Butternut Squash soup is one of our favorite soups because it’s incredibly flavorful, healthy, and easy to make! This is our simple recipe for a basic butternut squash soup. The best part is that it is dairy free – no cream or milk needed to get that creamy texture.
We have been really focusing on our reducing our waste as much as possible and part of that has included a subscription to a weekly CSA delivery box from a local farm. We have been LOVING it. Seriously, it is so much fun to see what kind of veggies we’re going to get every week and coming up with new ideas of what we can cook with them. We go through JBG organic and get a weekly individual box (good for about 1-2 people) that costs about $23/week. We get a TON of veggies and fruits and feel it is totally worth it. It is available in Dallas, Austin, Houston, and San Antonio areas, so check them out. Â All that to say … our box this week had 4 butternut squashes! We decided it was definitely a good week to make some soup.
We start by roasting the squash. It takes a while, but gives the soup a very concentrated flavor. Using a pinch of sugar is key – as it helps to bring out the sweetness of the squash. We cooked ours for about 1 hour, but the time might vary depending on the size of your squash. You want to really make sure the squash is soft, otherwise it won’t blend well.
Once the squash is cooked, we put our handy Vitamix to work. We absolutely love this blender, especially for soups. It blends so well, the soups turn out so creamy without having to add any cream. We simply throw in the roasted squash, along with some vegetable stock (or chicken stock), and a pinch of nutmeg, then let it blend for about 2-3 minutes. It comes out perfectly smooth and creamy.
This soup is great alone, but works well with all types of toppings. This week, we opted to make a quick picadillo using some ground lamb, peppers (also from our CSA box), onion, and tomatoes. You can use our beef empanada filling recipe for a similar picadillo. We topped off the soup with that picadillo mixture, along with some chili oil and fresh herbs. It’s also great alone and perfect to pair with a slice of quiche for any easy and healthy lunch. Get creative with it!
Ingredients
Method
- Preheat oven to 375F
- Cut butternut squash in half, lengthwise, and remove seeds.
- Drizzle generously with olive oil. Season evenly with salt, pepper, and sugar. Place onto baking sheet, flesh side up.
- Roast in oven for about 60 minutes or until squash can be easily pierced with a fork (time may vary depending on size of your squash).
- Remove from oven. Let cool slightly.
- Scoop the roasted squash into blender. Add 2 cups stock and pinch of nutmeg. Blend for about 2-3 minutes until well combined. Add additional stock as needed until desired consistency is reached.
- Season with salt and pepper, to taste.
- Serve with topping of your choice!