If you ever had Butternut Squash Soup, you will understand why I picked this recipe as a delicious and easy dinner meal. The ease of this recipe makes a great meal for those hectic weeknights. This recipe is one of my go-to recipes during the week. And can easily be made in larger batches if you have company. I prefer to make portion-controlled dishes and this one is no different. It makes a serving of 4 but you can easily double it to make extra for company. So let’s begin.
1 1/4 – 1 1/2 Butternut squash (already cut) – Cut even smaller into 1-inch pieces
1/8 tsp Pepper
1/8 tsp Salt
1 Tbsp Olive Oil
1/4 tsp Cinnamon
1/4 tsp Curry
1/4 tsp Ginger
2 tsp Granulated Garlic
2 cups Chicken Broth
3/4 cup light cream
Below you will find the step-by-step instructions on how I made this dish.
Preheat oven to 450 degrees.
First, I weight the butternut squash to find out where I was with how much butternut I had.
Then I cut them into 1-inch pieces so they would cook quicker.
I placed them in a bowl and tossed it with olive oil, granulated garlic, and pepper. Then, roasted the butternut squash on a parchment paper covered cookie sheet at 450 degrees for 25 minutes. (This is when I cleaned and prepared the light salad.)
When the squash was finished, I put the pieces in the pot with all the other ingredients (except for the light cream). I then used an emulsion blender with a low flame and combined the ingredients together. See the image below.
Then, I added the light cream and used the emulsion blender to mix the cream in. And, that’s it. Dinner was ready.
Tips: A side of toasted garlic bread and a light salad would work well with this dish.
Here’s the final product! What do you think?
I hope you like it. Let me know below. What is your favorite butternut squash recipe? I would love to hear from you.
Here are soup cookbooks that you can buy from Amazon. (affiliate)
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