A Perfect Fall Squash for Delicious Soup...
Butternut squash is one of those fall ingredients that brings both flavor and warmth to the table. Right now, this squash is abundant in the garden and at local farmers markets. Its natural sweetness pairs beautifully with savory spices, like fresh thyme and sage, making it a perfect base for a cozy autumn soup. Not only is butternut squash delicious, rich in vitamins A and C, but it’s also packed with fiber, making it a nutritious choice for a comforting meal.
This soup is incredibly versatile—you can use either chicken or vegetable stock, depending on whether you want a heartier or vegetarian option. Our recipe is a healthier option because it does not contain heavy cream. For creaminess, you can choose between coconut milk, which adds a subtle tropical flavor, or evaporated milk for a more classic, rich taste. Both versions create a velvety texture that warms you from the inside out.
If you are serving a crowd, double this recipe and serve it straight out of a favorite of ours, the Le Creuset Cast Iron Pot. Place the toppings and side options around the pot and you have a fabulous fall soup bar. If you’re preparing individual bowls, sprinkle fresh herbs, a drizzle of cream or a dollop of creme fraiche, and a few croutons or pepitas or a slice of crusty bread. When you combine these delicious components, you’ve got yourself a wholesome dish that embodies the essence of fall. This soup is an easy to make ahead dish; it freezes well, and the leftovers taste even better the next day. Follow our recipe below and make this delicious butternut squash, then thank us later.
Butternut Squash Soup
Ingredients
- 2 lb. cubed butternut squash
- 1 medium onion halved and sliced into wedges
- 4 cloves garlic peeled
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- ¼ tsp. nutmeg freshly grated
- 2 Tbsp. olive oil
- 2 c. chicken broth or vegetable broth if you are making it vegetarian
- 1 can evaporated or coconut milk about 13 1/2 oz. size
- Garnish – fresh thyme croutons, pepitas, fresh nutmeg, a drizzle of heavy cream or crème fraiche and a slice of crusty bread
Instructions
- Preheat oven to 425ºF.
- Put squash cubes, onion, and garlic cloves on a large-rimmed baking sheet. Sprinkle with salt, pepper and drizzle olive oil over top. Toss together so all the vegetables are evenly coated.
- Roast for 35 to 40 minutes, stirring halfway through so the vegetables roast evenly.
- Transfer roasted vegetables to a medium/large soup pot or dutch oven. We love our Le Creuset pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes.
- Blend it with an immersion blender (or in batches with a countertop blender) until smooth.
- Stir in the coconut/evaporated milk. Add a little more salt & pepper, to taste.
- When serving, top with a little fresh thyme, nutmeg, a drizzle of crème friache and a couple croutons or a slice of crusty bread.
