Looking for a delicious butternut squash soup recipe? This creamy, flavorful soup is sure to become your fall favorite.
Tis the season for soups, am I right? While I was home my mom made an amazing assortment of food. Did you see the bacon jam? I mean seriously people, she is a culinary whiz! In any case, one of my favorite things she whipped up was this butternut squash soup. It is the perfect mix of sweet and savory and the pumpkin seeds and dried cranberries were a surprisingly nice added crunch.
The Easiest (And Best) Butternut Squash Soup Recipe
To make this delicious butternut squash soup, you will need:
4 pounds butternut squash (about 2 medium sized squashes), cut lengthwise and seeds removed
2 tablespoons unsalted butter
1 medium Granny Smith apple, peeled and cored
1/2 medium yellow onion, chopped
8 fresh sage leaves, chopped
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds and dried cranberries, for garnish
1. Roast your butternut squash in the oven until it is soft enough to scoop out.
2. Saute the butter, onions, apple and sage in a pan on the stove.
3. When the onions are translucent, remove from heat and set aside.
4. In a large pot, combine all ingredients, except heavy cream and garnish, and bring to a boil on medium heat.
5. When all vegetables seem mushy, use an immersion blender to liquify contents.
*This may take a little while to make sure you’ve purified everything! Don’t worry — it works!
6. Mix in your heavy cream with a spatula.
7. Garnish with pumpkin seeds, dried cranberries a little extra swirl of heavy cream and serve immediately!
If you liked this recipe, you might also enjoy Stuffed Butternut Squash or Whipped Apple Cider!
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