Butternut Squash Soup

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The following is adapted from the Food Network Kitchens recipe.

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I’m starting my new year’s resolution early this year - to come up with recipes I’ve never made before. I’m a huge fan of butternut squash with its comforting savory sweetness, and butternut squash soup has been on my to-try list for several years now. So this week I buckled down and made it, frankensteining a few different recipes together until I came up with something I loved!

This soup recipe is full of sweetness and spice. It pairs perfectly with a nice crusty bread as a main course, but works well as a side dish too! I paired it with salmon for dinner this week, and the soup really complemented the spiciness of the harissa seasoning I used on the fish.

Can’t get much more fall-esque than that, can it?

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Cooking Level

Foundational | BEGINNER | Intermediate | Advanced

Special Tools

A blender, food processor, or stick blender is recommended for this recipe in order to get the soup really nice and creamy.

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Yield: 4 servings

Author: Karyn Shalda, Cooking to the Point

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Butternut Squash Soup

All the comforts of autumn root vegetables in a soup! This savory, slightly sweet dish is full of flavor and makes a perfect main or side dish.

Prep time: 1 HourTotal time: 1 Hour

Ingredients

• About 36 oz. butternut squash, pre-cut into cubes
• 2 ribs celery
• 2 small apples (honeycrisp or similar)
• 4 carrots (or alternatively 8 oz. baby carrots)
• 1 onion
• 3 cloves garlic
• 3 C vegetable broth
• Avocado or Olive Oil
• 2 T salted butter (optional)
• 1 t cinnamon
• 2 t champagne vinegar
• 1 T maple syrup
• Salt and Pepper

Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a large bowl, place the 36 oz. butternut squash cubes. Drizzle with about 1/4 C Avocado or Olive oil over the cubes, toss to coat, then sprinkle with about 1 t of salt, and 1 t pepper. Toss again to coat.
3. While the oven is heating, cut the 1 onion into chunks. Slice the 4 carrots into 1-inch pieces, mince the 3 cloves garlic, and slice the 2 ribs celery and 2 small apples into bite-sized pieces.
4. Drizzle a large baking sheet with oil, then lay the butternut squash out in a single layer. Roast in the oven for 30 minutes, tossing halfway through.
5. While the butternut squash is cooking, heat 1-2 T of oil and/or 2 T salted butter in a large skillet over medium-high heat. Place the onion, celery, carrots, apple, and garlic into the pan and sauté, tossing frequently, for about 30 minutes or until all the vegetables are pretty soft. Add a pinch of salt and pepper to season.
6. Once the butternut squash and vegetables are cooked, place into a blender or food processor along with the 3 C vegetable broth, 1 t cinnamon, 1-2 t champagne vinegar, and 1 T maple syrup, along with 1 t salt and 1/2 t pepper. Blend until smooth. You may alternatively put the mixture in a sauce pan and blend with a stick blender.
7. If needed, heat the mixture on the stovetop until just bubbling. Serve immediately, using parmesan cheese, parsley, pumpkin seeds, candied nuts, or cream as a garnish if you wish!
8. Enjoy!