Butternut squash soup is a classic fall and winter soup recipe. But today we’re roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don’t have to peel and cut the butternut squash).
My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It’s naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.
This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It’s delicious for Thanksgiving and other holidays. Enjoy!
For more #healthyrecipes and Thanksgiving recipes head to my website: www.downshiftology.com
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– Hey guys, I’m back. If you’ve been following along on Instagram stories, you know that I just got home from the most epic, soul fulfilling, and adventurous three weeks traveling through Israel and Jordan. Not only were the sites spectacular, but the food was amazing, and you better believe
That there will be some new recipes coming to this channel soon, inspired by my trip. For things like baba ganoush, falafels, and shakshuka. I’m also gonna try to put together a little video montage of my trip, because I actually shot quite a bit of video on my iPhone.
So you’ll have to stay tuned for that. But today, since we’re smack-dab in the middle of fall, and Thanksgiving is next week, I wanted to share with you one of my favorite fall recipes, and that’s butternut squash soup. Many people make butternut squash soup on the stove top, but my favorite method is
To roast the butternut squash first. You know I love roasted veggies, and roasting the butternut squash not only gives it a delicious depth of flavor, but it also saves you from having to peel and dice the butternut squash, which is always a bonus. So let me show you how to make it.
To start, pre-heat your oven to 425 degrees fahrenheit and then grab your butternut squash. You want a butternut squash that’s between 3 1/2 to four pounds, which is about this size. Now butternut squash, like other winter squash or pumpkins can be notoriously difficult to slice through.
So make sure that your knife is sharpened and then carefully slice the ends off the squash. Once you’ve got a flat surface on both ends, you can stand it upright and slice it down the middle. I find that a slow rocking motion is best when cutting through the squash, and ideally, you’d like to cut it more equally in half than what I did today.
I didn’t do a very good job, but not to worry as it will still cook just fine. Use a spoon to scrape out the seeds and membrane, and I highly recommend saving the seeds to make roasted pumpkin seeds afterwards. Roasted pumpkin seeds are a great healthy snack
This time of year, and they’re perfect for parties and gatherings as well. Drizzle the butternut squash with a little avocado oil and use your fingers to make sure it’s fully coated. Then sprinkle it with salt and pepper, flip it over on the tray so that the cut side is down,
Place it in the oven and set your timer for 30 minutes. While the squash is cooking, you can cut a small onion in half and coat it with a little avocado oil. After your 30 minute timer goes off, add the onion to your baking sheet, cut side down, and set the timer for another 30 minutes.
When the squash comes out of the oven, it’ll be hot. So carefully flip it over and then let it cool just enough so that you can handle it. Your squash should have a beautiful caramelization on it, which adds a lovely natural sweetness to your soup. Use a large spoon to scoop out the flesh of the squash and place it in your Vitamix or other high-powered blender. It should be buttery soft and really easy to scoop out. Then remove the outside skin of the onion and toss it into your blender as well, add a couple cloves of garlic,
A half a tablespoon of maple syrup, one teaspoon of sea salt, a quarter teaspoon of nutmeg, and a quarter teaspoon of ground ginger. To that, we’ll add three to four cups of vegetable broth. I always start with about three cups and then check the consistency
After blending to see if I need to add more. I also add two tablespoons of butter, which makes the soup extra creamy, but you could leave this off if you’re vegan or dairy free. Add the lid to your blender and blend for several minutes, until it’s hot and creamy.
If you have a soup setting on your blender, like I do on my Vitamix, it makes things super easy. After checking the consistency of the soup, I’ve decided to add the remainder of the broth. Because while I do like it thick, I also want that soupy consistency. For garnish, roughly chop a few tablespoons of parsley and grab some pepitas which are pumpkin seeds. Pour the butternut squash soup into a serving bowl, top with a handful of papitas, a sprinkle of parsley, and some cracked black pepper. And there you have it, roasted butternut squash soup. I hope you guys enjoyed today’s video, and if you did, make sure to give it a thumbs up and hit that subscribe button below, so you don’t miss my next video.
30 Comments
Hi guys! I'm back!!! And I'm happy to be back in the kitchen whipping up new recipes. This butternut squash soup is delicious and perfect for Thanksgiving. As a reminder, I have loads more healthy Thanksgiving recipes on my website as well. What is your favorite Thanksgiving recipe? Enjoy! xo – Lisa
Yummy thank you for this delicious recipe. I can't wait to try it
Tried this recipe tonight & must say, came out delish!
However, I used olive oil instead of avocado oil
I roasted 3 cloves of garlic (skin off) along with the onion
I added 1 TBSP of Maple Syrup & opted from vegetable to chicken broth instead (I used a container of store bought chicken broth)
After i blended, I melted about 2 TBSP of butter in a small pot, and reheated the soup
Just made your soup! It came out delicious!!! Thanks!😘❤🙏🏻
Oven at 425
Cook squash halves 30 minutes
Halve onions cook 30 more minutes.
Blend squash and onion, add garlic, spices broth, (butter), (coconut milk?)
Garnish w parsley and pumpkin seeds.
🤤🤤🤤
425°. You’re welcome.
I watched like a dozen butternut squash soup videos and while some use similar ingredients none of them are remotely the same. It’s wild.
🙏🏿🙏🏿🙏🏿🪷🪷🪷💖💖💖
If that is a small onion I would like to see what a large onion is.
Very simple to make. So good!!
FYI baba ghanouj, falafel and Shakshouka are not Israeli dishes!
At 1:37, in the future you could use a hot pad to protect your hand from the knife point. It would be safer that way. That's the way I do it.
Wait. No pot? No stove? This isn't soup, this is a smoothie.
so easy~
August 2023, making this soup because we are craving it.
I loved this recipe last year and I’m making this again tonite !
You can put the whole squash in the oven on °350 for 45 min – 1 hr to cook it fully to avoid all the cutting. It'll caramelize still.
Thank you!
My grandparents are obsessed with the Panera version I believe it’s sweet. Do you have recommendations on making a sweet version of this?
Oh no I realised that I don't like the seasonings which you used 🙁 Very sad, I feel like it doesn't need any since it has the vegetable broth
Thank you for the receipt, in the future for easy cutting or peeling, use a fork fork the skin 6 times around it, then microwave 3min. pull out peel very easy to cut also.
Small onion?
I just keep coming back to this recipe I just made this today I will be making it more this fall in winter❤
The blog post differs from the video. It says to bake the squash for 60 mins then add the onion for another 30 mins.
Texas here.
Its ❄️🥶 COLD!!
Currently roadtingy butternut squash and onions. I'm testing this recipe in hopes of making it fir our annual Thanksgiving grt together….
I found the music so annoying that it made it impossible for me to watch the video!
Put the squash in the microwave for 2-3 minutes, then it's easier to peel and slice!🤞
My favorite fall/winter soup. Going to make this soon. Thank you Lisa for sharing.
If you give it just one boil it’s easy to peel