Butternut Squash soup is a pretty common plan when you pickup that squash from the pantry. It’s a great blank-slate to adapt with your favorite flavors. Feel free to use this recipe as a springboard, of sorts.
It’s a thick purée soup, so any added texture is great. Add croutons (from the site ) or roasted pumpkin seeds, cranberries or even chopped walnuts. Don’t forget the yogurt or coconut milk swirl...it’s an added bonus!
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
INGREDIENTS
1 Medium roasted butternut squash, (about 4 cups), seeds and skin removed(Check out the first step for a quick-ish tip)
2 Apples, peeled and chopped in large pieces About 4 cups
1 Large carrot, peeled and coarse choppedAbout 1 cup
1 Large sweet onion, peeled and choppedAbout 2 cups
4 cups Vegetable broth1 carton , chicken broth can be substituted
2 tbsp Turmeric, ground
¼ tsp Fresh nutmeg, or dried ground
Salt and pepper to tasteOlive oil for sauté
Toppings; yogurt, sour cream, or coconut milkSeeds, croutons, nuts, etc for serving
DIRECTIONS
1Roast butternut squash....(you can keep it whole, slice the top and base off, poke a couple times and roast for about an hour (depending on size) until soft and easy to scoop inside- minus the seeds and skin)
400 degrees for about 45-60 minutes.
Soups On;
2Sauté in a large pot, or Dutch oven, over med-high heat, a drizzle of olive oil and onion and carrots.
Once onions are soft, add apples and spices, turmeric and nutmeg. A sprinkle of salt can also be added.
3Add vegetable broth and allow everything to simmer, for at least 20-30 minutes. Until everything is super soft.
To make an ultra-smooth soup; blend together everything.
Careful when blending a hot mixture. You should remove plastic center piece of lid and place a dish towel over top. This helps reduce any pressure build up from the steam.
Or use an immersion hand blender.
4Taste and season with salt and pepper. Serve hot with a yogurt swirl or your favorite crunchy topping.
Ingredients
1 Medium roasted butternut squash, (about 4 cups), seeds and skin removed(Check out the first step for a quick-ish tip)
2 Apples, peeled and chopped in large pieces About 4 cups
1 Large carrot, peeled and coarse choppedAbout 1 cup
1 Large sweet onion, peeled and choppedAbout 2 cups
4 cups Vegetable broth1 carton , chicken broth can be substituted
2 tbsp Turmeric, ground
¼ tsp Fresh nutmeg, or dried ground
Salt and pepper to tasteOlive oil for sauté
Toppings; yogurt, sour cream, or coconut milkSeeds, croutons, nuts, etc for serving
Directions
1Roast butternut squash....(you can keep it whole, slice the top and base off, poke a couple times and roast for about an hour (depending on size) until soft and easy to scoop inside- minus the seeds and skin)
400 degrees for about 45-60 minutes.
Soups On;
2Sauté in a large pot, or Dutch oven, over med-high heat, a drizzle of olive oil and onion and carrots.
Once onions are soft, add apples and spices, turmeric and nutmeg. A sprinkle of salt can also be added.
3Add vegetable broth and allow everything to simmer, for at least 20-30 minutes. Until everything is super soft.
To make an ultra-smooth soup; blend together everything.
Careful when blending a hot mixture. You should remove plastic center piece of lid and place a dish towel over top. This helps reduce any pressure build up from the steam.
Or use an immersion hand blender.
4Taste and season with salt and pepper. Serve hot with a yogurt swirl or your favorite crunchy topping.
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