About the Recipe
This family butternut squash soup is a warm and creamy dish that combines the natural sweetness of butternut squash with savory flavors from onions, carrots, and celery. It’s blended to a smooth consistency and can be seasoned with spices like nutmeg or cayenne pepper for an extra kick. It’s a nutritious and comforting meal that’s perfect for a cozy evening.
Ingredients
1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
1 tablespoon olive oil
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cups chicken or vegetable stock
Salt and pepper to taste
Optional spices: nutmeg, cayenne pepper, curry powder, or sage
Preparation
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and spread it on a baking sheet. Roast for 25-30 minutes or until tender and lightly browned.
In a large pot, heat a bit more olive oil over medium heat. Add the onion, carrot, and celery, and cook until the vegetables are softened, about 5 minutes.
Add the roasted butternut squash to the pot along with the chicken or vegetable stock. Bring to a simmer and cook for 15-20 minutes.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
Season the soup with salt, pepper, and any optional spices you like. Serve hot.