Want to know a secret? Although I may have you fooled, I am really not that outgoing in my food choices. I’m also really quite timid when it comes to branching out and trying new-to-me cooking techniques. Surprise, surprise! A great example of me not straying from my comfort zone would be the butternut and acorn squashes that have been sitting on my counter for at least a month (more like 6 weeks). Every time I go into the kitchen, they taunt me. They sit there and remind me how little I know about cooking and how silly I am for not knowing how to use them. Well, I stepped out of the comfy zone last night, did a little research, and showed that butternut squash who’s boss! I read through about 1,200 recipes and finally decided I would just wing it and make it up as I went. Well, sometimes it pays to be adventurous. This was definitely one of those times- this soup is to die for! I not only conquered my fear of winter squash, but figured out how to roast it and made up a delicious batch of soup to boot! Let me tell you, this recipe is EASY. Hope you like it!
Butternut Squash Soup
- 1 medium/large butternut squash, roasted (instructions below)
- 2 medium yams or sweet potatoes, baked until tender and peeled.
- 1/2 onion, chopped
- 3 1/2 c. (or 2 cans) sodium free chicken broth
- 2 Tbsp. Butter
- 1 package cream cheese (you can use light if you’d like).
- Olive oil
- Minced garlic
- Salt (to taste)
- Pepper (to taste)
- Cayenne Pepper (to taste)
To Roast Butternut Squash:
- Preheat oven to 400 F.
- Because the skin is so tough, it’s helpful to soften the squash before you try to cut it in half to roast it. Pierce the skin of squash a few times with a sharp knife and place on a foil lined baking sheet. Place the whole squash in the oven for 15-20 minutes, or until you can cut it in half lengthwise (it will still be pretty firm, but much easier than trying to do it without this step).
- Once you have the squash cut in half lengthwise (from stem to bottom), open it up and scoop out seeds and stringy stuff.
- Return to the foil lined pan. With the inside facing up, drizzle with olive oil and add your minced garlic, salt, and fresh ground pepper.
- Roast for 30-40 minutes, or until your knife goes all the way through the squash easily.
- Remove outer skin before using your squash in your recipe. I found it helpful to flip it over and use a large spoon to peel off the skin. It should easily come off. Cube your squash and it’s ready to use!
To Make Soup:
- Using a large soup pot or pan (I used my dutch oven- similar one found here), melt butter and cook your onion until it is tender.
- Add chicken stock, butternut squash, sweet potatoes, salt, pepper, and cayenne pepper. Simmer until everything is heated thoroughly, about 15 minutes.
- Add cream cheese. Stir to combine.
- Using a blender (we love our Ninja Blender!) or an immersion blender, mix until smooth. You’ll probably need to do it in a few smaller batches.
- Return to pan and heat through. Do not let it boil.
- Garnish with plain yogurt, sour cream, creme fraiche, pepper, extra cayenne, green onions, bacon, the options are endless!
This makes a pretty big batch, so you’ll most likely end up with leftovers. Hard to believe, but this soup is even better the next day! I heated some of the leftovers up in a pan for lunch, added a bit of milk to thin it out and devoured it. YUM.