Butternut Squash Soup

Have I mentioned before how much I love soup? Because I do! It is one of my favourite fall meals.  This soup love might steam from my childhood, where my Grandma would cook up the most delicious soups to be served before the actual meal. It is part nostalgic, and also because you can basically throw anything into a pot with broth and make a meal!

Butternut Squash may be, in my opinion, one of the easiest to make. You can use the following recipe as is, or you can spice it up with some apples and maple, or add cream.

1 large butternut squash
1-2 cloves of garlic (depending on your  garlic preference)
3 tablespoons of your favourite oil, I recommend a light tasting EVOO, or a truffle oil
4 cups of water
1.5 table spoons of vegetable better than boullion (or whatever soup base you like)


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Cut squash in half, and take out seeds
Coat both halves of squash with oil
bake in oven at 350degrees, until soft and roasted (about an hour) flip half way through.
You may need to cook longer, depending on squash and oven.
Coat garlic cloves in oil, and place on try at the half way point.

Once the squash is roasted, take out of oven and let it cool, until you are able to scoop out squash from the skin. Place it all into a pot, with garlic, water and boullion. Bring to a boil and simmer for a few minutes.  Use immersion blender to puree the soup, add salt and pepper to taste.

And voilà you are done!

If you want to mix it up a bit, add one apple (macintosh) peeled and chopped, and one tbs of maple syrup to the boiling process. It adds a little bit of extra flavour to the soup.

I find that pureed soup gives the illusion of creaminess, but if you love your cream soups, and 1/4-1/3 cup of cream after pureeing.

Serve it with your favourite sides, or eat it alone!




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