Butternut Squash Soup Recipe

This is the best butternut squash soup recipe with the perfect blend of herbs and spices, nice and creamy, easy to make, plus you can freeze the leftovers.

Butternut Squash Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 3 pound butternut squash peeled and chopped (seeds removed)
• 1 large onion chopped (white or yellow)
• 1 large bell pepper chopped (use jalapeno peppers or hotter for a spicy version)
• 1 stalk celery chopped
• 5 cloves garlic chopped
• 2 tablespoons paprika I use hot paprika
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 cups chicken stock use vegetable stock for a vegetarian version – you can use up to 6 cups for thinner soup
• For Garnish. Toasted pepitas (optional), red chili flakes, fresh chopped parsley

Instructions

1. Heat the oil in a large pot or Dutch oven to medium heat. Add the chopped squash, onion, peppers, and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize at the bottom of the pot.
2. Add the garlic, seasonings, and herbs. Stir and cook for 2 minutes to let the spices bloom.
3. Add the chicken (or vegetable) stock. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes, or until everything is nice and tender.
4. Use an immersion blender to blend the ingredients until very smooth, or you can transfer the contents of the pot to a blender or food processor, then blend until smooth. Transfer the soup back to the pot.
5. Taste and adjust for salt, seasonings, and amount of liquid. You can add a bit more stock or water to thin it out, if desired.
6. Simmer the soup for 5 minutes to develop more flavor. You can simmer longer if you’d like.
7. Garnish and serve!