Alright people, I’m going to be honest. I’m obsessed with this recipe. In the past I have stayed away from creamy soups, because I assumed they were chalk-full of whole milk and additional fat that completely works against the benefits of the vegetables. However, I am a changed person now. This recipe is so simple, and is full of whole natural foods that you are going to love!
I owe my new appreciation for butternut squash soup to my cousin Lindsey. A few weeks ago I was traveling by myself, so I stopped to spend the night with Lindsey and her family. As is the case with southern tradition and family hospitality, Lindsey prepared a scrumptious dinner for my arrival and then waited to eat until I arrived (which was much past the dinner hour, mind you).
As we all gathered around the table, Lindsey and I got to talking about the ingredients in her soup, and she shocked me with house simple and naturally healthy her recipe was. Thus, when I got back home from my trip, I immediately purchased a butternut squash, found my own recipe, and got cooking!
It’s the little things that remind us how blessed we are.
Thank you God for warm homemade food, family, road trips, and a place at the table.
Here’s to you and yours.
Love, a rented kitchen
- 1 butternut squash
- 1 yellow onion
- 32 oz. vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: dash of nutmeg, cinnamon, or sprinkled goat cheese
- Preheat the oven to 450˚ F and line a large baking sheet with aluminum foil.
- Peel, de-seed, and dice the squash into roughly 1-inch cubes. For step-by-step photo instructions on how to cut a butternut squash, click here.
- Peel and dice the onion into roughly 1-inch pieces.
- Arrange the squash and onion on the covered baking sheet and drizzle with olive oil, and generously sprinkle with ground pepper and salt. (I suggest using a brush to make sure the oil is evenly dispersed over and under all of the veggies, or else the vegetables will stick to the baking pan!)
- Roast for 45-50 minutes until the squash is lightly golden and fork tender.
- Once the vegetables are done roasting, bring the vegetable broth to simmer in a large pot. Add the roasted veggies to the pot.
- In bathes, puree the roasted vegetables and broth together in an immersion blender or food processor. Continue this process until all of the broth and vegetables have been blended together, into a nice creamy consistency.
- Optional: Serve warm and top with a dash of cinnamon and/or nutmeg, and a sprinkle of goat cheese. Enjoy!
Notes and Tips!:
- Yield: Serves 6
- Slightly adapted from Lick My Spoon
- Like this recipe from ‘a rented kitchen’? Try these other delicious dishes below!