This easy butternut squash soup recipe is rich, hearty, and is filled with your favorite Fall flavors. A quick dinner idea for winter months that everyone will love.
Butternut Squash Soup Recipe
There is a good reason I decided to share this recipe. It’s one of my grandmother’s favorite dishes to make. She is particularly fond of the earthy flavor profile and I haven’t had it in a long time. So, grab your roasting pan and let’s gear up to make butternut squash puree. The hardest part is cutting the actual butternut squash… which isn’t that difficult at all.
Ingredients List
2 – 2.25 pounds of butternut squash
2 tablespoons olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoons ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1/4 cupheavy cream(i put a bit more)
How to make butternut squash soup
Brown the garlic and onions in the oil. Cook for 5 minutes on med heat. Chop up the carrots and then throw them into the heat. Cook for a few minutes.
Try to get the butternut squash cubes about 1 to 2 inches long. Add them to the vegetable mixture.
For the chicken stock, I tried Knorr’s new homestyle stock (concentrated). I figured it would take up less room in the kitchen to store this instead of 4 huge boxes of stock in its liquid form. It tasted great! I used 3/4 of one of these packages and added 2 cups of water. If you don’t have the Knorr version, just use 2 cups of good ol’ stock. Bring to a boil and then cover and simmer for 20 minutes.
Blend until smooth. Then place the mixture back into the pot. Add the heavy cream (truthfully I think I added a bit more than 1/4 cup – but not by much). Stir and heat through. Adjust your seasoning and serve.
For additional flavor, consider adding curry powder, fresh herbs, maple syrup, white pepper, red curry paste, or cayenne pepper. You could even add a dash of organic coconut milk.
Top with pumpkin seeds, parmesan cheese, sharp white cheddar, or sour cream.
Pairs well with Granny Smith Apples.
Use a food processor or an immersion blender to smoothen out the main ingredients. If you have leftover roasted veggies in the fridge, consider adding them to the mix. There are many different ways to enjoy this dish.
Make sure you have fresh bread to serve.
This is the easiest butternut squash soup recipe on the net! What better way to celebrate the colder weather than with a double batch of your favorite soup? Comfort food has a way of making a good day great. Grab a glass of white wine and enjoy the earthy flavors of this creamy soup.
Butternut Squash Soup
Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes
This butternut squash soup recipe is rich, hearty, and has all the beautiful flavors of Fall in every spoonful. A quick dinner idea for cold nights and a family favorite that everyone will love.
Ingredients
2 - 2.25 pounds of butternut squash
2 tablespoons olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoons ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1/4 cup heavy cream (i put a bit more)
Instructions
Brown the garlic and onions in the oil. Cook for 5 minutes on med heat. Chop up the carrots and then throw them into the heat. Cook for a few minutes.
Cube your butternut squash into about 1 to 2 inches. Add them to the vegetable mixture.
3/4 of one of a Knorr packages and added 2 cups of water. If you don't have the Knorr version, just use 2 cups of good ol' stock. Bring to a boil and then cover and simmer for 20 minutes.
Place into a blender and blend until smooth. Place back in pot.
Add the heavy cream. Stir and heat through. Adjust your seasonings and serve.
I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!
You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.
One cup is loaded with Vitamin A, Vitamin C, Magnesium, and Potassium! Butternut Squash is filled with antioxidants which include vitamin C, vitamin E, and beta-carotene. It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.
If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.
Butternut squash is also rich in fiber, which supports digestive health and reduces risk of breast and colorectal cancer, according to several studies.
Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.
Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.
Butternut squash offers nutritional values like vitamin A, potassium, and fiber. Health benefits of this winter squash include managing high blood pressure, preventing asthma, and promoting healthy skin and hair. Contrary to the name, winter squash is grown in the summer and harvested in the fall.
The giant pot of neua tune, a beef stew popular in the Thai capital, has been simmering since owner Nattapong Kaweenuntawong was a child, more than 45 years ago. Growing up studying the exact flavor profile of the stew from his father, Kaweenuntawong now balances the flavor himself daily.
Chicken Noodle Soup is the most popular soup in America. More than 28% of consumers choose clam chowder as their favorite kind of soup. The global soup market size was valued at USD 16.1 billion in 2018. Vegetable soup is the second most popular soup in the U.S after chicken noodle soup.
It contains zeaxanthin and lutein, two powerful antioxidants that support vision. Butternut Squash's high antioxidant content may have anti-inflammatory benefits, helping to reduce your risk of inflammation-related disorders like rheumatoid arthritis.
Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.
Kidney-friendly squashes include yellow crookneck, scallop, and spaghetti. Some that should be enjoyed on occasion in half serving sizes (due to their potassium content) include pumpkin, butternut, acorn, hubbard and zucchini.
Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.
Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.
Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
