Butternut Squash Soup

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By Carol Davis
from Silver City, NM

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!

serves 4-5
prep time 15 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients

  • 2
    butternut squash (about 2 1/2 - 3 pounds total), halved lengthwise, seeded
  • 3 Tbsp
    olive oil (divided)
  • 1
    carrot, fine diced
  • 1
    celery stalk, fine diced
  • 1
    small to medium white onion
  • 1 Tbsp
    brown sugar
  • 2 tsp
    minced fresh ginger
  • 2 clove
    garlic, minced
  • 4 c
    chicken broth
  • 1/2 tsp
    chopped fresh thyme
  • dash(es)
    cinnamon
  • 1/2 tsp
    sea salt
  • 1/2 tsp
    pepper
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How To Make

  • 1
    Preheat 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.
  • 2
    Heat 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.
  • 3
    Stir in butternut squash, thyme, chicken broth, cinnamon, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
  • 4
    Use 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!

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