BUTTERNUT SQUASH: THE PERFECT AUTUMN VEGETABLE

Nothing is more comforting than a warm bowl of Butternut Squash Soup during the fall.

This slightly sweet and savory version is divine. And easy, with a good blender.

We love our handheld immersion blender for this and other pureed soups. For an extra smooth texture, a high powered blender makes for the perfect puree. Our favorite is the Vitamix.

Butternut Squash Soup | Sister Spice Recipe

Braun MQ505 Multiquick Hand Blender, Black

Vitamix CIA Professional Blender

Vitamix CIA Professional Blender

PRO TIPS

TIP 1: Don’t overfill the blender. 

Never fill the blender beyond half-way, because hot liquid expands. And as a precaution, cover the lid with a dishcloth and hold the lid when blending.

You want to eat the soup, not wear it!

TIP 2: Buy pre-cubed butternut squash.

Butternut squash is very hard to cut. Keep your fingers and make light work of this recipe with the pre-cut variety. It’s easy to find in the product section of most supermarkets during the fall months.

 

Other Recipes You Might Like

Guiltless “Cream” of Mushroom Soup

Guiltless “Cream” of Tomato Soup

Puree of Cauliflower Soup

 

 

Print Recipe
Spiced Butternut Squash Soup Yum
Spiced Butternut Squash Soup - Sister Spice Recipe
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Course Soup
Cuisine New American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course Soup
Cuisine New American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Spiced Butternut Squash Soup - Sister Spice Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Tap the cart icon to add to your shopping list.
This recipe is in your shopping list.
Instructions
  1. Position one oven rack in the middle and one in the lower third of the oven. Preheat oven to 350 degrees Fahrenheit.
  2. Line two half sheet baking trays with parchment paper.
  3. Evenly spread half of the cubed butternut squash on a baking tray. Drizzle 1 tablespoon olive oil over the butternut squash. Mix with hands or spatula to evenly coat.
  4. Spread squash in a single layer. Sprinkle with sea salt and pepper.
  5. Drizzle 1/8 cup of water evenly over butternut squash. Repeat for second tray.
  6. Roast for 50 minutes, stirring occasionally until the squash pierces easily with a pairing knife.
  7. While the butternut squash is roasting, sauté shallot with butter over medium heat in a heavy bottomed stock pot or dutch oven until softened and golden, about 12-15 minutes. If shallot is browning too quickly reduce heat to medium low. Set aside.
  8. In a blender combine 1 tray of butternut squash, half of the shallots and 1 cup of vegetable stock. Puree until very smooth. Transfer to the stock pot or dutch oven. Repeat with second tray of squash.
  9. Add remaining 4 cups of vegetable stock and 1 teaspoon pumpkin spice to the stock pot or dutch oven.
  10. Uncovered, bring to an aggressive simmer for 5 minutes.
  11. Adjust seasoning to taste. Garnish with chives.
Recipe Notes
Recipe courtesy of www.sisterspicekitchen.com
©2017 Sister Spice. All rights reserved.
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