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!
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 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.
Then place all of the cut up vegetables into an 8 quart pot with water to cover.
Heat it up til it is boiling, and then reduce to a simmer for 2 hours.
Blend the 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.
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!