What’s better on a 16 degree winter day than a bowl of thick, hot soup? I would argue just about nothing, except maybe snuggling… Well then here’s the second best thing: butternut squash soup!
This soup is thick and hearty without being heavy, making it the perfect fall and winter comfort meal. Plus, it only requires a few simple ingredients! Butternut squash is probably my favorite squash because of it’s great, sweeter flavor and creamy consistency. It may be a pain to cut and peel, but it is well worth the effort!
Here’s what you’ll need:
Butternut squash – white onion – vegetable broth – olive oil – sea salt – black pepper – ground nutmeg – cinnamon
I’ve tried the pre-chopped butternut squash that is available at my local grocery store and I just don’t feel like the taste measures up. I really prefer peeling and chopping a fresh squash myself, so if you have the time it’s definitely worth the extra effort!
Start off by cutting the ends off of the squash an then splitting it down the middle. Next, scoop out the pulp and seeds. I recommend setting the seeds aside for toasting as they make a great topping for the soup!
Next, peel the squash using a vegetable peeler and chop it into cubes.
Chop up the onion and add both vegetables to a large mixing bowl. Coat the squash and onion with 1 tablespoon of olive oil, black pepper, and a light sprinkle of sea salt.
Pour the seasoned squash and onion mixture onto a parchment paper lined baking sheet and bake at 400 degrees for 30 minutes. Stir the mixture once or twice throughout to ensure the vegetables cook thoroughly and evenly.
Once the squash has cooked for 30 minutes it should be easy to pierce with a fork. Transfer the mixture into a soup pot and add in 2 cups of vegetable broth and 2 cups of water. Add in 1 teaspoon ground nutmeg and 1/2 teaspoon of cinnamon.
Cover the pot and allow it to simmer for 25 minutes. Then carefully transfer the soup into a blender, or use a stick blender, and blend thoroughly. The soup should be thick but not chunky and a beautiful light orange color.
Ladle some soup into a bowl and top with more cinnamon and toasted cinnamon squash seeds!
To make the cinnamon squash seeds – wash the seeds so they are free from any excess pulp and coat them with 1/4 tablespoon of olive oil and as much cinnamon and sea salt as desired! Simply roast them in the oven at 350 degrees for around 15 minutes and enjoy! This can be easily done while the soup is simmering.
Be sure to comment below if you decide to make this soup – I would love to hear your thoughts!