Butternut Squash Soup – A Recipe!

With the cold weather coming and squash perfectly in season, I figured this was the best time to share one of my favorite recipes with you guys! Butternut squash soup is so hearty and so cozy for even the coldest nights. With this recipe taking less than an hour from start to finish, dinner will be ready in a heart beat.

When I got home from work tonight and started peeling the squash, I knew this was one that just had to be shared. This is the first time I’ve made it this season and I’m certain it’ll be another winter time family favorite.

I’m so excited to finally be sharing some recipes with you guys, so I would love some feedback on the first one. Let me know if you try it out or if you have your own recipe for this soup!

Recipe Alterations

I know, I know. There are tons of different recipes for butternut squash soup out there. This recipe is one I’ve created on my own, just to my liking. This is one my sister and I look forward to making each fall and winter and I hope you guys love it just as much. Like with any recipe, I encourage you to alter the amount, cook time, etcetera to make it your own!

Butternut Squash Soup Recipe

The best part! Here’s the recipe!

Ingredients for butternut squash soup
  • 1 butternut squash (about 1 pound), remove the seeds, peel, and dice into fairly even pieces
    • I usually put the squash in the microwave for about 2 minutes to soften it up, making it easier to peel and cut into pieces. Just be sure to poke holes in it so it doesn’t blow up in your microwave!
  • Half of a medium white onion
  • 2 olive oil cubes with thyme and oregano – see tips below for making these!
  • 1 garlic clove

When you’re dicing everything up, don’t worry about the size of the pieces. The smaller the pieces, the faster it’ll cook, but you’re going to blend it all up anyway. Let your blender do the work!

Bake everything at 400 degrees for 35-40 minutes all on a sheet pan. Let everything cool completely. Then add everything to your blender with one veggie bullion cube and about two cups of water. Blend it up! You can add more or less water, depending on how thick you like your soup. I like my soup to be thick and creamy so two cups is exactly this way. I like to use my Vitamix and use the heating option. This way, it comes out ready to serve, but you can definitely use an emulsion blender (or any blender for that matter) and heat it back up in a pot on the stove. Amazon is having an awesome deal on this Magic Bullet Blender so check it out!

Olive Oil Cubes

Every summer I grow basil, oregano, and thyme and put it in as many recipes as possible. Since herbs grow so fast, it’s rare that we’re ever able to use it all! The recipe for making these is super simple. Literally just chop up the herbs and mix them all together. Use an ice cube tray to evenly distribute the herbs throughout each cube and add olive oil. Then freeze! These should keep for the entire winter – allowing you to have fresh herbs all winter long!

In the first photo above, you can see these cubes before baking. You can use these for everything! I also love using them to make roasted zucchini or other sautéed veggies.

Your Turn!

Now it’s your turn to try out this recipe! I’ll be honest, the finished product isn’t the most beautiful thing on earth (hence the reason I didn’t provide a picture). But it tastes SO good. You can top it with sour cream, a dash of hot sauce, or even some raw pumpkin seeds for a little bit of a crunch and a boost of protein. Let me know what you think! I’m excited to hear how you guys feel about one of my favorite creations!

You may also like