HomeDIY CraftButternut Squash Soup - A Beautiful Mess

Butternut Squash Soup – A Beautiful Mess


If you’re looking for a simple, filling, and healthy soup recipe, look no further than this Butternut Squash Soup. If you’ve never had it before, butternut squash tastes similar to sweet potatoes in that it can be sweet or salty and has an almost nutty flavor. This soup brings out those flavors while enhancing and deepening them with the addition of rosemary, sage, and a little heat from the cayenne pepper.

This butternut squash soup recipe requires only eight basic ingredients (plus seasonings) and only about 30 minutes to prepare. Although I tend to use a little less butter and chicken broth, you can easily replace it with vegetarian or even vegan-friendly options. This soup is thick and filling all on its own, but a few crackers or a little toast never hurts.

Related: Want more butternut squash recipes? Next, try the Butternut Macaroni and Cheese, Butternut Squash Spaghetti or Red Curry Butternut Soup.

ingredients

  • olive oil
  • ghee
  • Leeks
  • garlic
  • Butternut squash
  • wise
  • Rosemary
  • Chicken stock
  • cayenne
  • Salt and Pepper

I like to serve this with crackers or toasted baguette, but it’s optional.

directione

Peel and remove the seeds from the squash. Cube into small pieces. Sit aside.

Chop the shallots and chop the garlic. Sage and rosemary pieces.

In a medium-sized pot, melt the butter and oil together over medium heat. Cook the shallots and garlic in the mixture with a pinch of salt and pepper until soft, about 2 minutes. Add sage, rosemary, and squash. Cook another 1-2 minutes.

Add inventory. Season with a little salt and pepper and stir in the chili. Reduce heat to medium/low and cover. Cook until the squash pieces can be easily cut off with a spoon. This usually takes about 18-20 minutes, but will depend somewhat on the size of the squash cubes and the heat level.

use Immersion blender To mash the soup. Or you can do this in a blender but transfer all the soup ingredients to the blender, puree them, and then return them to the bowl. If you are using a blender over an immersion blender, just be careful not to spill or splash the hot liquid on yourself.

Taste and add salt and pepper as needed. Serve hot.

Tips for making

  • While the skin of the butternut squash is edible after cooking, I prefer peeling it for this soup recipe because it makes it more silky and creamy. I tend to do this with a potato peeler.
  • If you want to make this vegetarian, simply replace the chicken broth with the vegetable broth.
  • And if you want to make this vegan friendly in addition to swapping out the broth, you should also use vegan butter or replace the butter with all olive oil.
  • You can store the rest of the soup in an airtight container in the refrigerator for at least 5 days. Reheat in the microwave or stove.

More great soup recipes:

Frequently asked questions

Is butternut squash good for you?

Yes, pumpkin is rich in vitamins, minerals, antioxidants and fibre.

Are butternut squash peels edible?

Yes, after cooking, the skin of the butternut squash is edible, although it is often peeled off in recipes.

Is butternut squash a fruit?

Yes, pumpkin is a fruit.

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Creamy and silky soup recipe

fruit 2

to equip 5 minutes

He cooks 25 minutes

the total 30 minutes

directions

  • Peel and remove the seeds from the squash. Cube into small pieces. Sit aside.

  • Chop the shallots and chop the garlic. Sage and rosemary pieces.

  • In a medium-sized pot, melt the butter and oil together over medium heat. Cook the shallots and garlic in the mixture with a pinch of salt and pepper until soft, about 2 minutes.

  • Add sage, rosemary, and squash. Cook another 1-2 minutes.

  • Add inventory. Season with a little salt and pepper and stir in the chili.

  • Reduce heat to medium/low and cover. Cook until the squash pieces can be easily cut off with a spoon. This usually takes about 18-20 minutes but will depend somewhat on the size of the squash cubes and the heat level.

  • use Immersion blender To mash the soup. Or you can do this in a blender but transfer all the soup ingredients to the blender, puree them, and then return them to the bowl. If you are using a blender over an immersion blender, be careful not to spill or splash the hot liquid on yourself.
  • Taste and add salt and pepper as needed. Serve hot.

Notes

Although the skin of the butternut squash is edible after cooking, I prefer peeling it for this soup recipe, because it makes it more silky and creamy. I tend to do this with a potato peeler.
If you want to make this vegetarian, simply replace the chicken broth with the vegetable broth.
And if you want to make this vegan friendly, in addition to swapping out the broth, you should also use vegan butter or replace the butter with all olive oil.
You can store the rest of the soup in an airtight container in the refrigerator for at least 5 days. Reheat in the microwave or stove.

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Nutritional facts

Pumpkin soup

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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