Easy Butternut Squash Soup – There are many versions of Butternut Squash Soup. I like this one (and most of the soups I prepare) because no cream is added. The hearty nature of the soup comes from breaking down the fleshy part of the squash, as well as the other fragrant ingredients. You really don’t need to add cream to make a creamy soup.
Many of the soups we prepare usually involve roasting some sort of vegetable, putting everything in a big pot and using a hand blender to get the soup nice & smooth. I try not to use cream in my soups, even soups that have the name “Creamy” in the title.
If you don’t have one, you should purchase a hand blender, also known as an immersion blender or stick blender. You can get a decent hand blender for under $30 on Amazon and get it delivered in two days. No need to get a top of the line model, the basic hand blender will serve you well.
Roasted Butternut Yields Major Flavor
Most of this Butternut Squash Soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. So you cook the squash in the skin, no need to peel beforehand. The only downside of cooking with butternut squash is that it takes a while. But once you take a bite of the sweet squash you remember why it’s worth it. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the soup.
- Immersion or standing blender
- 2 large butternut squash about 4-5 pounds total, halved lengthwise, seeded
- 2 tbsp vegetable oil
- Salt & Pepper for seasoning the squash prior to roasting
- 2 cups chopped onions
- 2 garlic cloves chopped
- 1 tbsp golden brown sugar
- 2 tbsp minced fresh ginger
- 1 cinnamon stick
- 5 cups chicken broth or vegetable broth
- Chopped fresh parsley for garnish
- Preheat oven to 375°F.
- Oil a baking sheet or cover with aluminum foil
- After seeding the squash, salt and pepper the cut side
- Place squash, cut side down, on baking sheet.
- Bake until squash is very soft, about 50 minutes.
- Remove from oven and let the squash cool so you can handle without burning yourself.
- Heat more oil in heavy large pot over medium-low heat.
- Mix in onion, brown sugar, ginger, garlic and cinnamon stick.
- Cook until onion is tender, about 15 minutes.
- When the squash has cooled, remove peel from squash and discard the peel.
- Cut squash into 2-inch pieces.
- Add the squash and 5 cups chicken broth to the onion mix.
- Bring to boil. Reduce heat, cover and simmer 10 minutes.
- Discard cinnamon stick.
- Using your immersion blender, purée soup. Make sure you point the blade of the blender down or away from you.
- Season soup with salt and pepper.
- Continue to simmer, thinning soup with more broth or water if necessary.
- Serve in bowls and sprinkle with parsley to garnish.
Cooking Secrets for Men
If you liked our recipe for Butternut Squash Soup, you should try our recipe for Pasta with Sausage, White Beans and Mustard Greens
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