This delicious butternut squash soup will put you in a very festive Thanksgiving mood after just one bite! It’s easy to make and it also is very inexpensive, so your wallet will be happy too!
Last year when I went to Type-A, I went out to eat with some of the girls on our last night there. I wasn’t in the mood for anything heavy, but I also did not want a salad. I opted for soup and decided to try their butternut squash soup. The warmth and flavor that I tasted in just that first bite, made me realize that I was definitely going to try and recreate it at home.
This soup is so darn easy to make and will make any true southern girl feel like she is in true comfort food heaven. Nothing beats my Goulash of course, but this recipe comes in at a close second to being my favorite soup of all time.
To make this dish, you simply start out with a butternut squash and onion. Dice the onion up and then slice your butternut squash in half. Scoop out the seeds, drizzle on some olive oil and sprinkle with salt and pepper. Place it cut side down on the pan and roast for about 30 minutes on 350 degrees.
Once it is fork tender, remove from the oven and set it aside for 10 minutes and let it cool. Once it is cooled, just scoop it out and put it into a blender.
Once you puree it, add it to a big soup pot with pumpkin puree, vegetable broth, apple cider and heavy cream. Bring to a low boil over medium heat. Add your honey and spices and simmer for 10-20 minutes.
At this point, you can top it with anything you want. I chose to make some creme freche, just mixing together heavy whipping cream and sour cream to drizzle over the top and then I topped it with Chipotle Peanuts and my homemade croutons.
Seriously — this soup is SO warm and comforting and would be an awesome addition to your Thanksgiving dinner!
- 1 Butternut Squash
- 1 small Onion
- 2 tbsp Olive Oil
- 15 oz Pumpkin Puree
- 2 cup Vegetable Broth
- 1½ cup Apple Cider
- 1½ cup Heavy Cream
- 2 tbsp Honey
- ¼ tsp Curry Powder
- ½ tsp Cinnamon
- 2 tsp Salt
- ½ tsp Black Pepper
- Pumpkin Seeds or chipotle peanuts chopped (for garnish)
- Preheat oven to 450.
- Slice squash in half and remove seeds.
- Peel and quarter onion
- Toss squash and onion in olive oil and salt and pepper to taste. Place squash cut side down on tray.
- Cook for 20 minutes.
- Allow to cool at least 10 minutes.
- Puree in blender or food processor.
- In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream.
- Bring to a low boil over medium heat.
- Add honey and spices and simmer for 10 minutes.
- Garnish with pumpkin seeds.