Fall is the perfect season to make this delicious Butternut Squash Soup. This creamy soup is perfect for warming up after trick or treating, serving at your holiday party, or a quick dinner that is easy to heat up all week.
This recipe has you boil the vegetables together, but you can also roast the squash or use leftover squash for this Butternut Squash Soup. I have been roasting all my squash whole lately and absolutely love it. Set the delay on your oven to start 2 hours (depending on the size) before you get home at 350F and your squash is perfectly moist and soft by the time you get home. It is so soft that you can cut it with a butter knife and pull the seeds right out. *If you cook your squash this way, follow the instructions but wait to add your squash until the very end right before putting through the food processor.
Betsy’s Favorite Butternut Squash Soup
2 Tbsp butter
1 onion chopped
2 cloves garlic, minced
3 carrots peeled and sliced
2 celery stalks, diced
1 butternut squash, peeled, seeded and diced
1 potato peeled and diced
3 cans chicken broth
½ cup honey
½ tsp. dried thyme leaves (crushed)
Salt and pepper
In large pot melt butter, then stir in onions, garlic, celery, carrots. Cook until light brown. Once light brown, stir in potato, squash, chicken broth, honey and thyme. Bring to boil.
Simmer 30-45 minutes.
Run through food processor.
Heat and serve.
Betsy likes to boil the vegetables and skip the food processor step. This leaves you with a nice, chunky soup.
There are so many ways you can change up this Butternut Squash Soup. One of my favorite ways is to add curry powder or Masala and substitute some of the broth with coconut milk for a Coconut Curry Butternut Squash Soup. Don’t be afraid to add some red pepper flakes or cayenne to spice this dish up a bit.
