As it gets colder outside and the leaves start to fall, creamy butternut squash soup is a natural go-to favorite. It’s comforting, delicious, and perfectly seasonal! By adding a few unexpected ingredients and layering flavors, you can elevate a classic butternut squash soup into a gourmet experience.
Why Butternut Squash?
Butternut squash, with its velvety texture and naturally sweet, nutty flavor, is a fantastic base for soups. It’s packed with vitamins A and C, fiber, and antioxidants, making it a nutritious choice as well as a delicious one. When roasted, it caramelizes slightly, deepening its flavor – a perfect foundation for a rich, cozy soup.
Butternut Squash Soup
- Total Time: 1 hour
- Yield: 6 1x
Description
This is not your average Butternut Squash Soup recipe! It’s complex flavor is enhanced with carrot, bell pepper, garlic, and thyme! Sprinkle some pumpkin seeds on top for some added texture.
Ingredients
3 medium butternut squash
5 carrots
2 red bell peppers
2 garlic bulbs
6 sprigs of thyme
olive oil
6 cups of chicken stock
salt
pepper
Instructions
Preheat oven to 350 degrees.
Cut butternut squash in half and set aside.
Peel carrots and set aside
Cut bell peppers into quarters, removing insides and stem.
Cut garlic bulbs in half and set aside.
Place all vegetables on a large sheet pan, toping with thyme sprigs, and drizzle with olive oil.
Add salt and pepper to taste.
Bake vegetables in the oven for 30 minutes or until browned.
Remove 1/2 of vegetables and place into a Vitamix or blender with 3 cups of chicken stock. Blend until smooth and then pour into a large stovetop pot.
Repeat the step above again using the other half of the vegetables.
Heat the soup mixture on medium heat until it reaches your desired temperature.
Ladle into bowls and sprinkle with pumpkin seeds (if desired) to add texture.
Serve with your favorite rustic bread to balance out your meal.
Enjoy!
- Prep Time: 30
- Cook Time: 30
- Category: Soup
- Cuisine: American
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