Butternut Squash Soup
Categories: All, Recipes, Soup
Tags: , Allergy Friendly, Apples, Fall, GFCF, Healthy Recipes, Soup, Vegan, Vegetarian
Butternut squash is a name that truly describes itself. This unassuming gourd, once cut open and roasted, tastes creamy and buttery, with a subtle nutty flavor that lends depth to any dish. Perhaps this is why I never understood why recipes call for milk or cream in Butternut Squash Soup. It simply doesn’t need it, and in some ways I think it masks all the yummy flavor this squash has to offer.
I’ve made several renditions of this deliciously easy and super-healthy soup — my favorite spicy chile version is in my cookbook, Free For All Cooking. My dear friend Nancy at The Sensitive Pantry also makes a truly yummy version with apples. Enjoying hers on the front porch with her a couple weeks ago actually inspired me to create a new version of my own, using her apple idea and many of the savory herbs she cut for me from her garden. Although my new recipe isn’t just like Nancy’s, I have her ingredient creativity (and her herbs!) to thank for this amazing new recipe! Aren’t friends just the richest blessings in life?
Herbed Butternut Squash Soup
- 1 large Butternut Squash (approximately 2 pounds)
- 2 apples (I used JonaGold — tangy-sweet, crisp apples)
- 1 Tbs. dried onion or 1/2 yellow onion, diced
- 1 Tbs. pure maple syrup
- 2 Tbs. olive oil
- pinch of salt and pepper
- 4 cups vegetable stock (I used Savory Choice™ Liquid Broth Concentrate – reduced sodium)
- 1 tsp. fresh ginger, minced
- leaves from 2-3 fresh rosemary sprigs (or 1 1/2 tsp. dried) + more for garnish
- 2 tsp. fresh thyme, minced (or 3/4 tsp. dried)
- 1/4 tsp. turmeric
- 1/2 +/- tsp. sea salt (taste the soup first, and only add as much and if needed)
Preheat oven to 350° F.
Cut squash away from the peel, scoop out the seeds and strings, then cut the squash into 1-2 inch cubes. (Wash and reserve the seeds to toast for snacks!). Peel, core and cube the apples to the same size. Place all the cubes onto a parchment-lined baking sheet. Dice the onions and sprinkle over the cubes. Drizzle maple syrup and olive oil over top, and sprinkle salt and pepper. Stir to coat all the cubes. Cook in the preheated oven for 50 minutes, or until the squash is fork tender. Another option: cook in a crockpot on high, covered, for 1-2 hours, until very tender.
Pour cooked squash-apple mixture into a large food processor or a large stock pot to use an immersion blender (or in the crockpot). Pulse in processor or with immersion blender until the mixture is creamed. If using a food processor, pour the purée into the pot. Add the vegetable stock, one cup at a time until the desired consistency is achieved. Add remaining herbs. Taste the soup before adding salt to determine if, and how much is needed. Feel free to add more herbs as well, to taste.
Warm the soup slowly before serving. Sprinkle with additional fresh rosemary as garnish.
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01. Apr, 2012
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12. Nov, 2012
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Karol said: on October 21, 2011
This sounds delicious. Can’t wait to try this!
Jules said: on October 22, 2011
Thanks Karol! Hope you get to make it!
Nancy @SensitivePantry said: on October 21, 2011
Jules – This is one of my favorite fall soups! I make up a big batch and freeze the leftovers so I can have it for lunch or a quick dinner. I love your version. So glad you could use the herbs in it! xoxo
Jules said: on October 22, 2011
Nancy, you truly inspired me to try a different direction with my Butternut Squash Soup! Thanks so much for your awesome hostessing and amazing, inspiring food! <3
Stan Starsky said: on October 21, 2011
I know what you mean in reference to butternut squash recipes with cream. I was happy to stumble upon your’s that is without it.
I am going to pick up some squash tomorrow and I will give this a try.
Jules said: on October 22, 2011
So glad this appeals to you, Stan! Enjoy the recipe and the true taste of the Butternut Squash!
Angie Halten said: on October 24, 2011
Looks great! And any leftovers you have you could freeze them into ice cube trays, then just pop a few cubes into casseroles, spaghetti sauce, mac ‘n cheese or whatever! I love to sneak added veggies into my families food
)
Jules said: on October 26, 2011
Angie – what a fantastic idea! Thanks so much for sharing!!!
Lori said: on November 8, 2011
Great Recipe! I buy the butternut squash already peeled and cubed and then steam it until soft. Cuts out a tremendous amount of prep and cooking time and still just as good! I also add cooking sherry to the recipe for some extra flavor.
Jules said: on November 9, 2011
Nice Lori! Sounds like a quick fix for a recipe that was already really fast and easy! No excuses not to make it now!
Evie said: on December 5, 2011
My whole family loved this soup. I made it for a dinner party and again for the day after thanksgiving and it was a tremendous hit both times. So thick and flavorful and hearty. Thanks for sharing this wonderful recipe.
Jules said: on December 6, 2011
Fantastic, Evie! I’m so glad they all loved it!
Patti Patti said: on November 23, 2012
Made this for Thanksgiving yesterday and everyone loved it. I roasted the veggies 2 days before, pureed them 1 day before and then combined the stock and herbs on Thanksgiving day. Delicious!
Jules said: on November 23, 2012
Fantastic, Patti Patti!!! Love to hear it! One of the healthiest, purest recipes around. Glad you and yours were able to enjoy it on Thanksgiving!
Cori said: on December 16, 2012
Hi I’m a newbie and I was excited to make this soup for the family. Mine turned out with the consistency of baby food. Any ideas? I’m very excited to have found you.
Jules said: on December 17, 2012
Hi Cori – with any soup if it is too thick, feel free to add more broth or water; if it’s too thin, cook longer with the lid off. Glad you’re on your way to finding some good new recipes!