Butternut Squash Soup Recipe | Mark’s Daily Apple

Simple, creamy, and comforting, this selfmade, wholesome butternut squash soup is the best weeknight dinner. This basic cup of soup encompasses a delicate, earthy taste with a wealthy and velvety texture. Bring this autumn squash soup recipe into your rotation year-round! Try serving it with recent microgreens or steak bites on the facet.

How to Make Butternut Squash Soup

Skip the store-bought squash soup or the overpriced bowl on the lunch counter and make butternut squash soup proper at dwelling.

Tip: you’ll want a blender or meals processor to ensure your soup has the appropriate consistency.

How to Peel Butternut Squash

Starting with a complete squash may be daunting in the event you don’t know find out how to deal with this oddly formed gourd, however it’s easy:

• Start by utilizing a vegetable peeler to take away the exhausting outer peel.
• Next, use a big, very sharp kitchen knife to chop off the stem finish and the underside.
• Cut off the neck of the squash, proper above the place the squash begins to turn out to be spherical.
• Stand every bit on finish and thoroughly slice lengthwise by way of the center.
• Use a spoon to scoop out the seeds.

Now that your squash is minimize into quarters, you may chop it into no matter form you need. For this recipe, you’ll need 3/4-inch to 1-inch cubes.

Can you Freeze Butternut Squash Soup?

Yes! This soup is ideal in the event you wish to meal prep. To freeze: let it cool, separate it into freezer-safe glass or silicone containers (like Souper Cubes) and place it within the freezer. It’ll final within the freezer for as much as three months.

Butternut Squash Soup Recipe

Makes: 6 servings

Ingredients

• 2 Tbsp. olive or avocado oil
• 1/2 minced onion
• 3 cloves garlic
• 1 chopped medium butternut squash (about 7 cups)
• 4 cups broth of selection (I used a low sodium rooster broth)
• 2/3 cup milk of selection
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. floor ginger
• 1/4 tsp. smoked paprika
• 1 Tbsp. butter
• handful of recent sage leaves

Directions

Heat the oil in a pot in your stovetop over medium warmth. Once scorching, add the minced onion and saute for 3 to five minutes, or till it begins to melt. Add the garlic and stir till aromatic, then add the butternut squash chunks. Use a spoon or spatula to stir the butternut squash so it’s coated within the oil and cooks for a minute or two.

Add the broth to the pot and produce to a boil, then scale back the warmth to a simmer. Cover the pot and permit it to prepare dinner for about 20 minutes, or till the squash is tender. Add the pepper, salt, ginger, and paprika and stir.

Remove the pot from the warmth and add the milk slowly, stirring as you go to forestall it from curdling.

Use an immersion blender to mix till easy, or rigorously switch to a high-speed blender or meals processor and mix. Adjust seasoning to style. Set apart.

Heat the butter in a small pan. Once melted and effervescent, add the sage leaves. Fry the sage within the butter for a couple of minutes till it browns and turns into crispy. Carefully take away the sage from the pan and blot it on a chunk of paper towel or a material. Crumble on prime of the bowls of soup and/or place a couple of entire sage leaves on prime.

Tips:

• The quantity of salt you add will range primarily based on the sodium content material of your broth. I at all times advocate including much less salt at first. You can add extra after you mix it up and season to style!
• This soup would even be scrumptious with some crispy bacon on prime. Feel free to make use of bacon drippings or animal fats in lieu of the oil.
• I extremely advocate roasting a head of garlic (recipe coming quickly!) and including a minimum of half of the pinnacle of roasted garlic to the soup earlier than mixing. It provides a beautiful taste!
• Don’t have butternut squash? You could make this soup with quite a lot of autumn/winter squash and root veggies, together with a combo of acorn squash, pumpkin, candy potatoes, or carrots.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook fb iconprint print iconsquares squares iconheart coronary heart iconheart strong coronary heart strong icon

Description

Simple, creamy, and comforting, this selfmade wholesome butternut squash soup encompasses a delicate, earthy taste with a wealthy and velvety texture. It is good for a weeknight dinner. Freeze leftovers for as much as three months.

2 Tbsp. olive or avocado oil

1/2 minced onion

3 cloves garlic

1 chopped medium butternut squash (about 7 cups)

4 cups broth of selection 

2/3 cup milk of selection

1/2 tsp. black pepper

1/2 tsp. salt

1/2 tsp. floor ginger

1/4 tsp. smoked paprika

1 Tbsp. butter

Handful of recent sage leaves

Heat the oil in a pot in your stovetop over medium warmth. Once scorching, add the minced onion and saute for 3 to five minutes, or till it begins to melt. Add the garlic and stir till aromatic, then add the butternut squash chunks. Use a spoon or spatula to stir the butternut squash so it’s coated within the oil and cooks for a minute or two.

Add the broth to the pot and produce to a boil, then scale back the warmth to a simmer. Cover the pot and permit it to prepare dinner for about 20 minutes, or till the squash is tender. Add the pepper, salt, ginger, and paprika and stir.

Remove the pot from the warmth and add the milk, slowly and stirring as you go to forestall it from curdling.

Use an immersion blender to mix till easy, or rigorously switch to a high-speed blender or meals processor and mix. Adjust seasoning to style. Set apart.

Heat the butter in a small pan. Once melted and effervescent, add the sage leaves. Fry the sage within the butter for a couple of minutes till it browns and turns into crispy. Carefully take away the sage from the pan and blot it on a chunk of paper towel or a material. Crumble on prime of the bowls of soup and/or place a couple of entire sage leaves on prime.

Notes

• The quantity of salt you add will range primarily based on the sodium content material of your broth. I at all times advocate including much less salt to begin. You can add extra after you mix it up and season to style!
• This soup would even be scrumptious with some crispy bacon on prime. Feel free to make use of bacon drippings or animal fats in lieu of the oil.
• I extremely advocate roasting a head of garlic and including a minimum of half of the pinnacle of roasted garlic to the soup earlier than mixing. It provides a beautiful taste!
• Don’t have butternut squash? You could make this soup with quite a lot of autumn/winter squash and root veggies, together with a combo of acorn squash, pumpkin, candy potatoes, or carrots.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 213
• Sugar: 6g
• Sodium: 247mg
• Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 8g
• Protein: 3g
• Cholesterol: 5mg
• Net Carbs: 20g

Keywords: Butternut squash soup

About the Author

A meals blogger, recipe developer, and private chef primarily based in Missouri, Priscilla focuses on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and comply with her meals adventures on Instagram and Pinterest.

Post navigation

If you want so as to add an avatar to all your feedback click on right here!