Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 3 tbsp. olive oil; 1 medium onion (you could use whichever you like but I used a red onion); Salt and black pepper to taste; 1 garlic clove, finely chopped; 1 tsp. grated ginger; 1/2 tsp rosemary; 3 cups of water; 2 1/2 - 3 lb. Butternut squash (peeled and cubed)

by Sarah’s Kitchen

5 Cups

1 hr

You know those kinds of days where it's just super chilly in the morning and you just decide you want to sit on the couch all day snuggled with a warm blanket.

Yeah that's me right now.

It's 50 degrees out and I need to stay warm and cozy. So instead of having an ice cream (I swear I can eat ice cream all year long) I got up and made my favorite fall soup: Butternut Squash Soup. The hint of sweetness from the butternut squash makes this 10x better! It's made completely with fresh squash and herbs so you're staying healthy too! What's not to like about this?

For more tips on how to nail this recipe, check out the full post on my blog here.

Happy cooking friends!

Butternut Squash Soup

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Recipe details

Yield 5 Cups
Time spent: Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Instructions

Heat oil in a cast iron pot. When it becomes hot, sauté your onions until soft.
Add your cubed butternut squash and let it cook until tender (about 9-10 minutes).
Once the squash is soft, add in the rosemary, garlic, and ginger. Stir and cover the pot for about 1-2 minutes then add water. Cover the pot again and bring to a boil (takes around 10-15 minutes).
Once it reaches a boil, reduce the heat, and let it continue to cook on the stove for about 25 minutes.
Take the pot off the stove and blend the mixture until smooth and creamy using an immersion or regular blender. If you'd like your soup to be thinner you can use more water and blend. Serve warm.

Tips

If you'd like, add more water if you want a thinner soup. Or if you like thicker soups use less water than my suggested amount.
To garnish I used crème fraîche and some rosemary. You can substitute the crème fraîche for sour cream, greek yogurt, or even some heavy cream. You can also opt to keep it plain (it still tastes AMAZING!)

Comments

Balwant Kaur on Nov 21, 2020

I will try this recipe but it’s very hard to peel the butternut squash. I had planted them this past summer.

3 Reply
- See 8 previous
- Sarah’s Kitchen on Nov 24, 2020
  
  I'm sorry to hear that. A tip I have is putting a squash in the microwave to soften the skin. You can do this chopping both ends of the squash, pricking the skin using a fork all over, then microwaving it for 3 minutes. This will make the squash softer to peel. Hope this helps!
  
  2
- Alexander Gribben on Jan 11, 2021
  
  Why waist our times commenting I will try???
  
  Like
- Pat Tennies on Jan 12, 2021
  
  Waste. Not waist.
  
  1
- RJM on Jan 12, 2021
  
  Put in microwave first then peel.
  
  1
- Gloria Joeline Cochran on Jan 12, 2021
  
  I use a veggie peeler. Works great
  
  Like
- Aimee Simmons on Jan 13, 2021
  
  I cut mine up first and then cut the peel off of the smaller pieces. I am sure someone has a better way, but that is what I do. XD I have been making a soup very similar on my own for a long time because I didn't have a recipe, I just had an idea that wasn't mine. LOL
  I love it.
  
  Like
- Elke Kallicragas on Jan 13, 2021
  
  You can roast the butternut squash and then it's extra easy to peel. ..plus it's very tasty if you roast it!
  
  3
- Anne on Jan 13, 2021
  
  I pokes afew holesin the squash & put it in the microwave☹️ For a few minutes to soften.
  
  5
- Sharon on Jan 12, 2022
  
  I just cut mine in half scoop out seeds and bake in the oven till fork tender. Then scoop out and place in a food processor.
  
  6
- Susan Winland on Jan 12, 2023
  
  Hi, I found this easy way: cut squash in half lengthwise. Place cut side down on a foil covered baking sheet. Bake at 375-400 F until soft. Then scoop out the squash and measure for any recipe. Try it!
  
  5
- Kathy Shea on Jan 14, 2023
  
  I just bake mine, cut in half, till tender. Let cool, thhen just scrape meat off of the skin with spoon. Easy! ! Zip Snap.
  
  Like
Linda Gai on Nov 28, 2020

I loved the soup. ITs worth the hassle to cut the butternut squash.

1 Reply
- See 1 previous
- Sarah’s Kitchen on Nov 28, 2020
  
  Yay! So glad you liked it :)
  
  1
- Hol22505392 on Jan 12, 2021
  
  So delicious! Thank you.
  
  1