This recipe for easy butternut squash soup is simple and impressive. The butternut squash may look a little daunting sitting in the produce department of the grocery store, but truthfully it is very easy to cook.
Just after I started making this recipe, I realized I needed to run and pick up my daughters from elementary school. So, I just threw the butternut squash in the oven. I didn’t even cut it in half or remove the seeds. It cooked perfectly in an hour and the skin peeled easily and seamlessly.
It’s not sexy, but I used my vitamix blender for this recipe. It saved loads of time and I was able to puree the soup in one batch.
This butternut squash soup is versatile and can be used as a starter or a light main. It is going to be on our menu all fall and winter long!
Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 tablespoon extra virgin olive oil
- 1 medium sized onion, chopped
- 2 cloves garlic, minced
- 1/2 cup half and half
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cups water
- 1 cup chicken stock
- 1/2 cup dry red or white wine
- salt and pepper to taste
- herbs, grated parmesan, or sour cream to accompany soup
Instructions
- Preheat oven to 375. Place butternut squash on a pan and bake for one hour. Remove and set aside to cool momentarily.
- While butternut squash cools, heat oil on low heat in a saucepan or skillet. Add the onions and stir until translucent, about 3-4 mintues. Add garlic and stir for an additional 1-2 minutes. Remove pan from heat.
- Carefully peel cooked butternut squash. Remove seeds and chop squash into 1-2 inch cubes.
- Add onion, garlic and chopped butternut squash to blender or food processor. Add in half and half, nutmeg and cinnamon. Puree until creamy.
- Add chicken stock and wine to a saucepan and heat on low. Add squash puree to the saucepan and stir until well combined and heated through. Season to taste with salt and pepper.
- Divide combined soup into serving bowls. Top with herbs, parmesan cheese, sour cream or croutons.
Notes
Adapted from The New York Times’ version of Butternut Squash Soup.