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Rich and Creamy Butternut Squash Soup

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For many, fall is the season for pumpkin spice-flavored everything. For me, the fall season is all about butternut squash. Chock-full of health-promoting vitamins, minerals and antioxidants, butternut squash itself is an excellent immunity-boosting food.

Honestly, on a crisp fall evening in Georgia, there’s absolutely nothing better than cozying up with a warm bowl of butternut squash soup. Besides being the perfect comfort food, when prepared with the right ingredients, it’s actually quite the nutritional powerhouse.

My Special Blend

At least once a week, I make a vegan-friendly, gluten-free butternut squash soup that’s downright craveable. It’s super simple to make and includes:

Butternut squash (of course) – The taste and texture of cooked butternut squash is similar to that of sweet potato but it’s a bit softer with more of an earthy, nutty flavor.

Yellow onion – Along with red onions, yellow onions contain more antioxidants than other types. They also become increasingly sweeter when cooked, making them among the best all-around flavor enhancers.

Carrots – In addition to their rich content of disease-fighting carotenoid phytonutrients, carrots have an earthy, almost woodsy flavor profile that plays well with the squash and other ingredients.

Celery – With its strong, salty bite, celery adds great flavor depth to the recipe.

Extra-virgin olive oil – Sautéing the vegetable ingredients in extravirgin olive oil really helps bring out their flavors. It can also mask some of the bitter tastes many people hate.

Granny Smith apples – Though Granny Smith apples are naturally tart, once cooked they meld perfectly with all the sweet ingredients.

Vegetable broth – Along with the veggies, fruit and other ingredients, using vegetable broth makes this recipe 100% vegan. If it doesn’t matter, chicken broth will also do the trick.

An earthy seasoning blend – Finally, I round out the recipe with pinches of nutmeg, cinnamon and paprika along with a little kosher salt and ground pepper. For a spicy kick, I sometimes use cayenne pepper too.

Take a Stab at It

Check out the following recipe card and take a stab at my “Rich and Creamy Butternut Squash Soup.” If you like it, drop a comment below and tag pics on Instagram with @thatsaladlady, #thatsaladlady and #buildyourbowl. If you love it, pin it on Pinterest and share it on Facebook and Twitter using #thatsaladlady.

Rich and Creamy Butternut Squash Soup

0 from 0 votes
Recipe by That Salad Lady Course: Appetizers, MainCuisine: AmericanDifficulty: Moderate
Servings

6

servings
Prep Time

20

minutes
Cooking Time

35

minutes
Calories

190

kcal
Total Time

55

minutes

On a crisp fall evening, there’s nothing better than cozying up with a warm bowl of butternut squash soup. This recipe won’t disappoint!

Ingredients

  • 1 butternut squash, seeded, peeled and chopped (6-8 cups)

  • 1 sweet yellow onion, chopped (about 1 cup)

  • 2-3 carrots, chopped (about 1 1/2 cup)*

  • 2-3 celery ribs, chopped (about 1 1/2 cup)*

  • 2 tablespoons extra-virgin olive oil

  • 1 large or 2 small Granny Smith apples

  • 4 cups vegetable broth (chicken broth works too)

  • 1 cup water, as needed for desired texture

  • Pinch nutmeg, or to taste

  • Pinch cinnamon, or to taste

  • Pinch sweet or smoked paprika, or to taste

  • Kosher salt and ground pepper to taste

Directions

  • Sauté the Veggies
  • Heat the olive oil in a large pot or Dutch oven on medium-high heat.
  • Add the onion, carrots and celery and sauté for 5 minutes.
  • Lower the heat if the veggies start to turn brown.
  • Boil the Soup
  • Add the butternut squash, apple, broth and water to the pot and bring the mixture to a boil.
  • Reduce heat to a simmer, cover the pot and simmer for 30 minutes or until the squash and carrots have softened.
  • Purée the Blend
  • Blend the soup in batches using a blender set to “purée” or a similar setting. I use the “hot soups” setting on my Vitamix.
  • You can also use an immersion blender if you have one.
  • The longer you blend, the smoother your soup will be. I prefer my soup with a bit of texture so my blending time could easily be shorter than yours.
  • Add Finishing Touches
  • Add pinches of nutmeg, cinnamon and paprika to taste. I sometimes add a little cayenne pepper for a spicy kick.
  • Sprinkle in salt and pepper to taste.
  • Garnish your soup with freshly chopped parsley or even a little Greek yogurt for a touch of creamy tang.

Recipe Video

Notes

  • *Some butternut squash soups can taste too sweet, so I generally recommend adding more or less carrots and celery to achieve your desired level of sweetness.
  • Depending on your eating style, you can double your portions and eat less or store the soup in the fridge and eat multiple bowls over the course of multiple days.
  • In an airtight sealed container, this butternut squash soup will keep for 3-5 days.

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