Butternut Squash Soup – Budget Bytes

Just a few weeks in the past I obtained a SUPER whole lot on some butternut squashes, so we’ve been utilizing them in recipes ever since (sure, they’ve survived on our countertop for weeks). This week we whipped up this tremendous easy creamy butternut squash soup. The flavors on this soup are easy but heat, and the soup is a breeze to organize, which makes it a complete win in my e book. This butternut squash soup is unquestionably going to turn into a brand new fall staple for me!

What’s in Butternut Squash Soup

I like this soup for its simplicity. It begins with butternut squash and onions which were roasted to accentuate the flavors and add a barely caramelized sweetness. The roasted greens are then blended with hen broth till it’s thick and easy, seasoned with nutmeg and sage, and heated via. For an additional luxurious end, we stir in a half cup of heavy cream on the finish. It’s easy, however so *chef’s kiss* good!

What Else Can I Add?

I believe this butternut squash is ideal in its simplicity, however if you wish to take it in one other path, there are such a lot of choices! Strive a few of these variations to make it your personal:

• Add a pinch or two of cayenne pepper to make it spicy
• Add a tablespoon or two of curry powder for a special taste profile
• Make it vegetarian by utilizing vegetable broth rather than hen broth
• Make it vegan by utilizing vegetable broth and full-fat coconut milk as an alternative of heavy cream.
• Roast apple slices with the butternut squash and onions for a barely sweeter soup
• Skip the cream for a lighter but nonetheless very flavorful soup

What to Serve with Butternut Squash Soup

This soup is begging for some hearty bread for dipping, or you possibly can high off your bowl with a handful of selfmade croutons. This soup would additionally pair properly with one thing like our Oven Roasted Autumn Medley or Autumn Kale and Apple Salad.

Butternut Squash Soup

Butternut squash soup is a heat and creamy soup made with roasted butternut squash, wealthy cream, and comfy herbs like sage and nutmeg. 

Writer: Beth – Funds Bytes

• 2 lbs. butternut squash (4 cups cubed) ($1.78)
• 1 yellow onion ($0.37)
• 2 Tbsp olive oil ($0.32)
• 1/4 tsp salt ($0.02)
• 1/4 tsp pepper ($0.02)
• 3 cups hen broth** ($0.36)
• 1/8 tsp nutmeg ($0.02)
• 1/4 tsp rubbed sage ($0.02)
• 1/2 cup heavy cream ($0.83)

• Preheat the oven to 400°F. Peel and cube the butternut squash.* Reduce the onions into wedges.

• Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss till the greens are properly coated in oil.

• Roast the greens within the oven for about half-hour, stirring after about 20 minutes of roasting. After roasting for half-hour, the squash must be tender and barely browned on the sides.

• Switch the roasted greens to a blender and add the hen broth. Purée the greens and broth till easy.

• Pour the puréed soup to a pot and add the nutmeg and sage. Warmth the soup over medium, stirring often, till heated via.

• Stir the heavy cream into the soup, then style and regulate the salt or different seasonings to your liking. Serve scorching.

See how we calculate recipe prices right here.

*Need assistance peeling and dicing butternut squash? See our tutorial on find out how to reduce butternut squash.  
**The general taste and high quality of this soup will rely loads on the flavour and high quality of the broth used. We use broth made with Higher Than Bouillon. 

Serving: 1.25cupsEnergy: 287kcalCarbohydrates: 31gProtein: 5gFats: 18gSodium: 818mgFiber: 5g

The way to Make Butternut Squash Soup – Step by Step Pictures

Preheat the oven to 400°F. Peel and cube about 2 lbs of butternut squash into ½-inch cubes (about 4 cups diced). Slice one yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with ¼ tsp pepper and ¼ tsp salt. Toss to coat.

Roast the squash and onions within the preheated oven for half-hour, stirring as soon as after 20 minutes. The squash must be tender and barely browned after half-hour of roasting. If not, add extra time.

Add the roasted butternut squash and onions to a blender together with 3 cups of hen broth.

Purée the greens and broth till easy.

Switch the soup to a pot and add ⅛ tsp nutmeg and ¼ tsp rubbed sage. Stir to mix. Place the pot over medium warmth and prepare dinner the soup, stirring often, till heated via (5-10 minutes).

Stir ½ cup heavy cream into the soup.

Style the soup and regulate the salt or different seasonings to your liking.

Serve the soup scorching and garnish with an additional drizzle of cream and freshly cracked pepper, if desired. SO CREAMY! 🤤