I am in love with butternut squash soup right now. It is such a winter treat. Something about it is so satisfying this time of year. I think it has to do with it being so rich and creamy, while still tasting healthy and bright. It says, sure, I’m a winter squash, but I am still bright orange and that makes you kind of happy.
Or at least, that is what it would say if a butternut squash could talk.
When I was home for Christmas this year, I made a lovely butternut squash soup for our first course at Christmas dinner. My mom had planned most of the menu already when I arrived and I wanted to contribute something special. The soup was a big hit. Even my sister in law that doesn’t like soup said that she liked it.
These are the cups we served at Christmas.
When I have talked to people about butternut squash, they often say that they don’t cook with it because it is intimidating, or hard to peel. I agree. It is really annoying to peel! That is why when I make butternut squash soup, I don’t peel it. I roast it first with the skin on until the squash is soft, and then scoop out the soft squash insides with an ice cream scoop, leaving the skin behind.
This picture is the squash about to be roasted.
Take advantage of this delicious winter vegetable while the weather is still chilly. I can’t even say how many times I’ve cooked with butternut squash so far this winter. And this soup is easy to put together, healthy, and delicious. If you are looking for other great things to do with butternut squash, try out this Butternut Squash Carbonara.
Bring a little brightness into your winter menu!
Butternut Squash Soup
- 2 lb Butternut Squash
- 1 small red pepper
- 1 small yellow pepper
- 1/2 onion
- 2 TB oil
- 1 TB cumin
- 1 tsp paprika
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 cups water
- 1 cup heavy cream (optional)
- Optional garnishes: paprika, fried sage leaves, parsley, sour cream, croutons
Preheat oven to 400 degrees.
Cut off top and bottom of butternut squash, then cut into sections, like the photo above. Remove seeds. Place on baking sheet and drizzle with olive oil, salt and pepper. Bake for 25-35 minutes, or until the squash is easily pierced with a fork. Remove from oven and let cool.
While the squash is cooking, thinly slice the red pepper, yellow pepper, and onion. Sauté over medium heat in a large skillet with 1 TB olive oil. Let the vegetables cook slowly until soft and starting to caramelize. When the vegetables are soft, add 2 cups of water to deglaze the pan. Add the cumin, paprika, salt and pepper and allow to simmer while the squash cooks.
When the squash is cool enough to touch, scoop the filling out and add it to the pot of simmering liquid. When you have all the squash in the pot, use an immersion blender to puree the ingredients. If you don’t have an immersion blender, you can do it in batches in a regular blender. Add water as needed. The two cups will not be enough, but add liquid slowly, as you can always add more.
The heavy cream is optional. If you add it, it makes for a more velvety soup. If you don’t add it, your soup will be vegan and all vegetable. Personally, I think the cream makes for a more satisfying soup. Add as you blend.
Add liquid as needed to get the consistency you like. Taste and season as needed.
There are many lovely garnishes you could put on top of this soup. I like a sprinkle of paprika on top, because it makes for a lovely touch of color. A swirl of sour cream is a great option, fresh herbs, crunchy croutons, or sage leaves fried in butter are also great. Let your imagination run wild.
And remember, enjoy!