Butternut Squash Soup
This butternut squash soup is my absolute favorite fall soup: it’s warm, hearty, creamy, and easy to make. It gives me the vibes of pumpkin picking on a Saturday morning or hanging fake cobwebs in bushes. I love this recipe, make sure to try it out for lunch!
Best of all, it’s so simple. Just roast your squash, sweet potato, onion, and garlic with some olive oil, then scoop into a pot (remove the peel/skin) and cover with water and spices. Simmer, then blend and adjust the seasoning. That’s it!
I honestly love this soup on its own, but you could top it off with some extra cream like in the picture and black pepper or herbs. Also, if you want to make this soup vegan, you can sub the cream with coconut milk!
Check out some of my other soup recipes here: fresh tomato soup and easy chicken meatball soup.
Ingredients
- 1 butternut squash
- 1 red onion
- 1 large sweet potato
- 6-8 cloves garlic
- 1/4 cup olive oil
- 6-8 cups water or stock
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 tsp grated fresh ginger
- 1/4 cup heavy cream or coconut cream
Instructions
- Preheat your oven to 375ºF. Peel the onion and cut it in half. Cut the butternut squash in half as well, but no need to peel. Scoop out the seeds and use them for something else. Cut the sweet potatoes in half, and leave the garlic as is (no need to peel).
- Arrange the vegetables on a baking dish, hiding the garlic inside the scooped out cavity of the butternut squash. Drizzle everything with the olive oil and rub it in. Make sure the halved squash and sweet potato are flat on the baking sheet, then bake for 45-55 minutes until softened.
- Scoop the softened part of the vegetables and leave the skin behind (make sure to remove the skin from the garlic as well). Add to a pot and pour over stock or water (enough to submerge the roasted vegetables). Add the salt, pepper, and oregano, then bring to a simmer. Simmer for 30 minutes, covered.
- Use an immersion blender to blend the soup until smooth (you can also use any other blender if you prefer it just might take a few batches), then add the ginger and cream. Adjust the seasoning to your taste, then enjoy!
Butternut Squash Soup
Ingredients
- 1 butternut squash
- 1 red onion
- 1 large sweet potato
- 6-8 cloves garlic
- 6-8 cups water/stock
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 tsp grated fresh ginger
- 1/4 cup heavy cream or coconut cream
Instructions
- Preheat your oven to 375ºF. Peel the onion and cut it in half. Cut the butternut squash in half as well, but no need to peel. Scoop out the seeds and use them for something else. Cut the sweet potatoes in half, and leave the garlic as is (no need to peel).
- Arrange the vegetables on a baking dish, hiding the garlic inside the scooped out cavity of the butternut squash. Drizzle everything with the olive oil and rub it in. Make sure the halved squash and sweet potato are flat on the baking sheet, then bake for 45-55 minutes until softened.
- Scoop the softened part of the vegetables and leave the skin behind (make sure to remove the skin from the garlic as well). Add to a pot and pour over stock or water (enough to submerge the roasted vegetables). Add the salt, pepper, and oregano, then bring to a simmer.
- Simmer for 30 minutes, covered. Use an immersion blender to blend the soup until smooth (you can also use any other blender if you prefer it just might take a few batches), then add the ginger and cream. Adjust the seasoning to your taste, then enjoy!