Tuesday, November 26, 2013

Sweet Butternut Squash Soup

I'm a fairly new fan of butternut squash. It's not something that I grew up eating, and I'd be lying if I said I didn't have to watch a video on YouTube to figure out the best way to cut one the first time I made it! Giada has a delicious recipe for butternut squash soup. I've made it a few times and love it. This time though, I wanted to try something a little different. I thought I'd try making a sweeter version by adding apples, and topping it with crunchy toasted pecans. This is good stuff! My Hubby loved it too! It's the best feeling when a new creation comes out better than you expected it would!
2 medium sized butternut squash (about 4 lbs)
1 tbsp of butter - melted
1 carrot - peeled and chopped
1 apple - peeled and chopped (I used Fuji)
1 small onion - chopped
4 cups of chicken broth
1/2 teaspoon Cinnamon
Salt & Pepper (to taste)
1 cup of milk (I used almond milk because I'm was delicious)
Toasted pecans for topping
1. Preheat the oven to 425 degrees. Slice the butternut squash lengthwise, scoop out the seeds, put on a baking sheet cut side facing up, spread a little butter on top, and roast for an hour. (Should look amazing like in the photo above)
2. In a large pot over medium heat sauté onions and carrots for about 2-3 minutes until the onions become translucent. Add in the apples and cook for another 5 minutes until everything softens.
3. Using a spoon - scoop the squash out of the skin and into the pot, then add the chicken broth. Add cinnamon, salt, and pepper.
4. Bring soup to a boil, lower heat to a simmer cover and cook for 20 minutes.
5. Add milk, then use an immersion blender to puree the soup. Serve the soup - top with toasted pecans (the BEST)!
Enjoy, I hope you love it!
Signature photo 1807776276395000151013_zps29b0d7fd.png


  1. I've been looking for a good butternut squash soup recipe! This looks perfect & not too difficult :)

  2. This looks SO good. Can't wait to try it!

  3. I'm drooling. I'm such a fan of butternut squash and eat so much of it, each week! This is going in the books!


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