This Butternut Squash Soup is simply the best. So nutritious and delicious and although similar to other squash soups it has a unique flavour all of its own, thanks to possibly roasting the squash first. There is something very special about growing your own, chemical free vegetables, such as this squash and making it into a delightful meal. Make a large batch as I am sure you will be asked for “seconds”.
Roast Butternut Squash Ingredients:
- 2 Tbs Olive Oil (for oven roasting) & 2 Tbs butter (for sauteing onions)
- 2 medium onions – sliced
- Medium Sized (2 to 3 lb) Butternut Squash
- 6 cups Soup stock of your choice * Of course this makes a difference to the end result flavour of the soup eg: chicken, vegetable, homemade broths, or a combination of all, etc
- 2 cups of Sweet Potato – peeled & diced (One large Sweet potato)
- 2 cups of carrot – sliced (Six medium washed carrots)
- Half cup whipping cream
- Salt & Pepper to taste
- Fresh chopped parsley or chives for garnish + I always enjoy adding a little sour cream
“You don’t have to cook fancy or complicated masterpieces –
just good food from fresh ingredients“
~ Julia Child
Roasting Squash
- Peel the squash & remove seeds and pulp
- Cut squash into approximately 2 inch cubes
- Place squash on parchment paper on an oven tray
- Cover with the olive oil
- Put tray into preheated oven of 350 degrees F (middle rack) for 30 minutes.
PS Keep the seeds and roast in oven later or at the same time as the squash if there is room in your oven. See How to Make Pumpkin Puree & Roast Seeds
“Nutrition: Butternut squash ranks high on the nutritional list.
One cup of squash has only 82 calories but 6 grams dietary fiber, 580 milligrams potassium,
nearly 50% of the Recommended Dietary Allowance (RDA) of vitamin C,
and over 350% of the RDA of vitamin A” ~ Illinois Extension (2017)
Butternut Squash Soup – Directions
- In a medium to large pot stir fry the chopped onions in butter for 5 minutes
- Add the stock to the softly cooked onions
- Add the roasted squash, sweet potatoes & carrots
- Bring to boil, reduce heat & simmer for 30 to 40 minutes
- After cooling soup a little, use a blender or food processor to process until soup is smooth
- Add whipping cream and blend in
- Note: when reheating soup use low heat and stir often
- When serving garnish with chopped parsley or chives
Quick Tips:
- Use fresh local squash if available. Weight of squash used was 2 lb and cut up approximately 1 and a half lb
- Soup Stock used was organic Vegetable Stock 4 cups or 900 ml and 2 cups water or 450 ml for a total of six (6) cups soup. This makes a very thick and creamy soup after blending
- I cut and roast the squash first and while it is cooking I often make up our favourite Greek Feta Quiche The quiche is then baked when the soup squash is cooked
- If I am feeling really ambitious while the quiche is baking I sometimes make another favourite recipe “Easy Peanut Butter Cookies – No Sugar”
That’s all Folks – Simply the best!
I like to make Butternut Squash soup a thick and creamy soup and offer sour cream as a topping as well as sliced almonds. It all has to do with personal taste. This soup recipe seems to have a simple sweet flavour all of its own and hope you take the time to give it a try.
Best wishes & enjoy good healthy food ~ Liz
“This is my invariable advice to people:
Learn how to cook – try new recipes,
learn from your mistakes, be fearless,
and above all have fun”
~ Julia Child
Links & References :
- What’s Not to Like about “Butternut Squash” Illinois Extension (2017)
- More information on “Winter Squash” from Harvard School of Public Health
- Sugar Equivalent Infographics from Dr David Unwin (2021) CAP
- What Exactly is Ultra Processed Food (2021) CAP
More Caramel and Parsley Articles:
- Here’s another super Easy & Delicious soup to make at home Beet or Borscht Soup
- How to make Lamb Bone & Scotch Broth
- “High Fiber Veggies to Grow This Year
