Butternut squash has been a somewhat recent addition to our kitchen, we started cooking with it last year when I made a side dish for Christmas dinner. It turned out delicious! Luckily for us, it’s in season again and I picked one up from our local fruit stand for dinner last week. I ended up only using half of it, and I’m so glad because It’s been cold and snowy outside and a Butternut Squash Soup was sounding like the perfect way to warm up!
I kept our recipe fairly simple, but this soup seems so forgiving that you can’t really go wrong. Feel free to adjust and add in whatever spices you prefer. The turmeric in this recipe gives it a nice yellow colour and I hear is a great antioxidant. Perfect for those cold chilly days ahead! Adding a little bit of cumin gives the soup some spice. The most time consuming part was waiting for the squash to roast in the oven. Easily fixed by roasting your squash ahead of time and storing in the fridge for later in the week. Leftovers are delicious! I’m eating the last of ours while typing this blog post. Once fully cooled, you can store the leftover soup in a mason jar and keep in the fridge for up to 3 days. Reheat soup in a saucepan over medium-low heat until warm. I haven’t tried it yet, but you could probably freeze your leftover Butternut Squash soup for an easy weeknight meal. I love having a freezer stash for those cold, lazy… I mean busy nights ;)
Butternut Squash Soup
Makes approx. 4 large bowls
- 1/2 Large Butternut Squash, seeds and guts removed
- 1 Tbsp Olive Oil
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/2 Tsp each freshly ground Black Pepper & Sea Salt
- 1/2 Medium Sweet Onion, chopped
- 2 Cloves Garlic, minced
- 1 Celery Stalk, chopped
- Vegetable Broth (I used Pacific Organic Vegetable Broth)
- 1/4 Tsp Cumin
- 1/2 Tsp Turmeric
- 1 small Bay Leaf
- Salt & Pepper to taste
- Optional: Sour cream/Crème Fraîche and Raw Pumpkin Seeds to top each bowl.
Preheat oven at 400°F. Line a baking pan with parchment paper or a reusable silicon mat. Put the Butternut Squash on the baking pan and drizzle with some of the Olive Oil. Sprinkle the Onion Powder, Garlic Powder, and Salt & Pepper on top. Roast for approximately 30-45mins, or when fork goes in easily.
Once roasted, remove the Butternut Squash from the oven and let cool. When cool enough to handle, scoop out the squash and put into a bowl. Set aside.
Preheat a large saucepan over medium heat and sauté the Onions, Garlic, and Celery in Olive Oil (or unsalted butter) until transparent and fragrant with a nice golden colour.
Deglaze the saucepan by adding in a splash of the vegetable broth while stirring and scraping the browned bits until they dissolve. This process gets all those tasty bits unstuck and cooked down to help build flavour.
Add in the roasted Butternut Squash that was scooped out earlier, and more of the Vegetable Broth. I used an entire box for this recipe because we like our soup on the thin side. Feel free to add more or less to get the consistency you like, just note that you may need to adjust the spices accordingly.
Add in the Cumin, Turmeric, and Bay Leaf. Bring soup to a gentle boil and then reduce heat to simmer. Add in Salt & Pepper to taste and simmer for approximately 15-20 mins. Soup will look a bit chunky, but that will change once blended. I used a potato masher to break down some of the larger Butternut Squash chunks while it simmered.
Note: If you have an immersion blender you can remove the Bay leaf and blend right in the saucepan and skip the next step.
The fun part! Remove the Bay Leaf and carefully pour soup into a blender. Blend until smooth and creamy making sure to let the steam out while blending (I hold the middle cap on the blender lid slightly open while blending). Done!
Top each bowl with a little dollop of cream* (I used sour cream), and sprinkle some raw pumpkin seeds on top.
*Omit the cream topping for a Vegan option.