Butternut Squash Soup

An autumnal favorite at our house, butternut squash soup is a hearty, healthy dish that can stand alone or be served as a side. Butternut squash is considered a “superfood” because it’s filled with powerful antioxidants; including vitamin C, vitamin E and beta-carotene. This recipe is as pure and simple as they come. No time to peel and cut your own butternut squash? No problem. Most grocery stores sell pre-cut butternut squash, to make this recipe even easier. Add less stock if you prefer a thicker soup consistency. If you like a little more heat, add a dash of cayenne pepper. Here you go. Enjoy!

Butternut Squash Soup Recipe

Ingredients:

  • 1 large or 2 small butternut squash, about 4lbs total

  • 10-20 cloves garlic (depending on size and taste)

  • 4 T olive oil

  • 1/4 C water

  • 2 leeks (finely chopped)

  • 5 C vegetable stock/broth

  • Salt and pepper to taste

  • Nutmeg to taste

  • Dash of cayenne (optional)

Toppings:

  • Pepitas

  • Chives (finely diced)

  • Creme fraiche or cream (optional)

Directions:

  • Preheat oven to 350, prepare roasting pan

  • Cut squash in half, remove seeds, peel, cut flesh into 1 inch thick chunks

  • Combine squash and garlic cloves with 2 T olive oil and water

  • Roast until golden, stirring occasionally (50-60 min), cool

  • Saute leeks in 2T olive oil on stove while squash is cooking, cool

  • Puree roasted squash, garlic and cooked leeks along with 1-2 C stock in food processor

  • Transfer squash puree to large saucepan, add remaining stock and desired spices

  • Serve soup with desired toppings and a slice of crusty sourdough bread

Zabelicious Tips:

  • Roast pepitas for a more enhanced flavor if you have time.

  • If you do add cream as a topping, do so sparingly by swirling it on top before adding chives and pepitas.

  • I used my new Calphalon roasting pan to cook the squash, which cleaned up beautifully.