First off let me start with this simple phrase – This butternut squash soup does not disappoint!
I love fall in Wisconsin! I mean, who doesn’t?! Sometimes I think I I love any season that isn’t winter, though. 😉 There is just so much to love about fall; the crisp air, colorful leaves, warm drinks, comfy fall clothing, big sweatpants (don’t even get me started on how much a love big oversized sweatpants!), and of course, all of the fall foods! We’ve got apple pie, apple crisp, pumpkin muffins, soup, chili, and the list goes on. That brings us to squash. I feel squash is one of those things that either you love it or you hate it. That being said, I feel like there might be some wiggle room – just hear me out.
It’s probably a texture thing, am I right? I mean I LOVE squash, so it clearly isn’t an issue for me. I love allllll the kinds; butternut, acorn, spaghetti, etc. My husband, on the other hand, hates it. I am one of those people who is constantly trying to hide and squeeze in vegetables wherever I can, but he always seems to be well aware when a recipe has squash. I made this butternut squash soup recipe and asked him to try it even though it was pretty obvious it was squash, he humored me, and tried it. And guess what? He loved it!
I love it because it’s so easy.
Want to know what I love about this butternut squash soup recipe besides that fact that it’s amazing? It’s SUPER easy and after you roast your squash and sautee your shallots and garlic, the rest is done in the blender! EASY PEASY!
Tip: Buy the pre-chopped butternut squash from Costco or Target to make this recipe even easier! I have to admit, chopping squash isn’t my favorite because it is so hard.
What are the benefits of eating squash?
Well, I’ll tell ya! Let’s start with health benefits. Squash offers a good supply of vitamin A, potassium, and fiber! It is beneficial for digestion, blood pressure, and for healthy skin and hair, among others. One cup of cubed butternut squash provides 582 mg of potassium, more than the amount available in a banana!
Why is potassium so important?
Potassium is one of the most important minerals in the body. It helps regulate fluid balance, muscle contractions and nerve signals. So there you have it, squash, like most veggies, are pretty darn beneficial.
We won’t stop there though. It has a few more benefits. Its thick, tough exterior and firm flesh make it suitable for storing over several months. This means it can be eaten during the winter season even though it is harvested in the fall. Squash can also enhance or form the basis of a range of sweet and savory dishes! So add long lasting and versatile to the list!
Roasted Butternut Squash
Equipment
- blender
Ingredients
- 2 small or 1 large butternut squash (peeled & cubed into 1" pieces)
- 2 Tbsp olive oil (or avocado oil)
- salt + pepper
- 3 shallot bulbs (chopped)
- 1 tsp salt
- 3 tsp minced garlic
- 2 tsp maple syrup
- 3-4 cups vegetable broth
- 2 Tbsp melted butter or ghee (optional)
- garnish: roasted pumpkin seeds, thyme, cream or coconut milk (optional)
Instructions
- Preheat the oven to 425 degrees and line a rimmed baking sheet with sprayed tin foil or parchment paper. Shake the chopped butternut squash in a plastic ziplock bag with 1 tablespoon of olive oil or avocado oil until it is evenly coated. Spread the squash out on the lined baking sheet and crack salt and pepper over the top.
- Bake for 12-17 minutes or until you can easily pierce the squash pieces with a fork. (Timing will depend on how large you cut your pieces, so just keep checking every few minutes.)
- While your squash is cooking, heat 1 tablespoon olive oil, the chopped shallots, 1 teaspoon salt, and the minced garlic over medium heat for about 3 to 4 minutes, stirring frequently, until the shallots start to soften and become fragrant.
- Once your squash is done cooking, transfer it all to your blender along with the cooked shallots. Add maple syrup, melted butter, and vegetable broth. Careful not to fill your blender past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Fasten the lid securely and blend on high, stopping once your soup is ultra creamy and warmed through, pour into bowls and enjoy!
- Optional: Top with roasted pumpkin seeds, tyme, and heavy cream. (Use full fat coconut milk if GF.)
Ok, so have we convinced to try this butternut squash soup recipe? (hoping not too many of you need convincing!)
Give it a try and let us know what you think!
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