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Butternut squash is the most popular among winter squash varieties and can be recognized as a large pear shaped golden-yellow pumpkin fruit. Butternuts have high levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin. It is also an essential vitamin for vision.

Butternut Squash Soup is one of the best vegetarian Thanksgiving recipes to offer non-turkey eaters or just to balance a heavy meal. We just had a cold snap here in Northwest, Florida (cold to Floridians) and Butternut squash soup is perfect to warm up to on a cool night. This soup is a great appetizer and also a hearty meal when paired with a fresh salad and toasted bread. Note: I did use chicken broth

Roasted Butternut Squash Soup

Ingredients:

  • 8 cups chopped butternut squash
  • 8 tablespoon extra-virgin olive oil
  • 2 cups sliced shallots
  • 4 smashed and chopped garlic cloves
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1/2 cup white wine
  • 7 cups low sodium organic chicken stock or vegetarian stock
  • 1 cup plain Greek yogurt

Preparation:

To roast the squash, preheat the oven to 350°F.

With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Chop into cubes and place the squash on a baking sheet and drizzle with about six tablespoons of the olive oil. Roast the squash until it is soft and caramelized, about 25-30 minutes.

To make the soup: In a large soup pot over medium heat, add the remaining 2 tablespoons of oil and then add the shallots and garlic cooking until soft and translucent about 3 minutes. Then add the salt, pepper, bay leaf and thyme. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, stock, and yogurt. Cook until all of the flavors meld together, about 25 minutes. Remove the bay leaf and thyme sprig.

Transfer the soup to a Vitamix or blender to puree. Be careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured to prevent the hot mixture from escaping.) Add more chicken stock only if desired. I like my Butternut Squash Soup to be on the thicker side.

Serve in soup bowls and top with a dollop of crème fraîche, sour cream or greek yogurt if desired.

For more delicious squash recipes check out the Sunday Supper Blogs below!

Sunday Supper Movement

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

 

 

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