Butternut Squash Soup

gluten free / vegetarian

Look no further for a butternut soup recipe. This one is my mom’s recipe and it’s packed with veggies, spice, and my super secret ingredient that gets this butternut squash soup tasting like the best you’ve ever had! And I’m serious, I’ve never tasted a better one than this, and I order this soup pretty much everywhere they serve it.

My mom CRUSHES the holidays. My mom is basically like Martha Stewart’s twin when it comes to hosting for the holidays, I’m not kidding. The house is decorated to the 10s, the beautiful china is out, name cards are arranged on the table, homemade sangria and hot cider is out (and in the cutest decanters). Its like you walked into a Martha Stewart magazine with how impeccable everything is set up and prepared. Every single year she makes butternut squash soup as her first course, and yes, she serves us in courses because I’m telling you, she’s bougie as hell. It always takes all my will power to not go back for seconds, knowing how much food will be coming my way afterwards.

This butternut squash soup has surprise ingredients, but without them I swear it just isn’t the same. Here’s what you need:

• butternut squash

• carrot

• sweet potato

• yellow onion

• apples

• garlic

• cinnamon

• nutmeg

• curry powder

• thyme

• sage

• salt + pepper

• chicken broth

• heavy cream, milk, or plant-based milk of choice

Ok yes, you read these correctly. Apples, cinnamon, nutmeg, sweet potatoes, and curry powder all go in this soup. The apples give it such an amazing sweetness. Cinnamon and nutmeg give it those holiday flavors. Curry powder gives it such a beautiful spice that balances that sweetness. Sweet potatoes thicken the soup up and give it the consistency you want.

Butternut Squash Soup

Ingredients:

• 1/2 butternut squash, cubes

• 1 yellow onion, diced

• 3 cloves garlic, mined

• 2 carrots, chopped

• 1 cup sweet potatoes, peeled and cubed

• 2 apples, peeled and cubed

• 1/4 cup olive oil

• 1 tbsp sage

• 1 tbsp thyme

• 1 tbsp curry powder

• 1/2 tbsp cinnamon

• 1/2 tbsp nutmeg

• 1/4 tsp + 1/4 tsp salt

• 1/2 tsp + 1/4 tsp pepper

• 4 cups broth

• 1/2 cup cream, milk, or plant based milk

• toppings

  • black pepper

  • croutons

  • pepita seeds

  • some of the saved roasted butternut squash

Directions:

1. Preheat oven to 425 F.

2. Add the butternut squash to a parchment paper lined sheet pan and toss with half of the olive oil, and half the salt and pepper. Bake for 40 minutes, stirring halfway.

3. In your Dutch oven, sauté the onion and garlic with the other half of the olive oil. Add in the garlic, carrots, apples and sweet potatoes. Stir in the thyme, sage, curry powder, cinnamon and nutmeg and salt & pepper. Cover and cook on medium low for 15-20 minutes, stirring occasionally.

4. Add in the cooked butternut squash to the pot (I save a few pieces to plate on top). Add the broth so it covers all the veggies. Cover the pot and let the soup simmer for 10 minutes.

5. Either with a blender or immersion blender, blend the soup until it is all completely blended and creamy.

6. Add in the cream, stir and let cook for another couple minutes.

7. Serve with pepita seeds, the pieces of roasted butternut squash, croutons, or whatever your favorite toppings are!

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