Savory & Spiced Up Butternut Squash Soup

The air is crisp, and the leaves are falling which means that soup season is officially upon us! I had a beautiful butternut squash sitting in my kitchen and decided to whip up a quick soup last night using a few seasonal spices and some fresh rosemary that was growing in my garden. The end product was so delicious that I knew I had to publish the recipe just in case any of you were interested in making a soup course for your Thanksgiving dinner this year!

INGREDIENTS

• Butternut Squash [ 1 ]
• Olive Oil [ A Generous Drizzle ]
• Garlic Powder [ A Good Sprinkling ]
• Cumin [ A Good Sprinkling ]
• Nutmeg [ A Good Sprinkling ]
• Cinnamon [ A Good Sprinkling ]
• Crushed Red Pepper OR Cayenne [ A Good Sprinkling ]
• Salt [ A Good Sprinkling ]
• Black Pepper [ A Few Grinds Of The Mill ]
• Fresh Rosemary [ A Few Springs ]

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• Chicken Stock OR Vegetable Stock [ 1.5 Cups ]
• Garlic Powder [ A Second Sprinkling ]
• Crushed Red Pepper OR Cayenne [ A Second Sprinkling ]
• Salt [ A Few More Pinches ]

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• Fried Onion Pieces [ A Generous Sprinkling ]
• Greek Yogurt OR Sour Cream OR Dairy Free Cream [ A Small Dollop ]

TOOLS

• Baking Sheet
• Medium Pot
• Immersion Blender OR Traditional Blender
• Measuring Cups
• Cooking Spoon
• Tablespoon

EXTRAS

A few slices of freshly, toasted bread!

YIELD

This recipe serves 4 – 6 people.

Simply double or triple the recipe to make a larger batch.

Step One

Have fun!

Step Two

Preheat your oven to 375°.

Step Three

Rinse your butternut squash, chop off the stem, and slice it lengthwise down the center.

Step Four

Use a tablespoon to scoop out the seeds from both halves before placing the squash flesh side up inside a baking dish or on a sheet tray.

Step Five

Drizzle both halves of the squash with olive oil before sprinkling each piece with garlic powder, cumin, nutmeg, cinnamon, crushed red pepper or cayenne, salt, and black pepper. Throw some fresh rosemary on top of the squash OR even some fresh thyme if you have it.

PRO TIP: I was feeling a bit lazy when I made this soup, but feel free to toss some fresh garlic cloves into the pan. They will roast alongside your squash and can be blended in with your soup afterward!

Step Six

Roast the squash for 45 minutes to 1 hour.

Once the flesh is fork tender – remove the pan from the oven, and allow your butternut squash to cool.

Step Seven

Once cool, use a tablespoon to scoop out the roasted squash away from the skin.

Place the squash directly into your pot if you plan on using an immersion blender OR directly into a traditional blender if you do not have a stick blender.

Step Eight

Add in your stock to the roasted squash, and blend until smooth.

If you prefer a thicker, luscious soup only add about 1.5 cups of stock. If you prefer a thinner soup, add 1/4 cup more liquid at a time until the soup reaches a consistency that you most prefer.

If you puree the mixture in a traditional blender, transfer the soup into your pot once done.

Step Nine

Warm your soup over medium to low heat on the stove, and gently stir while the soup heats up.

Step Ten

While the soup is warming up – taste the mixture, and add a few sprinkles of salt at a time until it is seasoned to your liking.

I decided to add a second sprinkling of garlic powder and crushed red pepper at this time for an additional punch of flavor – but feel free to skip this step if you’re so inclined.

Step Eleven

Last but not least – ladle up a bowl of your hot, butternut squash soup.

Garnish with a generous sprinkling of fried onions and a dollop of greek yogurt.

Step Twelve

Enjoy your soup with some crunchy bread!

Happy Cooking & Happy Thanksgiving!