The Perfect Butternut Squash Soup
The Perfect Butternut Squash Soup ~ this fragrant, silky soup is the best I've found, and it's so easy to make. Fall doesn't officially begin until we've made a batch of this wonderful soup!
Servings: 8 servings
Ingredients
- 1 medium butternut squash
- 2 Tbsp butter, (use olive oil for paleo)
- 1 Tbsp olive oil
- 1 onion, peeled and chopped
- 1 shallot, peeled and minced
- 1 Granny Smith apple, peeled and coarsely chopped
- 1 inch piece of fresh ginger, peeled and sliced
- 1 tsp curry powder
- 1 tsp each salt and fresh cracked black pepper, plus more to taste
- 3 cups chicken stock or vegetable stock
Instructions
- Preheat the oven to 400F. Cut the squash in half lengthwise and scoop out the seeds and stringy parts. Reserve the seeds to toast, if you like. Place the squash cut side down on a baking sheet and roast until the tip of a sharp knife pierces the thickest part of the squash easily.
- Meanwhile heat the butter and oil in a heavy bottomed soup pot. Sauté the onion, shallot, apple, ginger, curry, salt and pepper for a few minutes, stirring often until the onions and apples begin to soften.
- Add the contents of the pot to a blender or food processor.
- Scoop out the squash flesh and add to the blender, along with the stock. Blend until everything is silky smooth.
- At this point you can refrigerate the soup for up to 2 days in advance, or you can return the soup to the pot and bring to a simmer. Taste and add salt and pepper as needed.
- Serve the soup hot, in small bowls or mugs, garnished with toasted butternut seeds*, a dollop of sour cream, or fresh herbs.
- The soup will taste even better after a day in the fridge. I always make mine the day before.
Notes
- I think this would work well with any winter squash, try pumpkin, or kabocha.
- If you'd like to enrich this soup with a little cream, stir it in at the end and heat through.
Nutrition
Calories: 136 kcal · Carbohydrates: 19 g · Protein: 4 g · Fat: 6 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 10 mg · Sodium: 156 mg · Potassium: 488 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 10071 IU · Vitamin C: 22 mg · Calcium: 56 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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