Butternut Squash Soup
I had never had butternut squash soup till I started dating my husband. His mom made it the Autumn we were engaged for a family dinner and I remember it being unlike any soup I’d ever eaten. This is her recipe. Most soups are savory but this one has a unique sweetness to it. It’s perfect for a fall dinner when the air is getting crisp outside and you need something to warm you up. Another reason this is a fabulous recipe is that it takes less than half an hour from start to finish (as long as you aren’t super slow at cutting and peeling) For best results, eat while wearing the coziest sweater you own. This recipe pairs wonderfully with my homemade croutons recipe!
PrintButternut Squash soup
The coziest fall soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves about 6-7 bowls 1x
Ingredients
3 lbs of butternut squash, peeled, seeded and cut into 1-inch cubes
¼ cup olive oil
¼ tsp salt
¼ tsp pepper
1 medium yellow onion, diced small
1 tablespoon butter
3 cups of chicken stock
Pinch of nutmeg
Pinch of cloves
1 tsp curry powder
¼ cup pure maple syrup
½ cup whipping cream
Garnish: pumpkin seeds, roasted pine nuts, homemade croutons
Instructions
Preheat oven to 350 F.
In a bowl, toss the squash with olive oil and sprinkle salt and pepper over it. Mix till evenly coated. Roast on a rimmed baking sheet for 15 minutes.
While squash is in the oven, place onion in a soup pot with butter. Heat on low till onions are translucent.
Add chicken stock and squash to pot and bring to a boil. Cook until tender.
Place mixture in a blender and blend till smooth.
Return to pot and add nutmeg, cloves, curry powder, maple syrup and whipping cream. Stir till combined.
Serve with garnish if desired.
Notes
To roast pine nuts, place pine nuts in a single layer in a pan over medium heat. Stir frequently until golden brown.
This is one of my favorite soups. The little touch of curry makes all the difference.