Butternut Squash Soup is rich in flavor and a perfect dish to serve on a crips Fall evening
Today I am going to share with you a recipe for one of my favorite soups. For years Butternut Squash Soup has been my favorite fall soup. However, I would only enjoy it when I was eating out. I had never tried to make it.
This year I took the plunge and after looking at some recipes I came up with a version of my own. I am excited with the results. When I took this dish to soup night with our supper club it got rave reviews. Everyone was complimenting how delicious it was.
The recipe has the perfect blend of fall flavors for me. It has a small amount of curry which adds just a little spice along with the white pepper. You can add more or less of these ingredients to suit your taste. I also added cinnamon, nutmeg and a dash of cloves. This trifecta of fall spices takes the flavor of this butternut squash soup over the top.
Before pureeing all the ingredients in a blender the squash is roasted in the oven. You might think that this step could be skipped, but don’t do it. When you roast the squash it brings out a depth of flavor that is missed if you just boil or cook the squash to get it tender. Roasting is definitely the way to go.
This soup can be fixed right before serving or you can fix it and then keep it warm in a slow cooker until ready to eat. Anyway you prepare butternut squash soup it will certainly be a hit in your home.
What is your favorite fall soup?
Make sure to check out some of my other popular dinner recipes:
- 8 cups peeled and cubed butternut squash
- 2 TBL olive oil
- 1 tsp salt
- 3/4 tsp cinnamon
- 1 large gala apple, diced
- 1 medium white onion
- 1 TBL olive oil
- 1/2 tsp curry powder
- 1/8 tsp salt
- 4 cups chicken broth
- 1/2 cup skim milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- Place butternut squash on a baking pan
- toss with 2 TBL olive oil
- sprinkle with 1 tsp salt and 3/4 tsp cinnamon
- Roast for 30 minutes at 450 degrees
- Meanwhile, in large skillet over med heat, sauté the apple and onion in 1 TBL olive oil
- Add curry powder and 1/8 tsp salt
- Cook for 10 minutes or until tender
- To the skillet add the broth, milk, and roasted squash, cinnamon, nutmeg and cloves.
- Bring everything to a boil
- Reduce heat and simmer uncovered for 20 minutes
- Carefully transfer soup to a high speed blender
- puree until soup is smooth
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