is delicious plain if you want to stick with more basic.Īnother good option here would be shelled pumpkin seeds in place of the pecans. I love the extra layers of goodness atop this soup. Remove center piece of lid, cover with a clean kitchen towel and blend on a lower speed until smooth. If going the blender route work in batches filling blender no more than halfway full. If you ask me it’s worth the investment, but you can definitely get the job done in a regular blender too (just more of a hassle and mess). I love these ease of an immersion blender and you can find a decent one for $20. I Don’t Own an Immersion Blender What About a Regular Blender? Or try a curry version by adding 1 Tbsp curry powder, or to taste in place of the herbs and nutmeg. Then if you don’t want to go the herby route you could also just go with a spiced route by using dashes of nutmeg, cinnamon, ginger and cayenne pepper. A little goes a long way here you want to let the flavor of the squash shine. For dried I’d use 1/2 tsp sage 1/4 tsp thyme and 1/4 tsp rosemary. If you don’t have fresh herbs on hand or would just prefer to go the cheaper route dried herbs could be used here instead. You just cook them on a sheet of foil then wrap it up and toss it. Since you don’t have to do all that peeling there’s less mess to clean up. No need to peel, seed and chop squash here! You just halve and roast, then the squash flesh scoops out so easily. Roasted squash is much better than boiled squash. One of the things I really love about this butternut squash soup is the fact that the squash is roasted. Sure there are restaurants with plenty of good soups but a really good homemade soup will always be my favorite, maybe it’s the added love that goes into it. There’s just something about a homemade soup that’s good for the soul and this butternut squash soup is no exception. Stir in cream or add to each individual serving along with pecans. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed. Blend with an immersion blender until smooth.
Butternut squash soup recipe skin#
Scoop roasted squash flesh from skin and add to soup. Bring to boil then reduce heat to medium-low, cover and simmer 15 minutes. Pour in chicken broth, sage, thyme, rosemary and nutmeg. Meanwhile saute add apple and onion in olive oil until nearly softened, about 8 minutes. Start by roasting the squash halves on a baking sheet until tender and slightly browned in spots.
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