Blog Post

Butternut Squash Soup Recipe

It’s the end of summer and fall is dropping hints that it will soon be here.

To celebrate the arrival of fall, my butternut squash soup recipe makes an appearance.

This is my favourite season. New days arrive with a crisp, refreshing chill which burns off by 9am. There are dewdrops on spider webs in the mornings, but still enough heat in the afternoon for a splash in the lake. The light changes, turning everything a soft gold as it begins to chase winter.

This is my comfort season. It is when I begin to turn to dishes that offer simplicity and warmth. What can be more comforting than a bowl of hearty soup accompanied by a chunk of fresh bread, slathered in butter? I ask you, what?!

There are so many gorgeous seasonal vegetables to choose from at this time of year, most notably squash. In the Okanagan, the fruit stands are overflowing. Unimaginable varieties and all picture-perfect in their imperfect skins.

Alternatives for This Dish

  • Squash – although this recipe calls for butternut, you can just as easily substitute it with acorn, buttercup, Hubbard or delicata squash. If you’re looking for more variety you can also sweet potato or pumpkin. The key here is to roast the ingredients, as it adds depth by caramelising the butternut and onion.
  • Spices – I have used cumin, coriander and nutmeg to add an earthy, seasonal flavour to this soup. Cayenne pepper, chilli flakes, paprika, cinnamon or black pepper also compliment butternut wonderfully.
  • Herbs – Sage is the ultimate partner to butternut, but best used on its own without the interference of other herbs and spices. Oregano and rosemary are also good butternut buddies. I haven’t used herbs in this recipe. My ‘green’ contribution, and secret special ingredient, is a Granny Smith apple (trust me!)
Butternut soup ingredients

Whatever combinations you use to make this butternut squash soup recipe (and I urge you to experiment), it’s such an easy, satisfying dish to produce.

For ultimate simplicity, I roast all the ingredients (except the apple) together and then blitz them with the stock. This lets you control the thickness of your soup too, as you essentially make the puree and then add liquid until it’s a consistency that suits your family.

Butternut squash is also rich in fibre and nutrients that, among other things, support your immunity and are good for your eyes.

I love hearing from you, so do share your thoughts on this or any of my posts.

The Recipe

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Butternut Squash Soup Recipe

Wholesome, simple and satisfying. This butternut squash soup recipe is a frequently-served family favourite.

  • Total Time: 60
  • Yield: 8 1x

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 large butternut squash
  • 1 medium onion
  • 1 clove garlic
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon nutmeg
  • 2 litres vegetable or chicken stock
  • 1 Granny Smith apple, half peeled and grated
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350 F
  2. Peel and deseed the butternut (the easiest is to use a potato peeler)
  3. Cut into 1-inch cubes
  4. Cut the onion into halves and then half again (leaving you with eight chunks – don’t break these up)
  5. Break the skin of the garlic (press the flat side of a large knife on the garlic and just give it a bash)
  6. Put the butternut, onion and garlic into a bowl and coat with the olive oil and spices
  7. Spread out on a preheated baking tray and roast for 40 minutes, tossing/turning the ingredients after 20 minutes
  8. Remove from the oven and allow to cool slightly before transferring to a blender (you might have to do this in two batches, depending on how much butternut you have)
  9. Add grated apple to the blender
  10. Add some of the stock to the blender and blend until a smooth puree
  11. Now, add your puree into a pot and heat gently, adding the rest of your stock slowly, until you reach your preferred consistency
  12. Season to taste, with salt and freshly ground black pepper

Notes

  • Natural produce comes in varying sizes, so your butternut might yield more or less than mine. It is therefore important to always taste your dish and season. This goes for spices too – the intensity differs and the end product can easily produce different flavours. Season your dish to YOUR palate.
  • This soup freezes well. I like to freeze mine in freezer bags, in portions of two. Make sure your soup is fully cooled before freezing.

Keywords: warming, comfort, easy, nutritious

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