Butternut Squash Soup
Warm up with our comforting butternut squash soup recipe, perfect for cozy fall evenings with family.
Ingredients
- 2 tablespoons olive oil
- 3 pounds butternut squash peeled, chopped, seeds removed
- 1 large onion chopped, white or yellow
- 1 large bell pepper chopped, or use jalapeno 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 or vegetable stock for a vegetarian version, up to 6 cups for thinner soup
For garnish:
- Toasted pepitas optional,
- red chili flakes
- fresh chopped parsley
Instructions
- Heat the oil in a large pot or Dutch oven over 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.
- Add the garlic, seasonings, and herbs. Stir and cook for another 2 minutes to let the spices bloom.
- Pour in the chicken (or vegetable) stock. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until everything is nice and tender.
- Use an immersion blender to blend the ingredients until smooth. Alternatively, transfer the contents to a blender or food processor, blend until smooth, then return the soup to the pot.
- Taste and adjust for salt, seasonings, and desired consistency. Add more stock or water to thin it out if needed.
- Simmer the soup for an additional 5 minutes to develop more flavor. You can simmer longer if desired.
- Garnish with toasted pepitas, red chili flakes, and fresh chopped parsley, then serve!