How To Make The Best Butternut Squash Soup You’ve Ever Tasted

Who here is a fan of soups? I definitely am and I can eat them all year long. Since I have been on an elimination diet these past few weeks I decided to try my hand at making a butternut squash soup. And I tell you, I came up with the best recipe ever. So lo and behold let me tell you how to make the best butternut squash soup you’ve ever tasted. Let’s go!

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How To Make The Best Butternut Squash Soup You’ve Ever Tasted

Butternut Squash Benefits

First thing first, why is butternut squash good for you? Well, not only does it contain 87% water which will help you stay hydrated but it also packs some important nutrients. Like other orange-colored fruits, butternut squash is rich in beta-carotene and alpha-carotene. When you eat food rich in those compounds your body converts them into vitamin A. Vitamin A is essential for the immune system to work properly.

Butternut squash also contains a healthy dose of vitamin C (40%), potassium (18%), magnesium (15%), and calcium (5%). This awesome veggie is great for your eyes because of its content of lutein and zeaxanthin. These compounds protect your eyes against harmful UV rays. In addition, butternut squash is full of fiber so it keeps you full longer and helps to fight cancer. Now that you know why you should eat butternut squash let’s jump into the recipe. Shall we?

Best Butternut Squash Soup Ingredients

• 1 butternut squash, halved (seeds scooped out)
• 1 large yellow onion or challot, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon chopped fresh rosemary
• 1 teaspoon grated/chopped fresh ginger (my secret ingredient)
  
• 2 tablespoons extra-virgin olive oil or butter
• 3 to 4 cups vegetable or chicken broth
• ½ teaspoon sea salt
• Freshly ground black pepper (optional)
• Roasted pumpkin seeds (optional)
• Nutmeg to taste

Roasting The Squash

Preheat the oven to 425F and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with some olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Alternatively, you can use butter. Rub the oil over the outside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through. This should take about 40 to 55 minutes depending on your oven. Once you see the skin browned it’s good to go. Set the squash aside until it’s cool enough to handle.

Prep The Soup

Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and cook for about 3-4 minutes, stirring often, until the shallot has softened and is starting to turn golden on the edges. Sprinkle with sea salt. Add the garlic, ginger, rosemary, and sage and cook until fragrant. Make sure to stir often to incorporate all the juices and flavor.

Transfer the contents to your stand blender (I use my Vitamix on the soup setting). Use a large spoon to scoop out the butternut squash flesh into your blender. Discard the tough skin. Add nutmeg and a few twists of freshly ground black pepper to the blender. Pour in about 3 cups of broth, being careful not to fill the container past the maximum fill line. You can add more as you go and transfer the soup to a pot then stir in the remainder of the broth. Add 1/2 teaspoon of salt.

Blending Technique

Blend on high (or select the soup preset), being careful to avoid hot steam escaping from the lid. Stop once your soup looks nice and creamy and warmed through.

You can also thin out your soup by stirring in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm it over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some black pepper and roasted pumpkin seeds.

ADDITIONAL NOTES

Alternatively, if you don’t have a stand blender you can put all the contents of the soup in a pot and simmer for a bit. Then use an immersion blender to get the soup all blended up. Be careful not to do this while the soup is very hot. Then once blended through warm up the soup to your liking.

What You’ll Need

Stand Blender (I recommend the Vitamix A2300 Ascent Series with the Stainless Steel container) or Immersion blender

Baking tray to roast the squash

Parchment paper

Measuring spoons

Cooking pot

Soup serving bowls

Wooden spoon for stirring

Soup ladle for serving soup

Spoons for the soup

Best Butternut Squash Soup Conclusion

This soup is so creamy and delicious. I kid you not, it will be the best butternut squash soup you’ve ever tasted. I love the subtle hint of ginger and you can’t really taste too much garlic. The fresh rosemary and sage give it a nice earthy flavor. I can seriously eat this soup every day, haha. I hope you try it and make sure to come back and tell me what you thought.

If you want to incorporate more veggies into your diet check out my roasted eggplant recipe. And don’t forget to sign up for our newsletter to never miss a new recipe, get healthy product ideas, and get a heads-up about upcoming giveaways.