Cook & Prep Time: 1.5 hours | Feeds: 6 people
This is a super easy recipe to follow and it’ll look even better on the dinner table. Blended soups just look so beautiful!
2 Medium Butternut Squash
2 1/2 cups Broth
2 1/2 cups Water
1/2 cup Cream
1. Preheat oven to 425F.
2. Wash squash and cut into halves lengthwise. Scoop out the seeds.
3. Place on a baking sheet, flesh side up and smear with butter and salt. Roast in the oven for 45 minutes.
4. In the meantime, dice the apple and the onion. Cook both in a skillet on medium-high heat with some butter until softened, 3-5 minutes. Set aside.
5. Remove squash from the oven after 45 minutes and let it rest until it is cool enough to handle. Scoop and scrape squash into a pot. Fill the pot with broth and water.
6. Dump in the cooked apple and onion mixture. Bring it to a boil and taste for seasoning.
7. If you choose to use a hand held blender, turn off the heat and blend away. You can also pour the soup into a stand up blender to do the blending. Make sure you don’t fill the blender all the way, have the lid on tight and throw a cloth over the lid!
8. Once it looks smooth, you can add some cream to thicken it up or leave it out.
In the photograph at the beginning of the post, there are little specs in the soup. I sauteed some mushrooms and blended it with the soup. A nice little addition/variation to a simple soup. Give it a try!
3 thoughts on “Butternut Squash Soup”
You take beautiful photos. What camera do you use if I may ask?
Thank you! I’ve previously used the Nikon D5000 and D7100. Now, I’m currently using D750.
Thanks Andrea 🙂