Happy Tuesday!
You guys, I pulled an oldie but a goodie recipe out of the archives for today!
I first shared this soup in November 2012 and since then, it’s been one of my favorites to make during the fall. My friend Jojean shared this recipe with me way back then, and it’s just as good today as it was the first time I made it.
I now make it and use a garnish of crispy bacon, but you can absolutely omit that and use sour cream per the original recipe too (or use both!). Either way, it’s great on it’s own but extra wonderful alongside a sandwich.
Happy soup season!
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Butternut Squash Soup
- Prep Time: 55 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
Description
I first shared this soup in November 2012 and since then, it’s been one of my favorites to make during the fall. My friend Jojean shared this recipe with me way back then, and it’s just as good today as it was the first time I made it. I now make it and use a garnish of crispy bacon, but you can absolutely omit that and use sour cream per the original recipe too (or use both!). Either way, it’s great on it’s own but extra wonderful alongside a sandwich.
Ingredients
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1 butternut squash, peeled and chopped into chunks
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1 onion, chopped (I typically use red)
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3 apples (use whatever you like/have on hand), chopped into chunks, I don’t peel
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4 cups chicken stock
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Extra Virgin Olive Oil (EVOO)
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Salt and Pepper
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(Spice it up…cinnamon, nutmeg, chili powder, red pepper flakes…a tablespoon or so of whatever you like…I almost always add a little cinnamon)
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2-3 splashes of milk or cream
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Crispy bacon or sour cream to garnish
Instructions
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Preheat your oven to 450 degrees.
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On a foil lined baking sheet, toss your squash, onion and apple pieces with 4-5 tablespoons of EVOO and lots of S&P. Roast about 45 minutes in the oven.
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Remove baking sheet from oven and either put everything in a standard blender to blend or put everything in a big pot and use an immersion blender to blend. Add a bit of chicken stock to get things moving and blended (up to all of it).
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After it’s blended to your liking (we like to keep ours chunky but you can make it more creamy if you prefer), add it to a large pot over medium-high heat along with the rest of your chicken stock and spices (cinnamon for a sweeter soup…chili flakes for a spicier one).
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Bring the heat to medium-high and let it get bubbly and then simmer it about 10 minutes over low heat. Stir in milk the last 2-3 minutes and simmer. Remove from heat and serve with a dollop of sour cream or crispy bacon.
Kelly says
This recipe looks delicious!! Any tricks on peeling and chopping butternut squash? The last time I tried, I feared losing fingers 😅
Mix and Match Mama says
You must be oh so careful! I always cut the bottom first to make it more sturdy and stand up. After that, I slowly cut the sides away.
Kara says
Our grocery store has frozen chunks of butternut squash ready to go! So easy! 🙂
Deb says
This sounds amazing – can’t wait to try!
Katherine says
Sounds so delicious! Will have to try soon!
Jaime says
do you think I could use canned butternut squash puree for this instead?
Mix and Match Mama says
Yes! I would blend it in with the stock after you roast the apples and onions and blend those.
Ashley D says
I make a similar Butternut Squash Soup recipe but use my crockpot! I do add a few carrots.. and also 1/2 cup canned coconut milk about 20 minutes before I am going to serve it. The coconut gives it a little sweet taste along with the savory.
Deb J says
Trader Joe’s has some cut butternut squash (20 oz). How many cups would you use to match the one butternut squash? Thanks so much!
Mix and Match Mama says
I would estimate about four cups. I hope you enjoy!
Kelly says
Hi Shay! I made this soup for dinner last night, & my family loved it! I will definitely be making it again this fall! (I put the butternut squash in the microwave for two minutes & was able to peel it with a potato peeler. :))
Thank-you for continuing to post recipes & meal ideas!
Mix and Match Mama says
Yay!! Thank you so much for sharing this, Kelly!