I love butternut squash however it’s prepared. The texture, taste and nutritional value are what I enjoy most about this vegetable. This year, we planted a bit too much of everything, including the squash. So in the meantime, I’ve been handing out free squash like it’s my day job and also making delicious butternut squash soup. I must say, my mom has inspired me to make this soup-so I must give her the credit as it was not my idea. I also must give Ree Drummond, also known as the Pioneer Woman, credit for this recipe. It is a bit tweaked, but for the most part, this recipe comes straight from her cookbook called “The Pioneer Woman Cooks: Dinnertime.” If you’ve never heard of the Pioneer woman, be sure to check her website out as she has plenty of hearty and scrumptious recipes ideas.
Her website can be found at https://thepioneerwoman.com/
And now, for the butternut squash soup recipe!!!
Prep time: 30 minutes
Cook time: 45 minutes
2 medium butternut squash, peeled, seeded and cut into cubes
1/4 cup plus 2 tablespoons of olive oil
1 medium onion, diced
4 cups of vegetable or chicken broth
1/2 cup of heavy cream (I used half and half because that’s all we had, and it turned out fine)
1/2 cup of maple syrup (#yum)
1/2 of teaspoon kosher salt
Optional: I added chili flakes, up to you!
- Preheat oven at 350 degrees.
- Spread the squash on two rimmed baking sheets and drizzle it with 1/4 cup of olive oil. Roast until soft and brown (30-40 minutes).
- In a large pot, cook the onion with the remaining 2 tablespoons of olive oil. Cook for about 7-8 minutes
- Add the roasted squash to the pot
- Add broth to the pot
- Add heat to the mixture until bubbling
- Use an immersion blender to puree the soup until smooth
- Add cream, maple syrup, and salt
- Stir and let it simmer for 5 minutes
- Serve the soup!
Favour is deceitful, and beauty is vain: but a woman that feareth the Lord, she shall be praised. Give her of the fruit of her hands, and let her own works praise her in the gates. Proverbs 31:30-31