Cooler weather calls for some cozy food. What better than a homemade soup. During the fall season, I really enjoy my soups. There is something really cozy about soups during the fall time, especially a butternut squash soup. The colors of this soup are perfect fall colors.
I served mine with toasted sourdough bread.
This soup also freezes really well. With the ingredients listed below, I ended up with a large pot of soup so you can easily divide the recipe in half and make less soup.
Butternut Squash Soup
Ingredients
- 2 medium butternut squash
- 1 tbsp extra virgin olive oil
- 1 yellow onion diced
- 1 granny smith apple peeled and diced
- 4-5 cups chicken or vegetable broth
- 1/2 tsp thyme
- 2 tbsp half and half or milk
- salt and pepper
- pumpkin seeds for garnish
- red pepper flakes for garnish
Instructions
- Preheat oven to 375° F.
- Using a large sharp kitchen knife remove the top and bottom of the squash. Cut the squash in half lengthwise and scoop out the seeds. Place cut-side up and coat with olive oil, salt and pepper. Place cut side up on a baking sheet and transfer to oven. Roast the squash for about 1 hour. you should be able to place a fork inside, if not, place back in the oven until you're able to place your fork inside. Once ready, remove from the oven and allow it to cool. Once cooled, scoop out the squash and set aside.
- In a large pot, add olive oil and onion. After 2-3 minutes add the diced apple and saute until soften. Add squash, broth, salt and pepper and stir. Bring the mixture to a boil. Once boiling, reduce the heat and simmer for 20 minutes. Add the half and half and stir.
- Using an immersion blender, blend the soup to the consistency that you like. You can also use a traditional blender.
- Add pumpkin seeds and red pepper flakes and enjoy!
