Delicious n’ Creamy Butternut Squash Soup

Presenting my favorite Butternut Squash soup recipe 🙂

It is a delicious hearty soup, and paired with a crusty roll it is a meal unto itself!

 

Butternut Squash Soup Recipe

 

I’ve tried different recipes and this is my favorite one.  It’s got a hint of sweetness and is packed with flavor.

I just made it for Thanksgiving and it was a big hit with the adults AND the babies!

 

Butternut squash soup vegetables

 

Butternut Squash Soup Ingredients:

 

1 large butternut squash

2 medium size sweet potato

1 white potato

1 bag carrots

 

 

Directions for Making Butternut Squash Soup:

First off is peeling and dicing up the vegetables, which is simple til you get to the butternut squash.

The simplest way I found is by peeling the butternut squash with a good peeler (makes all the difference), and then cuting it in half and scooping out the seeds.

Butternut squash soup recipe

 

 

Then place all of the cut up vegetables into an 8 quart pot with water to cover.

Butternut squash soup in pot

 

 

Heat it up til it is boiling, and then reduce to a simmer for 2 hours.

 

Blend the soup

 

 

blending butternut squash soup

 

 

 

 

Add the following:

3/4 cup brown sugar

2 tsp salt

1 tsp onion powder

1/2 tsp ginger

2 tsp cinnamon

1/2 tsp nutmeg

 

Taste the soup to make sure it is to your liking before serving.

Enjoy!

 

Tips:

It freezes really well and I always put a few containers away in the freezer.  Just make sure to heat it up to a roiling boil after you defrost it.

I started adding less water to the pot so it is a thicker blend and that way I serve it to my 6 month old for lunch every day- a lot cheaper than baby food jars and she loves it!

 

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