Butternut Squash Soup

Butternut Squash Soup

Fall seems to be officially here in the Pacific Northwest, and I am so excited! Fall is my favorite season, hands-down! One of the many reasons I love fall is winter squash. Pumpkins, acorn squash, butternut squash, you name it! Butternut Squash was one of the first foods I pureed for my kids when they were babies, and I frequently snuck bites for myself. I’ll post the recipe for butternut squash soup that I made today, but I have to admit that I rarely make it the same way twice! All you really need is a butternut squash and some vegetable broth – it can be as simple as that, delicious in its simplicity. Or you can experiment with different spices — here I used traditional nutmeg, allspice, and cinnamon, but sometimes I’ll go with cumin and red pepper. I’ve added soy milk and Earth Balance margarine here for an extra rich and creamy soup. Snuggle up inside on a cold day and enjoy!

Ingredients:

  • 1 medium to large butternut squash
  • 4 cups vegetable broth
  • 2 cups water
  • 1 cup soy milk (optional)
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/8 tsp ground cinnamon (optional)
  • 2 Tbsp Earth Balance margarine
  • salt and freshly ground black pepper to taste

Preparation:

Preheat oven to 350 degrees. Cut butternut squash in half lengthwise, and scoop out the seeds. Place halves face-down on a baking sheet or casserole dish, and bake for 30 minutes. Rotate halves face-up, prick with a fork, and bake for an additional 30 minutes, or until tender.*

Set squash aside until it is cool enough to handle. With a spoon, scoop the squash out of the skin and into a large soup pot. Add vegetable broth and water, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.  Use an immersion blender to blend the soup until smooth.** Stir in spices, soy milk, earth balance, salt and freshly ground black pepper to taste. Enjoy!

* You can bake the squash a day or two in advance and store it in the refrigerator until it is needed, for a faster prep time.

** If you don’t own an immersion blender, go out and buy one! Seriously, though, you can blend this soup in batches in a traditional blender. You will need to be very careful while handling the hot liquid, and may want to wear oven mitts while blending, just in case of any splattering! An immersion blender is generally not too pricey and will be well worth your money if you enjoy smooth and creamy soups – it will take only a minute to blend and is much less messy than using the regular blender!

7 comments Add yours
  1. My first time cooking with Butternut Squash, which I’d read was in season and decided to try…
    I omitted the Earth Balance, and I think I may have used a couple of cups less water than you. I also didn’t blend it (too hungry to wait!), but this was quick, easy to make with stuff I already had in the house, and it tasted fantastic. A great fall-time warmer. Thank you!

  2. I just made this soup for my omnivorous parents, and they loved it! Thank you very much. I’ve been looking forward to it for days.

  3. A delicious and creamy soup! Tastes like pumpkin pie! Thanks for sharing.
    Will you tell me more about immersion blenders? Can they be used right in the cooking (non-stick) pot?
    Ruth Shapiro

    1. Immersion blenders are definitely worth getting! They are fairly inexpensive and it makes blending up a soup quick and easy. Here’s what they look like: Cusinart Immersion Blender
      And yes, you can blend it right in the soup pot! When you place the hand blender on the bottom of the soup pot, the blades don’t scrape the bottom. Just remove from the heat first.
      Glad you enjoyed the soup. I’m planning to make it for dinner tonight, alongside a broccoli tofu quiche!

  4. i made this last night, and it smells and tastes amazing.. made a bit of variation on the recipe and added different spices, cinnamon, garlic, etc…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.