Butternut Squash Soup Recipe

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This sweet and filling soup is perfect for the Fall when butternut squash is easier to find at your local market.

There aren’t too many ingredients and it doesn’t take too long to prepare, but you will need a good blender like the Ninja Blender or immersion blender or even a Magic Bullet blender.

Ingredients:

• 3 pounds whole butternut squash
• 2 carrots, diced
• 1/4 cup olive oil
• 1 large onion, wedged
• 6 cloves minced garlic
• 4 cups chicken stock
• 1/2 cup half and half
• 1 TSP beef, chicken, or veggie stock powder
• 2 TSP salt
• 1 TSP black pepper

Directions:

1. Preheat oven to 400 degrees. Spray olive oil on baking sheet. Cut squash in half lengthwise and remove seeds.
2. Place squash on the pan, cut side up. Arrange onion, garlic, and carrots around the squash. Drizzle with olive oil and salt and pepper.
3. Flip squash cut side down and roast about 50-55 minutes or until the squash is tender to a fork.
4. Remove from oven carefully and allow to cool about 10 minutes. Use silicon gloves if needed to handle the squash and scoop out the inside flesh.
5. Place the squash and other roasted veggies into a blender along with 3 cups of chicken stock and the stock powder. You may need to divide it into multiple blends depending on the volume of your blender. Blend until smooth. Transfer into a large soup pot.
6. Once all of the squash and veggies are blended and transferred to the soup pot, warm over medium heat until warmth is reached. If the soup is too thick add the remaining 1 cup of chicken stock to thin it out.
7. Just before serving, add the half and half.
8. If desired sprinkle with nutmeg or cinnamon or more salt and pepper and serve. Enjoy!

We hope you try this Butternut Squash Soup recipe and we hope your family enjoys it as much as we do!