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!
A few years ago 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.
How to Make Butternut Squash Soup
To make this dish, you simply start out with butternut squash, carrots, and an onion. Slice the onion in half and remove the skin.
Then, slice the 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.
Peel two large carrots and slice them in half. Throw the carrots and the onion onto the sheet pan as well. Drizzle with a little olive oil and roast for about 30 minutes on 350 degrees.
Once the butternut squash is fork-tender, remove the pan 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. Add in the carrots and the onion as well, and puree it.
Once you puree it, add it to a big soup pot along with the pumpkin puree, vegetable broth, apple cider, and heavy cream. Simmer on low 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 roasted pumpkin seeds.
Seriously — this soup is SO warm and comforting and would be an awesome addition to your Thanksgiving dinner!
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- 1 Butternut Squash
- 1 small Onion
- 2 carrots
- 2 tablespoons of Olive Oil
- 15 oz Pumpkin Puree
- 2 cups of Vegetable Broth
- 1 1/2 cups of Apple Cider
- 1 1/2 cups of Heavy Cream
- 2 teaspoons of Salt
- 1/2 teaspoon of Black Pepper
- Pumpkin Seeds and creme freche for garnish
- Preheat oven to 350.
- Slice squash in half and remove seeds.
- Peel and half the onion. Peel two carrots and cut them in half.
- Toss squash, carrots, and onion in olive oil. Then, season with salt and pepper to taste. Place the squash cut side down on the tray.
- Cook for 30 minutes.
- Allow everything to cool for at least 10 minutes.
- Puree in blender or food processor.
- In a large soup pot or dutch oven, combine squash puree, pumpkin puree, vegetable broth, apple cider, and cream.
- Bring to a low boil over medium heat, and then turn down to simmer for 20 minutes.
- Garnish with pumpkin seeds and creme freche.
Amount Per Serving: Calories: 295Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 50mgSodium: 722mgCarbohydrates: 25gFiber: 5gSugar: 13gProtein: 4g