What's not to love about Butternut Squash Soup? It's creamy, comforting, delicious, and incredibly healthy all in one bowl. This recipe takes only a few steps with simple ingredients yet it yields the most tasty results. Top this soup with some homemade croutons and roasted pumpkin seeds and enjoy!
Want something creamy and delicious, yet something that’s healthy and full of fiber? Try this recipe for my Butternut Squash Soup! If you take just a few minutes to scour the internet for Butternut Squash Soup recipes, you’ll likely find yourself overwhelmed with the massive variety of recipes. I’ve found recipes for this soup that take a sweeter approach with apples and nutmeg while some recipes take a much more savory approach. While each and every one of these are absolutely delicious, I’ve developed my recipe to include a bold undertone of roasted carrots into my soup. To be honest, I had never planned to make my soup this way, but one chilly fall day, I was fixing to make a batch of Butternut Squash Soup and happened to have some very fresh and pretty carrots from the farmers market on hand, so I tossed them into the oven along with my garlic and squash, and the rest was history. Butternut Squash on its own is super delicious, but I find that the roasted garlic and carrots added to the soup provide the most savory and robust backbone that I find most recipes are lacking. This soup is so easy to make too. It all starts by cutting, oiling, and seasoning your squash, carrots, and garlic (skin on) and roasting them until perfectly caramelized. Once your squash is ready, you can sweat out some onions and add your roasted veggies to your pot along with some broth and simmer. After about 15 minutes you can blend your soup and add some heavy cream for some extra richness and it’s soup time! When it comes to eating a creamy soup like this, I personally need some extra texture. I love to whip up a quick batch of homemade croutons by cubing up a loaf of crusty bread and tossing it with a generous amount of olive oil and seasonings and roasting it in the oven at 350 until a lovely golden brown. Additionally, pumpkin seeds are an excellent topping as well that adds a lovely nutty note. However you choose to eat your squash soup, you’ll be diving into a delicious and nutritious bowl of soup. Speaking of diving, did you know about that time I entered a ball pit diving competition? A local fun zone was renovating their ball pit by making it deeper and with new and improved balls. In order to pay for their endeavor, they decided to host a ball pit diving competition. I’m never one to pass up an absurd challenge, so naturally I signed up. The day of the fundraiser came and I got in line behind my fellow competitors. I saw many brave souls perform maneuvers such as front flips, twists, tucks, and a combination of just about anything you could imagine. As it neared my turn, I realized that I lacked all the skill it took to make a dive into a ball pit look decent so I did the first thing that came to mind, the trusty cannon ball. The ball pit was so deep and the balls were so new and slippery, I ended up sinking right to the bottom! I frantically waved my hands up into the balls for anything to grab on to, I was wondering how long it would take me to navigate my ball prison when all the sudden, a weighted rope plunged into the pit and rescued me. Feeling slightly giddy, but mostly embarrassed, we made our way out of the fun zone before they even announced the winners. By then, we were pretty hungry so we headed out to get some lunch where I had the most delicious bowl of Butternut Squash Soup.
Preheat your oven to 425 degrees. Slice your butternut squash in half, peel and trim your carrots, and place your garlic (skin still on) on your baking sheet. Cover with about 2-3 teaspoons of olive oil and sprinkle with salt and pepper. Place in your oven for about 45 minutes or until your squash is tender. Flip your carrots and check to see if they are fork tender, and remove your garlic after 20 minutes.
Once your veggies are roasted, remove them from the oven and set aside and allow your squash to cool slightly (or just enough for you to scoop out the flesh without burning your hands)
If making homemade croutons, reduce your oven temperature to 350. Prepare your bread, drizzle with oil and seasonings and roast about 30 minutes tossing half way through.
Add about 3 teaspoons of olive oil in your dutch oven, saute your onions along with your salt, pepper, and thyme about 5-7 minutes or until translucent.
Scoop out the flesh of your squash, remove the skin from your garlic and add to your dutch oven along with your carrots, add your broth and simmer for about 20 minutes.
Once your soup has simmered, turn off the heat and puree with your blender of choice. (I prefer an immersion blender!)
Turn your burner back on and add your heavy cream, allow your soup to simmer for 5 minutes.
Serve immediately with your desired toppings, enjoy!
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