Butternut Squash Soup

A bowl of Homemade Butternut Squash soup is essential as soon as the weather gets chilly.  There is so much flavor and richness in this recipe; you will not believe how healthy it is.  The child in me likes serving this with a grilled cheese sandwich cut into strips so you can dunk them into the soup.  This Butternut Squash Soup recipe is so delicious, my family loves it, and I know yours will too.     

I avoided cooking with butternut squash for so long because the thought of cutting intimated me. I would see the beautiful display of seasonal squash in the store, and a million recipes would pop into my head. Sadly I would pass it up. Tutorials on how to cut butternut squash seemed to be a death wish, or at least a finger loss, so again, no thank you. Then I remembered roasting spaghetti squash in the oven, and the prep wasn’t too bad. I got up enough courage, bought the squash, and was determined to handle it like a professional.

Helpful Tools To Make The Butternut Squash Soup

• Boos cuttingboard– Used daily in my house and it looks beautiful as a serving piece as well.
• Vitamix High Speed Blender– Another daily used appliance in my home. I use this high-speed blender for everything from soups to baby food.
• Baking sheets– Perfect to roast the butternut squash and any other veggies or sheet pan dinners you might be whipping up.
• Better Than Bouillon– The best bouillon to make stock.

Preparing the Butternut Squash

So here we go, my easier way of cutting and roasting butternut squash. Preheat the oven to 425 F degrees.  Leaving the skin on, trim both ends of the squash to get a nice flat surface. This will give you more control as your slicing through.  Standing the squash vertical with the wider side against the cutting board, take your large knife and slice directly down the center. With minimal pressure, you should have two even slices and all your fingers.

Roasting Butternut Squash

Go ahead and scoop out the seeds, brush with olive oil and sprinkle with salt and pepper.  Lay the butternut squash, cut side up, on a baking sheet, and pop into the oven for 30-40 minutes, or until a knife can easily penetrate the flesh. Let the squash cool while you prepare the rest of the soup.   

Melt the coconut oil and add your diced apple, carrot, celery, shallots, and garlic and cook over medium heat.  Cook until tender, about 7-10 minutes. The coconut oil gives such a unique flavor that pairs well with the other flavors in the soup.

By now, the butternut squash has cooled enough to handle.  Simply scoop out the flesh with a large spoon and add it to the veggies. 

Next, add 3 cups of the broth.  I reserve the remaining cup for the end to thin out the soup if needed. In other posts, I have mentioned that I only use Better Than Bouillon to make my broths (unless I make my own).  It has the best taste with the perfect blend of spices that give recipes that extra homemade goodness.  Toss in the fresh sage leaves and cinnamon stick and give a good stir. Taste and see if you need to add extra salt.  Simmer on low for about 20-30 minutes to marry all the flavors together.  Stir occasionally.

Velvety Smooth Soup

At this point, you have two choices to puree.  If you want to have a super smooth consistency, use the blender.  Let it run until the ingredients are completely blended.  If you want more texture, use an emulsion stick blender.  You have more control and can stop when the desired texture is reached.  I prefer this Butternut Squash Soup very smooth, so I use my Vitamix and sometimes add the remaining broth if needed. Top with a tiny bit of cream to add to the richness, and you’re ready to enjoy!