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Butternut Squash Soup Recipe

Butternut Squash Soup Recipe
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Prepare the ingredients before making Butternut Squash Soup in your home. Then, follow these steps below to serve Butternut Squash Soup for your family or friends.

Ingredients: Butternut Squash Soup

  • 1 Butternut squash
  • 6 tbsp Olive oil
  • 1 Onion
  • 1/2 Bulb of garlic (if you really like garlic use the whole bulb)
  • 1 Celery
  • 1 Carrot
  • 1 bunch Thyme (3 sprigs tied in a bundle)
  • 1 Rosemary (1 sprig)
  • 1/2 tsp Freshly grated nutmeg
  • 8 cup Water

How to Make Butternut Squash Soup

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Butternut Squash Soup in your home by yourself.

    Step 1
  • Preheat oven to 425.
  • Step 2
  • Cut butternut squash length-wise so it's cut evenly in half.
  • Step 3
  • Remove seeds using a spoon or your fingers.
  • Step 4
  • Poke holes in meat side of squash.
  • Step 5
  • Salt and pepper the meat side liberally.
  • Step 6
  • Drizzle half the olive oil over the squash
  • Step 7
  • Place squash on a tray and roast meat side up for 1 hour.
  • Step 8
  • While the squash is in oven, preheat a large pot to medium-high heat.
  • Step 9
  • Add remaining olive oil to pot
  • Step 10
  • Julienne onion. Size doesn't matter. Add to the pot and stir.
  • Step 11
  • Cut celery and carrot. Again size doesn't matter.
  • Step 12
  • Add salt and pepper and the bundle of tied up thyme.
  • Step 13
  • Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot
  • Step 14
  • Grate the nutmeg into a small dish and add to vegetables.
  • Step 15
  • Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops.
  • Step 16
  • Add water and let simmer on med heat for about 45 min or so.
  • Step 17
  • When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off.
  • Step 18
  • The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
  • Step 19
  • BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase.
  • Step 20
  • Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy.
  • Step 21
  • On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting.
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