I love making this simple and delicious soup through fall and winter! There are a lot of ways to alter this recipe and you can feel free to experiment by adding milk or cream, cinnamon or ginger, or any other herbs you may like. But I like to keep it simple and let the flavor of the squash itself shine. This hearty soup makes a great light meal when paired with some multi-grain crackers or bread or serves as a delicious side dish.
The recipe and nutritional information is after the jump.
Simple & Easy Butternut Squash Soup
1 butternut squash
4 cups of vegetable or chicken broth
salt and fresh cracked pepper to taste
1. Preheat your oven to 350 degrees.
2. Slice your butternut squash in half lengthwise. A good quality chef’s knife works best for this.
3. Use a spoon to scoop out the seeds and stringy bits.
4. Coat a baking sheet with raised edges with cooking spray and place the cut squash face down on the sheet. Feel free to line your pan with foil for easy clean up. Pierce the outside of the squash a few times with your knife to release steam.
5. Bake for one hour or until completely soft. Don't have that kind of time? Throw it in the microwave. I won't tell anyone. Just place it face down in microwave-safe dish and turn that baby on high for 10 minutes. Check and add time in two minute increments until it's super soft.
6. Remove from the oven and immediately use a spoon to scoop out the flesh and place it into your blender. Be careful, it will be hot. I usually hold it steady with a fork. Cover with about 1 cup of broth and a little salt and pepper.
7. When you put the cover on the blender, remove the center piece so that the steam can escape.
8. Cover the vent with a kitchen towel BEFORE you turn your blender on. Learned that one the hard way! Just kidding but it's a funny image right? Use your puree setting to blend. If it’s too thick and it probably will be, add more broth and blend again. Be sure to taste it as well and add more salt and pepper as desired.
9. Pour into bowls and serve immediately.
Note: Depending on the size of your squash and the size of your blender, you make need to do puree the soup in two batches.
Butternut Squash is a considered a “power food.” Technically a fruit, this orange-fleshed gourd is loaded with carotenoids, which protect against heart disease. A nice dose of folate adds to its heart-healthiness while significant amounts of potassium supports bone health and vitamin B6 helps regulate nervous and immune systems. Not bad for a low fat, high fiber food.by