Warm, Delicious, Creamy, and Hearty
My Sweet and Savory Creamy Butternut Squash Soup is perfect to warm you up on cool fall nights! You can’t get better flavor than when you use seasonal vegetables, so make the most of the changing seasons and try some recipes with winter squash like butternut! I also definitely recommend topping the soup with the pan roasted pepitas (special pumpkin seeds) because they MAKE this recipe. Adding a crunchy element to the creamy, rich dish is the perfect way to take your soup to the next level. It will get you that “OH MY GOODNESS, YUM!” reaction from your family and friends that accompanies full, happy bellies.
Creamy Butternut Squash Soup
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Ingredients
- 1 butternut squash
- 2 apples, cored and chopped (skin on)
- 1 yellow onion, diced
- 2 cups chicken broth
- 1/2 cup whole milk, + more to desired consistency if necessary
- Avocado oil (or olive oil)
- 1 tbsp. each curry powder, pumpkin pie spice, garlic powder, sea salt and pepper
Instructions
- Preheat the oven to 375 degrees F.
- Cut your whole butternut squash in quarters (with the skin on), then clean out the seeds and pulp. Fill a baking dish with just enough water to cover the bottom of the pan by about an inch. Place the squash face down in the oven and bake for about 30-40 minutes or until tender (when it’s ready you should be able to easily puncture the skin with a fork).
- While the squash is roasting: In a large pot, sauté onion and apple in avocado oil until they’re tender over medium-high heat. Turn the heat to low, then add the spices, milk, and broth, stir to combine.
- When the squash has cooled enough to handle, scoop the meat out of the skin and add it to the pot. Puree the entire contents of the pot completely with an immersion blender (adding extra milk to thin if needed). Simmer the soup on a low heat to make sure everything comes to temperature for eating.
- Top with roasted pumpkin seeds if using – directions in the notes below. Enjoy!
Notes
Add pepitas (pumpkin seeds) to a small pan over high heat, drizzle with avocado oil, then sprinkle generously with salt and pepper. Shake the pan carefully over the heat (they burn FAST), then use to add a crunchy topping to your soup! You can also swirl in a scoop of plain Greek yogurt.
