Yummy Butternut squash soup

For the last month or so, I have been inspired many times to make butternut squash soup. In fact, yesterday, while going through my recipe shelf (ya still haven’t cleaned that out), I found four completely different recipes for butternut squash soup.  And in my fridge I had a 2 pound butternut squash, along with a variety of other items begging to be used, so I figured why not?

This soup turned out to be pretty healthy and hearty. And it had absolutely amazing flavor. I attribute this to the roasting of all the different veggies and fruits in it. The onions were practically caramelized when they came out of the oven. It is impossible to describe the delicious aroma coming from my kitchen last night. Michael (my roommate/wes’ brother, complicated I know) actually came home about two hours after I had cleaned up and thought I was still cooking dinner because of the smell.  This recipe made quite a bit of soup, so you can definitely cut back on the quantity of items used if you aren’t into freezing soups for a later date. I, however, am all about freezing soups.
Here’s what I used. Feel free to change this up or omit things depending on what you have in your fridge/pantry.
1 (2-3 lb) Butternut squash (peeled, seeded, and chopped)

1 Sweet potato (peeled, seeded, and chopped)
2 Granny smith apples (peeled, cored, and chopped)
1 Medium white onion (peeled and sort of chopped)
2 Cloves garlic (peeled and sort of chopped)

2 Tbsp olive oil

Thyme to taste (maybe 2 tsps)
Sage to taste (maybe 2 tsps)
2 Cups vegetable stock
1/2 Cup half & half
1/2 Cup whole milk (you can use 2% or skim if you want)
Salt and pepper to taste

Microwave the butternut squash to make the chopping process a little easier. 

Preheat over to 400 degrees

Chop the peeled sweet potato, onion, and garlic into small chunks. Place on a roasting pan.  Sprinkle with olive oil, salt and pepper.  Remove the butternut squash from the microwave, peel it, then chop it in half lengthwise. Scoop out the seeds and pulp with a spoon. Slice into small chunks and put on another oven sheet, sprinkle with olive oil, salt and pepper.  Use your fingers to distribute the olive oil over the veggies. 

Roast veggies for 45 minutes. About half way through, add the two peeled, cored, and cubed granny smith apples.

When everything is done roasting, remove from the onion. You can use a food processor, blender, or immersion blender for the next step. I used my blender.  Doing about 1/3 of the veggie/fruit mixture at a time, add it to the blender with about 1/2 cup of vegetable stock. Puree until desired consistency. I did not want lumps in mine, so I pureed for about 10 to 15 seconds per group. Once done, add to a large pot on the stove.  Continue this process until all veggies and apples have been pureed. 

When veggies and apples are done, add remaining spices, vegetable stock, milk, and half and half.  Whisk together, allowing the soup to warm up.  Be careful if this starts to boil. I literally had butternut squash soup all over my stove top, face, and clothing.  Taste soup and adjust spices/salt and pepper as necessary.  If you want to keep this even healthier, you can omit the half and half and do a water/milk combination. Or if you want it even sweeter, I think a drizzle of maple syrup over top would be amazing.

This soup was great as supper, but could easily be serves as a side dish.  It had all the wonderful flavors of fall, and would serve as the perfect warm up taste for your Thanksgiving day turkey and dressing.

And since we had such a healthy dinner, I feel like it is completely ok to have a decadent dessert afterwards. Get ready for the next recipe… white chocolate bread pudding with a white chocolate rum sauce. This was heavenly.  I’ll have that for you later this week.

Toodles 🙂

Butternut Squash on FoodistaButternut Squash

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