Butternut Squash Soup Recipe
If you follow me on Instagram you would have seen my rant about the pumpkin takeover that happens when fall rolls up. Don’t get me wrong, I don’t hate pumpkin. I just don’t think that it deserves all the hype that it gets.
During my rant, I asked the talented cooks that I know to join me in sharing all the other amazing seasonal recipes that they make when the air starts getting chilly. I will share those recipes with you as they come in, but just in case my friends ain’t shit I got you covered.
I make this Butternut squash soup all the time in the fall. Its so easy and you can remix it so many different ways. I’ve used my jerk seasoning, cream, curry, jalapeño, and more. I’ve made the simplest version here if you want to put your own spin on it add your seasoning of choice to the squash right before you roast.
What you’ll need:
1 medium/small butternut squash
4 peeled cloves garlic
1 teaspoon salt (to start)
1/4 teaspoon pepper
2 tablespoon fresh or dried herbs (I love sage, rosemary, and thyme)
oil (I like olive or coconut)
stock or water
Preheat your oven to 325F. Peel and dice your squash making sure to make them all the same size. Remember the larger the pieces the longer it will take to cook.
Cut your onion up into slightly larger pieces. Peel the garlic.
Toss the squash, onions, and garlic in a bowl. Season with salt, pepper, herbs and make sure everything is well coated with oil. Check out the video (coming soon) for reference to how moist you want everything to be.
Bake until tender. Add everything to a blender and blend until you get to your desired consistency, using water or stock to thin the mixture out. Pour into a pot on low heat and taste for salt and seasoning. Add seasoning if necessary and at this point, you can now add cream if you’d like.
This time I topped it with a chimichurri and spicy masala toasted sesame seeds.
Enjoy! Let me know if you try it.