Simple Butternut Squash Soup

by Darcie
butternut squash soup

Butternut squash is one of my favorite winter foods. It works great as a side or as the main dish in soup form. I made this simple soup that has only a few ingredients but a lot of flavor. And it’s quick and easy to whip up. Always a win in my book.

roasted butternut squash

INGREDIENTS

1/2 medium butternut squash (you can easily use the whole squash, just double the other ingredients)

1/3 large onion (or 1/2 of a small to medium size onion)

Up to 1 cup half and half (can also use any kind of milk you’d like, taste will differ depending on what you choose)

Up to 1 cup water

Olive oil

Salt, pepper, and garlic powder

YIELDS

2 1/2 – 3 cups

DIRECTIONS

  1. Preheat oven to 425d.
  2. Peel and chop butternut squash and onion.
  3. Spread butternut squash and onion on a large baking pan.
  4. Drizzle with olive oil.
  5. Sprinkle with salt, pepper, and garlic.
  6. Roast for 25 minutes, stirring halfway through. Squash is done when it is soft and slightly browned.
  7. Add squash and onions to high-powdered blender or food processor.
  8. As you blend, slowly add in half and half and water. I started with half and half because it makes it creamier and more flavorful. Once I’d added a full 1 cup of half and half, then I started adding water. I used a full 1 cup of water too. I don’t recommend adding 2 cups of milk and/or water right away. Add only as much as you need to reach your desired thickness. That’s no right or wrong thickness, purely your preference. Mine is on the thicker side.
  9. You can enjoy it as is, or with add-ins such as goat cheese or feta, bacon, shrimp, or sausage.

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