Butternut Squash Soup

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.

Butternut Squash Soup0

Butternut Squash Soup

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.