This butternut squash soup is what fall dreams are made of! Hot, creamy, sweet, and savory. Of all the soups I make in the fall and winter, this butternut squash soup just may be my favorite.
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Butternut squash soup really isn’t too hard to make and of course I use my favorite small appliance, an immersion blender, to quickly whip this into a consistency that everyone from babies to adults will enjoy. I typically double the recipe and freeze half to serve up as a quick weeknight meal later on. If you want to try freezing this soup too, I recommend leaving the cheese out before you bag it up for the freezer. Then when you are ready to use it, reheat and stir the cream cheese in just prior to serving. The cheese is absolutely optional, though. I add it for protein, but this soup tastes just as good as a vegan dish.
I also like to save the squash seeds and roast in the oven to use as a crunchy topping when I serve the soup. Simply rinse the seeds under water and rub with your fingers to remove the squash “guts”, then toss with a little bit of olive oil and sea salt. Spread out on a baking sheet and roast in the oven at 375 degrees for about 10-15 minutes until browning and crunchy. If you are feeling spicy, then sprinkle with a little cinnamon or nutmeg. Be careful, these are addicting and you may find that you’ve consumed the entire batch before you even have a chance to garnish your soup!
Butternut Squash Soup
Equipment
- immersion blender
Ingredients
- 1 small-medium butternut squash peeled, seeded, and chopped into 1/2 inch pieces
- 1 large honeycrisp apple cored and chopped no need to peel
- 3 tablespoons Extra virgin olive oil
- 1 medium onion chopped
- 1 quart vegetable broth
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 can pumpkin puree or 2 cups homemade pumpkin puree
- 2 ounces cream cheese
Instructions
- Heat the olive oil over medium heat in a large stock pot until shimmering.
- Add onion to the pot and sauté 3-5 minutes until beginning to soften.
- Add the butternut squash, apple, salt, curry, ginger, and cinnamon and stir until fragrant and the vegetables are coated with the seasonings.
- Add in the broth and bring to a boil over medium high heat. Turn the heat down to low, cover, and simmer for 20 minutes until the squash and apples are very soft.
- Stir in the pumpkin puree and cream cheese until most chunks are melted into the soup.
- Use an immersion blender and blend until smooth. Serve warm.
Notes
