Butternut Squash Soup Recipe
Why you should make your own butternut squash soup
Who says there aren’t any sweet vegetables? This butternut squash soup recipe will prove to you that squash can be sweet, and is really good. Your kids won’t believe they’re eating their vegetables when you serve up this recipe.
Fall is soup season. One of the reasons I like to grow butternut squash is to make this soup. I first learned about the butternut squash when I was a teenager working at Kenny Rogers Roasters. It was one of their side dishes, and it had brown sugar on it. I thought it was the strangest thing, and I asked, “what does butternut squash taste like?” And my boss gave me a cup of it and told me I was going to love it. He said he gave me a taste so I could explain it to the customers. It was so good. It was like having dessert as a side dish, similar to having yams at Thanksgiving.
How to make this butternut squash soup recipe
Know before you start: This is a very easy soup to make. You will need a blender or food processor. I’ve found the hardest part of making this soup is the blending process. If your blender or food processor isn’t large enough you will have to do this in batches, and that is where I always ran into trouble.
This recipe has you doing all the work on the stove top, so you don’t need to worry about roasting the butternut squash before starting the recipe.
Prep: Prepping your butternut squash may be the hardest part of this recipe. The more you go through this process the easier it will get. You can cube and peel your squash by hand, or purchase it in ready cubes at the grocery store.
If you are doing this by hand, the recipe amount of butternut squash is in pounds, you’ll be fine with any squash you get at the store. There is no need to go big, there is a lot of squash inside the rind, the seeds and hallow space are limited to just the round bottom.
Cook: Once everything is in the pot it’s 30 minute or so for the squash and carrots to cook through.
Once everything is ready to transfer to the blender you should be paying attention to the consistency of the soup. If you like a thicker soup reduce the amount of heavy cream you are adding. I do like it on the thicker side, but I also like it on the sweet side. Chef’s choice!
Serve: Once you get the consistency you want the soup is ready to serve! If you are not serving immediately, transfer back to the pot and keep it warm until you are ready to serve.
Congrats on a successful butternut squash soup recipe!
Tips/Tricks
How do you cut butternut squash
I did try and make my own butternut squash dishes, there was an enchilada recipe that I loved, but I was so worried about cutting off one of my fingers. I haven’t gotten much better at cutting butternut squash, the rind is rather hard and getting to cut it all the way around to get to the good stuff was really hard for me.
In most instances you want to cube the butternut squash, so it’s ok to cut off the neck and work the squash from there.
How to peel butternut squash
If your aim is to peel your butternut squash, which is what you will need to do if butternut squash soup recipe is what you’re working on, it is best to cut the squash into 2 pieces cutting the neck off. From there it is easier to use a peeler to take off the skin. If you don’t have a peeler, you could use a knife, but make sure you’re taking proper precautions and don’t lose a finger.
Creamy Butternut Squash Soup
- 1/4 c butter
- 3/4 c brown sugar
- 1 t cinnamon
- 1 t ginger freshly grated is best!
- 1 t nutmeg
- 1/2 t cloves
- Salt and pepper to taste
- 1 1/2 c chicken stock
- 1/2 c apple cider
- 8 c butternut squash cut into 1 in cubes (about 2 lbs butternut squash)
- 2 carrots sliced
- 1-2 c heavy cream
- croutons optional
- roasted or candied chopped pecans optional
- Cook
- In a large pot over medium heat, melt butter. Add brown sugar & spices. Stir for 1 minute.
- Add chicken stock & apple cider. Bring to boil.
- Add squash & carrots. Season with salt & pepper.
- Cover and simmer for 30 minutes. Squash and carrots should be easy to stick a fork into. Ensure liquid doesn't cook out while simmering. Add more stock if needed.
- Puree
- Put entire contents from pot into blender. Puree until smooth.
- Blend in heavy cream, starting with 1 c and adding more until desired consistency.
- Serve immediately, or pour back into pot and keep warm until serving.
- Top off soup with croutons or chopped pecans.
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Frequently Asked Questions About Butternut Squash
What to serve with butternut squash soup recipe?
1. The go to side dish of almost every soup is a lovely side salad.u003cbru003e2. The second go to of almost every soup is bread. I love having bread for dipping. Think French bread here.u003cbru003e3. I’ve even done grilled cheese sandwiches as my side on this one. Feel free to experiment with cheeses here, so far havarti was my favorite combination.u003cbru003e4. Roasted vegetables.u003cbru003e5. Quinoa edamame salad.u003cbru003e6. Honey roasted salmon.u003cbru003e7. Roasted brussels sprouts.u003cbru003e8. u003ca href=u0022https://pipandebby.com/pip-ebby/apple-pie-monkey-bread/u0022 data-type=u0022URLu0022 data-id=u0022https://pipandebby.com/pip-ebby/apple-pie-monkey-bread/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cspan style=u0022text-decoration: underline;u0022u003eApple pie monkey breadu003c/spanu003eu003c/au003e.
How to cut butternut squash?
The best way to cut butternut squash is to half it long ways. The rind is hard and will take some muscle. Do not try and slice all the way through, start with one side and follow the cut all the way around the squash.u003cbru003eu003cbru003eFrom there remove all the seeds, and from there slice into smaller cubes. The smaller the cubes the faster it will cook.
How to roast butternut squash?
The easiest way to roast butternut squash is to cut it lengthwise, remove all the seeds. Salt u0026amp; pepper and place face down on a baking sheet. poke holes in the rind. Bake at 400° for 30 minutes, or until flesh is tender.
How to peel butternut squash?
Cut squash in half, resulting in the long neck in 1 portion and the rounded end in the other. Use a peeler to remove the rind from each side. Cutting the squash in half will make the process easier and quicker.
How to make butternut squash?
The easiest way to roast butternut squash is to cut it lengthwise, remove all the seeds. Salt u0026amp; pepper and place face down on a baking sheet. poke holes in the rind. Bake at 400° for 30 minutes, or until flesh is tender.
Is butternut squash keto?
Yes, the squash itself is on the keto list.
When to harvest butternut squash?
Butternut squash is ready to harvest with the skin is hardened so you can’t put your nail through it and it has a lovely tan color.
What does butternut squash taste like?
Butternut squash is a sweet squash, similar to sweet potatoes, or pumpkin. Often butternut squash is paired with brown sugar and is just divine. Butternut squash soup also has a sweet taste to it, in some recipes it tastes like pumpkin pie in soup form. If you get a vegan recipe, the soup will have a savory flavor instead of sweet.