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Butternut Squash Soup
Alyssa

Butternut Squash Soup

Warm up with this creamy butternut squash soup recipe! Easy to make and packed with flavor, it’s perfect for cozy meals.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil: Essential for sautéing the vegetables olive oil adds richness and healthy fats to the dish.
  • 3 lbs butternut squash peeled & chopped: The star of the dish, butternut squash offers natural sweetness and a velvety texture when blended.
  • 1 large onion chopped: Provides a savory base and enhances the depth of flavor in the soup.
  • 1 bell pepper jalapeno for heat!: Adds a complementary sweetness and heat, depending on your choice of pepper.
  • 1 stalk celery chopped: Contributes to the aromatic base and adds a bit of crunch.
  • 5 cloves garlic chopped: Garlic infuses the soup with a fragrant aroma and boosts its health benefits.
  • 2 tbsp paprika hot if you like!: Paprika adds a beautiful color and depth of flavor; opt for hot if you're looking for spice.
  • 1 tbsp fresh thyme: Thyme brings an earthy note to the dish.
  • 1 tbsp fresh rosemary: Rosemary complements the squash with its fragrant pine-like flavor.
  • 1 tsp cayenne pepper: For those who enjoy an extra kick cayenne pepper elevates the spiciness. Adjust according to your heat preference!
  • 1 tsp cumin: This warm spice adds a subtle earthiness to the flavor profile.
  • Salt & pepper: Essential for enhancing all the flavors in the soup.
  • 4 cups chicken stock or vegetable for veggie version: Stock provides the necessary liquid and adds depth to the soup's flavor, making it heartier.

Method
 

  1. Heat 2 tbsp of olive oil in a large pot over medium heat. Once the oil is shimmering, add 3 lbs of peeled and chopped butternut squash, 1 large chopped onion, 1 bell pepper (jalapeno if you prefer heat), 1 stalk of chopped celery, and salt. Cook for about 10-12 minutes or until the vegetables are softened and fragrant.
  2. After the vegetables have softened, stir in 5 cloves of chopped garlic and the spices: 2 tbsp paprika, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tsp cayenne pepper, and 1 tsp cumin. Cook for an additional 2 minutes, allowing the spices to release their aromas.
  3. Pour in 4 cups of chicken stock (or vegetable stock for a vegan option) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
  4. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender. Ensure the soup is blended well for a creamy texture, and then return it to the pot.
  5. Taste and adjust the seasoning with salt and pepper, then let the soup simmer for an additional 5 minutes. This allows the flavors to meld together perfectly.