Butternut Squash Soup

I’ve never been big on squash, but every now and then I go through a phase when I think there’s really nothing better. It doesn’t make that much sense, I know, but it’s true. So when that weird squash phase comes over me, I eat it for about two weeks straight and then move on to something I really love. Like pizza.

The best thing that comes out of these little spurts of liking squash is typically a recipe I end up loving. I came across one that looked good over at Healthy Blender Recipes, but I changed it up a bit since it’s a vegan recipe and I kind of adore dairy. If you’d prefer a vegan soup, I recommend using that one, but if you like a little dairy, than I’d go for this one! Either way, I think you’ll like it – especially if you are *not* like me, and you love squash.

Print Recipe

Butternut Squash Soup

Servings: 4 -6

Ingredients

• 4 tablespoons extra virgin olive oil
• 2 medium butternut squash cut in large pieces
• 2-3 medium carrots chopped
• 1 medium onion cut in pieces
• 2 cloves garlic peeled
• optional - 2 teaspoons of freshly minced ginger
• 8 cups chicken or vegetable broth or stock
• 1 bunch cilantro – roughly chopped
• 1/4 cup half and half
• 1 tsp kosher or sea salt

Instructions

• Heat oven to 350 F.
• In large bowl, toss together onion, carrot, squash, two tablespoons olive oil and salt.
• Place on roasting pan or baking sheet and bake for one hour, or until tender. Once cooled, scoop and scrape squash away from skin and add back into bowl with onion. Discard skin.
• In large pot, saute ginger and garlic in about 2 tablespoons of olive oil for a few minutes.
• To same pot, add chicken stock and cilantro; bring to boil.
• Carefully add roasted vegetables and simmer for about 20 minutes.
• Remove from heat, stir in half and half and allow to cool.
• In batches, add to food processor or blender and process until thick and creamy.
• Pour back in pot, reheat and simmer for an additional few minutes until ready to serve.
• Garnish with chopped cilantro and/or sour cream or creme fraiche.