Savory Butternut Squash Soup
With the cold weather approaching, it’s only right that I start creating more soup recipes to keep us all warm and satisfied. This is one of my favorite soups along with tomato basil. It’s just as quick to prepare and easy to customize to your liking. With this butternut squash soup, you can add brown sugar or maple syrup and cinnamon for a sweeter and more festive soup, or you can trust the squash’s own sweet elements and add thyme and sage for a more savory soup. That’s exactly what I did. I also incorporated some red pepper flakes to make it spicy.
Butternut squash is a low calorie vegetable packed with nutrients like vitamin A, potassium, and fiber. It has also been linked with lowing and preventing high blood pressure, promoting healthier hair and skin, and boosting the immune system function. Because of its high beta-carotene content it can lower risk of colon cancer and even prevent asthma.
It can be some work to chop this bad boy, but there are many different ways to do this. I use a julienne peeler and remove the outside skin. I then take a sharp knife and slice it in half the long way. This makes it easy to scoop out and remove the seeds. You can actually roast the seeds to munch on later as well. Once you have the squash split into two pieces it makes it easier to slice and cube into chunks.
After I have it all chopped, I lay it onto the baking sheet and drizzle with olive oil and salt and pepper. This is totally optional as you can roast the butternut squash dry. For easy cleaning, you can use silicone mats instead of roasting directly on the baking sheet. I prefer to roast them directly on the baking sheets because I feel like the char gives a little extra flavor to the soup.
Ok, so here is where you can play around with the flavors. Once the squash is roasted and ready to blend, you want to caramelize some onions in a skillet. Again, totally optional but I’m all about extra flavor. Omit the oil/butter when cooking the onions and substitute with veggie broth for an oil-free option. Add the caramelized onions to the blender, along with some thyme and almond milk or water (depending on the consistency you’re looking for).
I love my soups thick and creamy, so I usually think of a consistency I can dip bread in (lol). Once everything is blended, I transfer to a large pot and let simmer, adding any additional seasonings to adjust the taste; cayenne, salt, pepper, and sage. I topped with some crispy chickpeas I fried in the air fryer and serve.
Because this is a winter squash and harvested in the fall, it is the perfect for seasonal eaters right now. As I said before, this recipe is very versatile. You can take them same recipe, add some nutritional yeast and make it cheesy for a butternut squash macaroni and cheese recipe. You can even aim for a thicker consistency and create a bruschetta topping with grilled tomatoes and crispy garlic. Make this your own for sure!
Savory Butternut Squash Soup
Ingredients
- 1 Butternut or Acorn Squash
- 1/2 Onion
- 3-4 cups Veggie Broth or Plant-based Milk
- 2 Sprigs of Thyme
- 1 tsp Olive Oil (optional)
- 1 Tbsp Garlic Powder
- 1 tsp Onion powder
- 1 tsp Red Pepper Flakes (optional)
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- TT Salt and Pepper
Instructions
- Preheat oven to 400°F.
- Start by using a julienne peeler to remove outer skin of the squash.
- Slice the squash down the middle (long way) and scoop out and discard the seeds.
- Chop squash into cubes.
- Lay cubed squash onto a large baking sheet and drizzle with olive oil, salt and pepper.
- Roast for 25 minutes, flipping pieces halfway through.
- While squash is roasting, caramelize onions in a skillet with a tbsp of butter or oil and salt (This can be done with water if oil-free).
- Once squash is cooled add to a blender along onions, broth and blend until smooth.
- Transfer to a large pot, add in thyme (destemmed) and simmer for 10-15 minute.
- Add Salt, Pepper, Cinnamon and Nutmeg to your liking.
- You can also top with some crispy chickpeas if you'd like. Enjoy!
