When it comes to fall, butternut squash soup is a favorite in our household. It’s creamy (without the cream), comforting, and perfect to warm you up on a chilly day. Not only is it full of flavor, but you’ll also get your veggies in too!
This is the last recipe from my husband’s birthday dinner series! As mentioned in my two previous posts, I made three things for him for his birthday this year: braised short ribs, carrot cake, and of course, this butternut squash soup. He absolutely loved everything, so I thought I’d share all three recipes on the blog 🙂
Simple AND healthy
So this recipe can’t get any easier. You roast your vegetables in the oven, then you add stock and flavor add-ins and that’s it! Not only do you get a great depth of flavor in this soup, but you also get three different types of vegetables in! With butternut squash, carrots, and sweet potatoes, you get a healthy dose of beta carotene (which gets converted to Vitamin A). And did I mention that this is creamy without cream??? Just a few knobs of butter, and you get just the right amount of creaminess! Plus, it’s really good to dip crostinis in.
Blend, blend, blend
If you look at the section for tools you’ll need, you will notice that one of those items I noted is an immersion blender. I like using an immersion blender because you get to have a bit more control over how chunky or smooth you want your soup to be. Sometimes, I’m in the mood for soup that has some chunky bits. Other times, I prefer a very smooth soup that leaves a very pleasant mouthfeel. If you don’t have an immersion blender, a regular blender would suffice. However, you just might have to blend your butternut squash soup in portions, as the whole thing might not fit in a standard-sized blender.
Tools you’ll need
- 2 lbs butternut squash, peeled and chopped (I buy pre-chopped ones to save time)
- 1 large sweet potato, peeled and chopped
- 1 large carrot, peeled and chopped
- 5-6 sage leaves, chopped
- 1 onion, quartered
- 5-6 garlic cloves
- 3 tbsp butter
- 6 cups of vegetable broth (or chicken broth for extra flavor)
- 1 small lemon, juiced
- salt and pepper to taste
- Preheat your oven to 400 degrees.
- Place all your veggies and sage on a foil-lined baking sheet evenly. Drizzle olive oil generously on the vegetables, and season with salt and pepper. If the pan is overcrowded, put the onion and garlic at the bottom first, then place all other veggies around and on top of them.
- Roast in the oven for 35 minutes. While your veggies are roasting, you can start heating up your broth in large pot.
- Once the vegetables are done roasting, pour them into the hot broth. Use the immersion blender to break everything down into a smooth soup. If you're using a regular blender, you might need to ladle everything in portions.
- Once the soup is at your desired consistency, add the butter and blend again. Then, add the lemon juice and blend. Lastly, season with salt and pepper to taste and blend.