There are millions of butternut squash soup recipes out there, right? While ours passes on a fancy dollop of cream or shaved truffle on top (wtf?), this recipe is simple and requires only 5 ingredients plus seasoning to taste. Although we roast the entire squash, this recipe only requires half and allows you to use the remaining squash for sides or salads. Or you can double up on the ingredients below and make enough soup for all your lunches this! Gotta love how far one squash can take you!
So here’s how to SQUASH your next soup!
Prep time: 10 minutes
Cook Time: 1 hour 20 mins
Total time: 1.5 hours
Makes: 4-5 bowls of soup
• ½ butternut squash
• 1 medium onion
• 1 box of veggie or chicken stock
• ¼ cup of grass fed butter
• 3-4 tbs of olive oil
• 1 ½ tsp of nutmeg
• Salt & pepper to taste
1️⃣ Preheat oven to 350 on convection bake.
2️⃣ Chop the onion finely and cut the butternut squash in half. Remove seeds (and keep aside for roasting) and place the squash face down on a baking tray. Let cook for 45-60 minutes.
3️⃣ When the butternut squash is cooked, shave off the skin with a knife.
4️⃣ Begin sautéing your onions in the olive oil until translucent. Add in the squash, stock and puree with a hand blender
5️⃣ Add the nutmeg, salt and pepper to taste.