Tis the season for squash, and butternut is the best! The color, texture and taste says it all! I just love making my ROASTED BUTTERNUT SQUASH SOUP! Butternut squash is one of those vegetables where the taste is sweet and you feel like you are getting a dessert instead of a vegetable! Especially when it’s made into a soup!

This soup feeds my soul. Serve it as an entrée or before a main course! And if you don’t have time to cut up a large butternut squash then go for the ready cut pieces in your supermarket’s produce aisle! That’s what I did because weeknights are pretty crazy for me! This recipe makes a lot so you’ll have some left over for lunch or dinner during the week.

No excuse to get that serving of vegetables in your day! I so know you’ll enjoy this recipe!

Until next time…

Let’s get cookin’

Madeline 

Print Recipe

Butternut Squash Soup

This silky smooth and creamy butternut squash soup is the perfect soup for a fall or winter night when you want something comforting and fall-like! Butternut squash has a sweetness that when added with some cinnamon and nutmeg, bursts with flavor! Garnish with a little goat cheese and chives, and you have a filling and delicious lunch or dinner! Yum!

Prep Time45 minutes mins

Cook Time1 hour hr

Course: Dinner, Lunch, Main Course

Cuisine: All

Keyword: butternut squash, comfort food, Creamy, fall, fall foods, soup, squash

Servings: 8 people

Author: Madeline Kohler

Equipment

• 4 - 8 Quart Pot with Lid
• Cutting Board
• Cookie sheet or large aluminum pan to roast squash
• Immersion blender

Ingredients

• 40 ounces butternut squash, diced in 1-inch cubes
• 2 tbsp Madeline's Blended Oil Seasoning (split: refer to instructions) can substitute olive oil
• 4 cloves garlic, minced
• 1 cup onion, diced
• 1 cup celery, chopped
• ½ tsp cinnamon
• ½ tsp nutmeg
• 2 sprigs fresh sage can substitute1 tsp dried sage
• ¼ tsp Hoby's Essentials Rosemary Salt Blend optional
• 1 tsp Hoby's Essentials Happy Paprika can substitute ½ tsp paprika and ½ tsp cumin
• 4 cups chicken stock or chicken broth can substitute vegetable broth
• 1 small apple, diced
• 1 tbsp maple syrup
• 1 cup light cream or coconut milk
• salt and pepper to taste

Instructions

• Preheat your oven to 400° convection roast or bake if you don't have convection roast.
• Lay the squash out on a cookie sheet or large aluminum pan.
• Sprinkle 1 tbsp. of Madeline's Blended Oil Seasoning (or olive oil) on the squash.
• Sprinkle with Hoby's Essentials Happy Paprika or the substitute.
• Toss until the squash is coated well. Roast for 30 minutes, until squash is soft.
• Sauté on low - medium heat the celery, onions and garlic and rosemary sprigs (or dried rosemary) with 1 tbsp. of Madeline's Blended Oil Seasoning or olive oil substitute. Sauté until the vegetables are soft.
• Add the roasted squash into the pot, stirring to mix. Add the diced apple, cinnamon and nutmeg, stirring to blend in. Optional: Hoby's Rosemary Salt Blend.
• Add maple syrup and chicken broth, bring to a boil, and let simmer for 15 minutes.
• Pour in light cream or coconut milk, stirring to blend well.
• Using your immersion blender, blend the soup mixture until all ingredients are well blended and smooth with no lumps. You can pour the soup into a blender instead, but it will take a couple rounds.
• Simmer for 5 - 10 more minutes. Salt and pepper to taste.
• Serve with goat cheese and chives for added flavor!

Notes