Even if you’re not a big fan of squash, you have GOT to try this butternut squash soup. It is absolutely delicious. There is so much flavor and so many vitamins packed into this healthy soup!
My husband’s foodie uncle was recently visiting from Boston, and he made three different kinds of soup for a dinner party for our family. I don’t like squash. I’m not gonna’ lie, I just tried his butternut squash soup to be polite… BUT I ended up loving it and eating two giant bowls because of the amazing flavor.
The squash and an onion are roasted with a little olive oil drizzled on top, and a little salt and pepper. Simple, and yet oh so delicious. One of my favorite parts of the soup is the slight orange flavor of the soup that comes from the orange zest that is added, along with a little bit of nutmeg. I promise you will not regret making this amazing soup. Last week it rained (which it hardly ever does here in So Cal), so this hot soup was just perfect!
To make prep time even easier and faster, I bought a package of the chopped up butternut squash chunks from Costco.
Butternut Squash Soup Recipe
- 2 Butternut squashes, slice in half lengthwise (or a package of b. squash chunks from Costco)
- 1 Onion, diced
- Olive oil
- Salt and white pepper (or regular pepper world too)
- 2 Cans chicken broth (14.5 oz. each)
- Zest of one orange (I didn’t use the juice, but if you want a strong orange flavor, feel free to use)
- 1/4 Tsp. nutmeg
- 1 Cup heavy cream, half and half, or milk (I used 2% milk and it tasted great)
1. Preheat the oven to 400 degrees. If you are using whole squash, then drizzle olive oil over the tops of the squash, add salt and pepper, and place on a foil-lined baking sheet flesh side down. (If you are using the Costco cut squash, place the squash in a large Ziploc bag, drizzle a couple Tbsp. of oil over the top, add some salt and pepper, seal the bag, and shake until it is all coated evenly. Place on a foil-lined baking sheet.) Add the diced onion to the squash on the baking sheet, and bake for 20 minutes.
2. After 20 minutes, remove the squash and onion from the oven and place in a large pot. If you used whole squash, then scoop out the soft flesh from the squash with a spoon, and place it in a large pot with the onions. Pour the two cans of chicken broth over the vegetables, along with the orange zest and nutmeg. Let simmer for 5-10 minutes on medium-low heat, and then add the cream, half and half, or milk. Remove from heat. Let cool slightly.
3. Carefully use an immersion blender, blender, or food processor to puree the soup in batches. Be careful, because the soup is still very hot! Only add a small amount of soup to the blender or food processor because it will expand because of the heat.
And that’s it! This soup has so much flavor and depth to it, you would never know it was this easy or quick to make. Do yourself a favor and whip up a batch today!
How do you feel about squash? Love it or hate it?
xo, Laura
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