Growing up I was never introduced to Butternut Squash so when I had it in soup for the first time I honestly couldn’t believe how delicious it was. I’ll never forget the first time I made the soup. I bought the Squash and when I got home I wasn’t quite sure how to cut it. After several YouTube videos I quickly realized it’s not the easiest vegetable chop. After that moment I decided I will ALWAYS buy it chopped. If it’s gone from the shelf I simply ask the produce manager to cut it up for me. Works like a charm and saves time in the kitchen. It does cost a little more but worth it in the long run.
I have found several variations of this recipe and decided to merge my favorite ingredients into one.
Butternut Squash Soup Recipe
Ingredients
Olive Oil
1 large butternut squash, cubed
1 large vidalia or sweet onion, cubed
1 tart green apple, cubed (Granny Smith)
1 rib of celery, chopped
1 carrot, chopped
1 sprig of rosemary
3-4 cups chicken broth
Pinch of salt, pepper, nutmeg, cinnamon and cayenne
8 oz heavy cream
8 cooked pieces of bacon chopped (optional)
Instructions
1. Drizzle olive oil over chopped vegetables, place on a baking sheet and roast in the oven until tender, roughly 45 minutes.
2. On stove top heat chicken broth to a simmer, add roasted veggies, rosemary leaves, spices and bacon pieces if using.
3. Use immersion blender until smooth.
4. Add heavy cream if you prefer a creamier soup.
1. Drizzle olive oil over chopped vegetables, place on a baking sheet and roast in the oven until tender, roughly 45 minutes.
Ingredients
Instructions
2. On stove top heat chicken broth to a simmer, add roasted veggies, rosemary leaves, spices and bacon pieces if using.
3. Use immersion blender until smooth.
4. Add heavy cream if you prefer a creamier soup.
