butternut squash soup
I had never had butternut squash before, but having conquered acorn squash last weekend, thought I would give it a try. I didn't even know what they looked like! Needless to say, it turned out to be a delicious learning experience!
prep time
15 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 2 - butternut squash (about 2 1/2 - 3 pounds total), halved lengthwise, seeded
- 3 tablespoons olive oil (divided)
- 1 - carrot, fine diced
- 1 - celery stalk, fine diced
- 1 - small to medium white onion
- 1 tablespoon brown sugar
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 teaspoon chopped fresh thyme
- dash cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
How To Make butternut squash soup
-
Step 1Preheat oven to 375 degrees. Oil baking sheet with 1 tablespoons olive oil. Place squash, cut side down, on baking sheet. Bake until squash is very tender, about 45 minutes. Allow to cool. Using a paring knife, remove peel from squash; discard peel. Or just scoop out with a spoon like you would an avocado.
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Step 2Heat remaining 2 tablespoons olive oil in a dutch oven. Add carrot, celery, onion, ginger, garlic, and brown sugar. Cook until vegetables have begun to soften and onion turns translucent, about 15 minutes.
-
Step 3Stir in butternut squash, thyme, chicken broth, cinnamon, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
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Step 4Use an immersion blender to puree soup. If you don't have one, let the soup cool slightly and carefully puree, in batches, in an upright blender. Ladle into bowls, enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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