Butternut Squash Soup Recipe
Butternut squash soup recipe is the perfect recipe for fall! It’s full of creamy goodness and pairs well with a chunk of crusty bread!
We aren’t die-hard gardeners, but we have had success with tomatoes and pumpkins in the past, so we decided that would be what we focus on. We thought to ourselves that this would be a great activity and take our minds off COVID.
Funny story, we ordered seeds from Amazon when the pandemic started, and we thought we had only ordered pumpkin seeds. As the plants started to grow, we realized that one of the plants was butternut squash.
I have never cooked any recipe that has called for a butternut squash before. Heck, if it shows up in your garden you have to make something, right? I’m glad I did!
Even if you aren’t a big butternut squash lover, you will love this soup. Butternut squash and cool weather go together like burger and fries—which, really, they were.
butternut squash soup recipe
- Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
- Meanwhile, in a large pot over medium heat, melt butter, and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, and pepper.
- Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.) Add the heavy cream and combine.
Take your soup to another level by adding pumpkin seeds or green apple cubes as a garnish! You will thank me!
Did you try our Butternut Squash Soup Recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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