Butternut Squash Soup Recipe | Mark’s Daily Apple

Simple, rich and comforting, this healthy, homemade butternut squash soup is the ideal weeknight dinner. This classic bowl of soup has a delicate, earthy flavor with a rich and velvety texture. Bring this fall squash soup recipe to your rotation all year round! Try serving it with fresh morsels or steaks on the side.

How to make butter pumpkin soup

Skip the store-bought squash soup or the expensive bowl at the lunch counter and make it at home.

Tip: you’ll need a blender or food processor to make sure your soup has the right consistency.

How to peel a pumpkin

Getting started with a squash can be tricky if you don’t know how to handle this oddly shaped gourd, but it’s very simple:

• Start by using a vegetable peeler to remove the hard outer skin.
• Next, use a large, very sharp kitchen knife to cut off the stem and bottom.
• Cut off the neck of the squash, just above where the squash begins to round.
• Stand at the end of each slice and carefully slice lengthwise to the center.
• Use a spoon to scoop out the seeds.

Now that your squash has been cut into quarters, you can cut it into any shape you want. For this recipe, you’ll want 3/4 inch to 1 inch cubes.

Can You Freeze Butter Pumpkin Soup?

Yes! This soup is perfect if you love to prepare meals. To freeze: let cool, separate it into a freezer-safe glass or silicone container (like Souper Cubes) and place in the freezer. It will last in the freezer for up to three months.

Butter Pumpkin Soup Recipe

Work for: 6 servings

Ingredient

• 2 tbsp. olive oil or butter
• 1/2 minced onion
• 3 cloves of garlic
• 1 medium chopped squash (about 7 cups)
• 4 cups broth of your choice (I used low-sodium chicken broth)
• 2/3 cup milk of your choice
• 1/2 teaspoon of MSG. black pepper
• 1/2 teaspoon of MSG. Salt
• 1/2 teaspoon of MSG. ground ginger
• 1/4 teaspoon. smoked chili powder
• 1 tbsp. butter
• a handful of fresh sage leaves

Direction

Heat oil in a pot on the stove over medium heat. While still hot, add the minced onions and sauté for 3 to 5 minutes or until the onions start to soften. Add the garlic and stir until fragrant, then add the squash pieces. Use a spatula or spatula to stir so the squash is coated in the oil and cook for a minute or two.

Bring the water to a boil in a pot and then reduce the heat to a simmer. Cover the pot and add the squash and cook for about 20 minutes or until the squash is tender. Add pepper, salt, ginger and paprika and stir well.

Remove the pot from the heat and add the milk slowly, stirring constantly to prevent the milk from coagulating.

Use an immersion blender to blend until smooth, or careful Transfer to a high speed blender or food processor and blend. Adjust seasoning to taste. Set aside.

Heat butter in a small saucepan. Once melted and bubbly, add the sage leaves. Fry the sage in butter for a few minutes until golden and crispy. Carefully remove the sage from the pan and blot on a piece of paper towel or cloth. Drizzle over the soup and/or place a few sage leaves on top.

Give advice:

• The amount of salt you add will vary depending on the sodium content of your broth. I always recommend adding a little salt at first. You can add more after mixing well and seasoning to taste!
• This soup would also be delicious with some deep-fried bacon on top. Feel free to use bacon or tallow in place of the oil.
• I highly recommend roasting a head of garlic (recipes coming soon!) and adding at least half of the roasted garlic to the soup before mixing. It adds a great flavor!
• No pumpkins? You can make this soup with a variety of squash/winter and root vegetables, including squash, squash, sweet potatoes, or carrots.

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Information about the Authors

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low-FODMAP cooking. See what she’s cooking on Priscilla Cooks and follow her culinary adventures on Instagram and Pinterest.

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