Fall in a Bowl: Butternut Squash Soup Season is Here 🍂
When the leaves start to crunch and sweater weather makes its grand return, there’s nothing more comforting than a steaming bowl of homemade soup. Enter: butternut squash. This humble gourd is the hero of fall kitchens everywhere—rich in flavor, packed with nutrients, and basically the culinary equivalent of a warm hug.
Butternut squash soup isn’t just pretty (hello, golden-orange glow), it’s hearty, healthy, and incredibly satisfying. Full of fiber, vitamin A, and antioxidants, this fall favorite is just what your body craves when the temperatures dip. Whether you’re curling up on the couch or hosting a cozy dinner, this recipe brings all the autumn vibes—one delicious spoonful at a time.
Equipment
- 1 Immersion blender or regular blender
Ingredients
- 1 Butternut squash (whole)
- 2 Heads of garlic
- 2 tbsp Extra virgin olive oil
- 1 cup Grape Tomatoes
- 1 Onion (white, red, whatever you have)
- Salt and Pepper (to taste)
- 4-5 cups Chicken broth (or vegetable)
- 1/4 Milk or heavy Cream
Instructions
- Preheat oven to 400°F.
- Wash all veggies.
- Prep all veggies by first washing. Cut the butternut squash in half, scoop out the seeds. Take heads of garlic, peel loose skin and chop garlic ends. Cut both ends of the onion and peel skin.
- Place all veggies in a single layer on a baking sheet and drizzle generously with olive oil and season with salt and pepper Roast for 25-40 minutes, or until softened.
- Once removed from oven scrape squash out with spoon and place it in a large pan. Add remaining veggies from pan. Add chicken broth and milk/cream.
- Cook over medium heat and bring to a simmer. Use immersion blender to quickly blend together until creamy. Add more cream/ broth as necessary. Serve with crunchy bread and enjoy!
