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.
Butternut Squash Soup Ingredients:
1 ¼ - 1 ½ Butternut squash (already cut) - Cut even smaller into 1-inch pieces
⅛ teaspoon Pepper
⅛ teaspoon Salt
1 tablespoon Olive Oil
¼ teaspoon Cinnamon
2 teaspoon Granulated Garlic
¼ teaspoon Curry
¼ teaspoon Ginger
2 cups Chicken Broth
¾ cup light cream
Butternut Squash Soup Instructions:
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.
Butternut Squash Soup
- 1 ½ Butternut squash (already cut) - Cut even smaller into 1-inch pieces
- ⅛ teaspoon Pepper
- ⅛ teaspoon Salt
- 1 tablespoon Olive Oil
- ¼ teaspoon Cinnamon
- ¼ teaspoon Curry
- ¼ teaspoon Ginger
- 2 teaspoon Granulated Garlic
- 2 cups Chicken Broth
- ¾ cup light cream
- Preheat oven to 450 degrees.
- Cut the precut butternut squash into 1-inch pieces. Toss in a bowl with pepper, olive oil, and granulated garlic. And place on a cookie sheet with parchment paper—Cook butternut squash pieces for 20 minutes.
- After butternut pieces are fork-tender, put in a pot, and add the chicken broth, cinnamon, curry, ginger, and salt.
- Use an emulsion blender and blend until smooth. Add the light cream and blend some more until smooth and creamy.
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.
Below are some other blogger butternut squash soup recipes. Feel free to check them out.
Here are soup cookbooks that you can buy from Amazon. (affiliate)
Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
I always enjoy reading your recipes, Sabrina, and this one is no exception. My hubby has heart disease so I don't cook with even light cream. I wonder if you could substitute something else?
I'm glad you are enjoying the recipes. You can try stirring in soy milk at the very end so it doesn't get too hot. Soy milk gets a nutty flavor when it gets hot. There are also lots of butternut squash soup recipes that do not have heavy cream in it. Here is one I found. http://www.foodnetwork.com/recipes/marcela-valladolid/butternut-squash-soup-with-chipotle-cream-recipe.html Thanks for stopping by.