I remember the first time I ever tried Butternut Squash Soup. Most likely, I was around 7 or 8 years old. At first, I was hesitant to try it because butternut squash being in a soup did not sound at all appealing to me. I was a child, of course, so my palate was slightly different than it is now. However, it was truly Love at First…Slurp! No longer was I turned off by the thought of butternut squash in soup.

It has since become one of my favorite soups. And, it’s one of the reasons I look forward to the autumn season so much. When the grocery store has the butternut squash on full display, I can’t pass it up. I just have to buy some!

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Butternut Squash Soup

Recipe by Recipe Helper

Course: Appetizer Recipes, Brunch Recipes, Dinner Recipes, Easy Recipes, Family Recipes, Healthy Recipes, Low Cost Recipes, Lunch Recipes, Soup RecipesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 2 tablespoons extra virgin olive oil 

• 2 cups butternut squash, cubed

• 2 tablespoons garlic powder

• 1 tablespoon onion powder

• 1 teaspoon fresh chopped ginger

• 1 tablespoon chopped rosemary

• 4 cups vegetable broth

• salt and pepper, to taste

Directions

• In a large pot, heat oil over medium-high. Cook squash along with garlic powder, onion powder, chopped ginger, and rosemary for 7-10 minutes.
• Next, add vegetable broth, salt, and pepper to taste. Bring to a boil and then, simmer with a lid for 20 minutes.
• Remove from heat and use a blender to blend the soup mixture.
• Transfer blended soup back to the pot until ready to serve. Add more salt and pepper, to taste. Enjoy with toasted bread or crackers! 

This Butternut Squash Soup is a lot of fun to make. It also comes together fairly easily. To start, you need some butternut squash, cut into cubes. You can cut it yourself, or buy it, pre-cubed, just be sure to wash it and pat it dry. Then sear the butternut squash in a little bit of olive oil for about 7 to 10 minutes. Add the onion powder, garlic powder, fresh rosemary, ginger, salt, and pepper, to taste. Add the vegetable broth and bring it to a boil. If you don’t have vegetable broth, you can also use water. However, you will just have to season the water a bit more. The broth helps tremendously with flavor.

Once it is brought to a boil, cover it and turn it down to simmer for about 20 to 25 minutes. The goal here is to make the butternut squash tender. That way, it will blend easily. After simmering, blend it up so everything gets nice and creamy. Finally, after blending the soup, pour it back into the pot so it can stay hot until you are ready to serve.

To make this Butternut Squash Soup look pretty, garnish it with some fresh chopped herbs or toasted pumpkin seeds. Be sure to serve this with a side of toasted bread or cheesy crackers. I hope you enjoy this easy and no-fuss Butternut Squash Soup recipe and keep this on your soup menu. Happy Cooking!