Butternut Squash Soup

Larika Mallier

I am a city girl, born and bred. I'm new to cooking and growing my own food. I love tending to my home herb garden and hope my new tomato plants will see fruit soon! I enjoy cooking with veggies and usually have trouble following a recipe because I'm always tweaking something. My favorite conversations seem to happen over a meal.

Butternut squash soup is one of the easiest, most flavorful, and creamy soups to make! You can stir in a little coconut oil just before serving, if you enjoy a slight sweet coconut flavor. Feel free to skip it if you are not a fan!

Pantry Items Used

Garlic | Bay Leaf | Rosemary | Butternut Squash
butternut squash soup

Ingredients

For the butternut squash soup:

  • One 3 to 3 1/2-pound butternut squash

  • 2 fresh rosemary sprigs

  • 2 tablespoons olive oil

  • 2 cups thinly sliced leeks, white and light green parts only (1 large leek)

  • 3/4 cup thinly sliced carrots (1 large carrot)

  • 3 medium cloves garlic, peels removed

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon smoked paprika

  • Pinch red pepper flakes or cayenne, optional for heat

  • 5 to 6 cups vegetable or chicken broth, use more as needed

  • 1 bay leaf

  • 1 tablespoon coconut oil, optional

  • Salt and fresh ground black pepper, to taste

Directions


  1. Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or simply oil a baking tray

  2. Slice the squash in half, lengthwise and trim the stems. Scoop out the seeds.

  3. Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil

  4. Season with a pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet.

  5. Place a sprig of rosemary underneath each piece of squash. Roast the squash until soft inside (~40 to 50 minutes).


For the soup:

  1. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.

  2. Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.

  3. Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.


To finish:

  1. When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.

  2. Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.

  3. Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.

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