Fall Recipes: Butternut Squash Soup

Nothing is better for cold weather than a delicious, creamy soup.

I’ve been getting really into soups recently. I’ve been experimenting with flavors and hope to share more ideas soon. I figured I’d start with a classic recipe that’s easy and surprisingly healthy!

Butternut Squash Soup

Ingredients:

• 1 Butternut Squash
• 2 tbsp Olive Oil
• 1 Sweet Onion
• 1 tbsp butter
• 2-4 cups milk
• 2-4 cups chicken broth
• 1 tsp curry powder
• Salt + Pepper to taste

Recipe:

1. Set oven to 425 degrees Fahrenheit.

2. Cut squash in half, lengthwise. Scoop out the seeds.

3. Drizzle 1 tbsp of Olive Oil on each side of the squash. Completely coat each side of the squash with Olive Oil. Sprinkle salt and pepper.

4. Turn squash over so the inside is facing down in the pan. Place in oven (once pre-heated) and cook for 50-60 minutes or until you can easily pierce the inside with a fork.

5. Meanwhile, roughly chop the onion.

6. Add butter to a pan on low-medium heat. Cook the onion until soft and a slightly caramelized. Add salt and pepper.

7. Once the squash is cooked, carefully scoop out the insides and place into a food processor. A strong blender could also do the trick.

8. Add onion and 1-2 cups of milk.

Don’t overfill the food processor though! You only need a little liquid to get it going.

9. Blend until smooth.

10. Carefully pour into a pot. Keep on a low heat. Add any remaining chicken broth and milk. The amount depends on you! You can make it as thin or thick as you want. More milk keeps it creamy.

11. Add salt, pepper, and curry powder. Allow the curry powder to cook for a few minutes before tasting.

12. Serve and garnish with onions! Elliot and I love to have this soup with a piece or two of toast. So delicious!

Thanks so much for reading another one of my comforting, fall recipes. I’m on the lookout for unique soup ideas so feel free to share your ideas below!

     Sophie