Creamy Butternut Squash Soup Recipe
Delicious butternut squash roasted in the oven with fresh herbs and cooked in a creamy sauce! Top with cheese, bacon, or serve over chicken and rice.
Equipment
- Dutch Oven
- food processor or blender
Ingredients
- 1 large butternut squash
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 2 tsp sage
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp ginger
- 1/4 tsp cayenne optional for a bit of heat
- 2 cups chicken broth
- 1/3 cup heavy cream
- 1 cup milk
Instructions
- Cut top off squash then slice down the center. Use a back and forth motion with the knife blade if you are having trouble cutting. Remove seeds from center.
- Lay skin side down on a sheet pan covered in parchment paper, then add 1 tsp salt, 1 tsp fresh sage, dried thyme, and dried rosemary. Bake at 400℉ for 45-60 minutes or until tender in the center (fork test).
- When it is done, remove from the oven and allow to cool a few minutes. Scrape the flesh of the squash away from the skin and blend until creamy in a food processor or blender.
- Bring chicken broth to a boil in a dutch oven or large stock pot. Add blended squash a few spoonfuls at a time. Add heavy cream and bring to a boil.
- Turn heat down to a simmer and add milk.
- Add remaining salt and sage to taste. Add black pepper, ginger, paprika, and cayenne pepper. Allow to simmer about five minutes. Serve hot as is or with your choice of protein and side of bread!
