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.

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!