The butternut squash is a winter squash that is often thought of as a vegetable even though it’s actually a fruit. It has a sweet, nutty taste similar to pumpkins and gets sweeter as it ripens. Like pumpkins, you can eat the seeds raw or roasted.
The other month, I made the first soup batch of the season for one of my groups to celebrate the Autumn Equinox, each other, the work we do as a group within our local community, and to celebrate our awesome group founder who’s moving in a couple of weeks.
This creamy soup was absolutely divine. Savory with just the right amount of sweetness to please tongue.
I’ll share my recipe but I’m sorry to say, you won’t be able to replicate it exactly. I forgot to grab the green apples so I ended up using my homemade apple butter from last year. I’ll post that recipe later this year but unless you’ve made a batch with my same ingredients, the taste might not come out the same due to the additional spices I used.
The batch I made was enough to feed 8, send home 2 more bowls, and left 2 more bowlfuls for the next day.
Time to collect the magic ingredients, and if you’re like me, set the mood in the kitchen with candles and music to get you in that moment of peaceful happiness.
- 2 Butternut Squash, peeled and diced
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp local Honey
- 2-3 Garlic Cloves, minced or pressed
- 1 medium White Onion, diced
- 2-3 Green Apples or 8oz. homemade Apple Butter
- 14.5oz. Vegetable Broth
- 8oz. Heavy Cream
- Salt & Pepper
- Optional garnishings: fresh rosemary and/or fresh cream
Now that you have all the ingredients, get out the knives, a spoon for scooping, garlic press, cutting board, and food masher.
- Cut and peel butternut squash in half. Spoon out the seeds and stringy flesh from squash. Then dice the squash.
I personally prefer to save my seeds for eating and planting instead of tossing them out.
- Mince or press 2-3 garlic cloves.
- Peel and dice the white onion.
- In a large baking dish, add squash, garlic, white onions, honey, apple butter (or green apples), olive oil, salt & pepper, and STIR to mix all the ingredients together.
- Bake at 400 for 45min-1hr until the squash is mashable.
- Once mashable, MASH it! 🙂
We’re almost there, it’s time to get that soup going! Grab your blender or mixer, vegetable broth, heavy cream, and still warm roasted mashed squash, blend all the ingredients together til you get to the soup thickness you prefer then pour some into a bowl. Add a dollop of fresh cream and a bit of rosemary to your soup. Now grab your spoon and dig in!