How to Make Butternut Squash Soup
Follow these steps for a homemade butternut squash soup experience:
- Roast the Veggies – Toss the cubed squash, carrots, onion, and garlic with olive oil, salt, and pepper. Roast at 400ºF for 35-40 minutes.
- Blend – Add roasted veggies with stock to a blender and blend until smooth.
- Combine – Transfer puree to a pot, add water, cinnamon, and nutmeg. Bring to a boil, then stir in butter and maple syrup. Season to taste.
- Serve – Ladle into bowls and garnish as desired.
Pro Tip: Use a high-powered blender or immersion blender for optimal results.
Common Questions
Can I add an apple to butternut squash soup?
Adding an apple created an unpleasant sour tinge; it’s not recommended.
Can I add cream?
Adding cream is unnecessary; the soup is naturally creamy with butter.
