Butternut Squash Soup
This butternut squash soup is tasty, simple, and vibrant, perfect for a gloomy winter day!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 butternut squash ((about 2.5 pounds))
- 2 cloves garlic
- 2 Tablespoon oil ((neutral))
- 3½ - 4 cups stock, heated ((chicken or vegetable))
- 1 tsp salt
- ½ tsp ground cinnamon
- Pinch of white pepper
- Pinch of nutmeg
- Creme Fraiche ((optional))
Instructions
- 1
Preheat oven to 375°F.
- 2
Prepare butternut squash. Peel and deseed the squash. Cut it into 1 inch cubes. Add cubed squash and garlic to a bowl and toss with oil. Spread evenly onto a parchment lined sheet pan.
- 3
Roast butternut squash. Roast the butternut squash for about 40-50 minutes or until the squash is tender and caramelized slightly.
- 4
Blend. Once the butternut squash is tender and caramelized, transfer it to a blender. Add salt, white pepper, cinnamon, nutmeg, and 3½ cups of hot stock. Blend until smooth.***If you prefer a thinner soup, add 4 cups of hot stock instead of 3½.
- 5
Serve and enjoy! Serve the soup while it's hot!Optional: Serve with creme fraiche, candied bacon, and/ or bread.