The Easiest Butternut Squash Soup Ever
If you’re wanting a delicious soup recipe that screams the word “Fall”, then this delicious, mouth-watering soup recipe is for you! It’s super easy with minimal ingredients that you probably already have in your kitchen cupboard. And it will FOR SURE leave your kitchen smelling like your grandma’s house during a thanksgiving dinner.
Butternut Squash Soup
First, we recommend gathering all of your ingredients to make the cooking process easier and faster for you. What you’ll need: butternut squash, salt, pepper, chicken stock, fresh rosemary, honey, cayenne pepper, white onion, and olive oil. Also, preheat your oven to 375 degrees F.
Next, combine your Cayenne Pepper, Salt, Pepper, Rosemary, Honey, and Olive Oil into a bowl to form a homemade glaze that’s so gooey and smooth.
Once you’ve made your glaze, set it aside and get to work on slicing your Butternut Squash in half. Gut out the seeds of the core of the squash, and then slice cubes into the meat of the squash, being careful to not slice through the skin. Slicing the cubes allows for an even absorption of the glaze into the “meat” of the squash.
Place your squash on a baking sheet and brush with your delicious homemade glaze. Go ahead and pop them in the oven for about 45-60 minutes. You could cook them faster, but let’s be honest… when it comes to cooking, slower is always much better! While they’re in the oven, baste them in their own juices a few times.
While waiting for your squash to cook, cut your onion and begin caramelizing it in a large pot with your butter. This should be done over a low/medium heat. Again, slow and steady.
Once your squash is finished cooking, scoop into the large pot that your onion is cooking in. Add your chicken stock and blend with a hand blender. (You could also add those ingredients to a regular blender if you don’t have access to a hand blender.)
When you’ve finished blending, season with salt and pepper to taste, and you’re done! See… that wasn’t so bad was it? Basically you just have to cut up a squash, add a glaze, cook in the oven, and puree once done. Super easy, quick, and FULL of FLAVOR that will leave us feeling so cozy and embracing the warmth that this Fall season brings to our lives.
Butternut Squash Soup RECIPE
SERVINGS: 2-3 PEOPLE
INGREDIENTS
1 Butternut Squash
1 3/4 C Chicken Stock
1 T Rosemary
1 T Honey
1/4 t Cayenne Pepper
1/2 White Onion
1 T Olive Oil
1/4 t Salt (also to taste)
Pepper to taste
DIRECTIONS
1. Pre-heat oven to 375 degrees F.
2. Combine salt, pepper, rosemary, honey, and olive oil into bowl.
3. Slice squash in half. Gut seeds out of core. Slice cubes into the meat of squash.
4. Place on baking sheet and brush with glaze. Pop in oven for 45-60 minutes. (Baste in juices occasionally throughout cooking.)
5. Cut onion and begin caramelizing in a large pot with butter over medium/low heat.
6. Take cooked squash out of oven and scoop into pot that onion is cooking in. Blend with hand blender.
7. Season with salt and pepper to taste.
S I D E N O T E
If you do not have access to a hand blender, you can mix/puree ingredients by using a
regular blender instead.
