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Not Your Average Butternut Squash Soup




Soup season is one of my favorite times of the year. There’s nothing better than bundling up with a warm cup of soup on a cold day. Especially when the soup is healthy and super easy to make! Butternut squash is one of my go-to soups because it’s packed with veggies, but you wouldn’t know it, making it a great option for your kids. My secret ingredient — green apple — helps give the soup a nice sweetness.


Working with vegetables like squash can be challenging, and even dangerous, to cut. I like to make it a little bit easier by peeling the butternut squash with a vegetable peeler and putting it in the microwave to soften it. This makes cutting it much easier (and safer). Check out my reel on Instagram @hapahomecooking for the step-by-step process. Another option is buying the precut butternut squash from the grocery store.


The first thing you’ll want to do is cut the butternut squash into large cubes. Don’t worry too much about the size of the cubes (or what size you cut any of the veggies into for that matter) because the soup will be blended once they’re all cooked. Place the cubes on a lined baking sheet and toss them in olive oil, salt, pepper, and garlic powder. Roast for about 25 to 30 minutes at 400 degrees. The timing is somewhat flexible. You really just want to make sure they get a little bit of a char on them (they don’t need to be cooked thoroughly).


While my squash is roasting, I like to cut up the rest of my veggies. Then, using a large soup pot on medium-high heat, melt the butter and olive oil and add the chopped onions and potatoes. These should cook for 4 to 5 minutes. Next, you can add the celery, carrots, and seasonings (salt, pepper, garlic powder). Cook all of this until the veggies are nice and tender. Once your butternut squash is done roasting, add that and the diced green apple to the pot. I like to use a fish spatula to transfer the squash to the pot. It’s a little bit wider than a traditional spatula, so it makes it a bit easier. But a regular spatula (or whatever you have on hand) will also work just fine.


Once all the veggies are in the pot, cook them down for a few minutes before adding the stock. After it begins to boil, cover the pot and reduce the heat to low, cooking for another 10 to 15 minutes. The amount of stock you use will depend on the consistency you want the soup to be. So if thicker soup is your jam, feel free to use a little less stock.


Next, using an immersion blender (or standing blender), blend the soup until it has a smooth consistency. Then I like to mix in 3/4 to 1 cup of cream, but if you want your soup to be a bit lighter, feel free to add less, or omit it all together. Use salt and pepper to taste, and it’s ready to eat!


I enjoy adding some pepitas as a garnish to add a nice crunch, and serving it with some bread for dipping. Enjoy!


Don’t forget to watch Not Your Average Butternut Squash Soup on my YouTube channel for a video tutorial!



Recipe Card:

Butternut Squash Soup


Ingredients:

4 tablespoons olive oil

1 tablespoon salt

1 tablespoon garlic powder

2 teaspoons pepper

1 large butternut squash (approximately 5 pounds), cubed


2 tablespoons butter

2 tablespoons olive oil

1 medium onion, chopped

1 russet potato, cubed

3 carrots, chopped

3 stalks celery, chopped

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 green apple, cubed

5 – 6 cups vegetable stock

3/4 – 1 cup cream


Method:

  • Preheat the oven to 400 degrees.

  • Cut the butternut squash into cubes and toss it in 4 tablespoons of olive oil, 1 tablespoon of salt, 1 tablespoon of garlic powder, and 2 teaspoons of pepper.

  • Line a baking sheet with foil and roast the cubed butternut squash for 25 – 30 minutes, until lightly browned.

  • After cutting the rest of your veggies, sauté the diced onion and potato in 2 tablespoons of butter and 2 tablespoons of olive oil in a large pot over medium-high heat.

  • After about 5 minutes, add the diced carrot, celery, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder.

  • In 5 – 10 minutes, add the diced green apple, roasted butternut squash, and 5 cups of vegetable stock.

  • Bring to a boil, then cover and reduce to a simmer for 10 – 15 minutes.

  • Blend soup with an immersion blender or stand blender.

  • Stir in cream and additional cup of stock for desired consistency.

  • Adjust the salt and pepper to taste.

  • Enjoy!


Tips:

  • To make cutting your butternut squash easier, peel it and put it in the microwave so it becomes softer and easier to work with. Or you can purchase the precut squash from the grocery store.

  • Adjust the soup's thickness by using more or less stock.

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