- #Butternut squash soup recipe skin#
- #Butternut squash soup recipe free#
A medium 3-pound whole butternut squash is equivalent to about 4.5 to 5 cups diced (uncooked).Other cozy soups you should try this fall and winter: Try a fall-themed salad, such as this Fall Harvest Salad or Apple Kale Salad. To keep it light, go for a soup and salad pairing. Try a warm loaf of artisan or Italian, soft honey rolls, garlic herb rolls, homemade buttermilk biscuits, cornbread, or my favorite of all time…my no-knead cranberry walnut bread! My go-to thing to serve with butternut squash soup is bread, a simple and humble pairing. Add a few splashes of broth when reheating, as the soup may thicken in the freezer. Thaw in the refrigerator overnight, or reheat from frozen in a pot. I like to use Souper Cubes to keep everything pre-portioned and make it easy to reheat later. Add a few splashes of broth to loosen it up (adjust to desired consistency), as the soup tends to thicken once it’s refrigerated.įreezing: Let the soup cool down completely and then store in freezer-friendly containers. To reheat the soup, I’d recommend doing so over the stovetop in a pot. Leftovers will last for 3 to 4 days in the fridge.
Let it cool and refrigerate in an air-tight container. Make ahead: Make the butternut squash soup the day before. Yes, this roasted butternut squash soup is both make-ahead and freezer friendly! I always make a big batch and freeze for later. Place it on top of aluminum foil and drizzle generously with olive oil, and sprinkle salt and pepper.
#Butternut squash soup recipe skin#
Grab a whole head of garlic, skin included, and cut off ¼ inch from the top so the garlic cloves are exposed. Step-by-Step Instructions Step 1 | Prep the garlic for roasting Note that you’ll need extra broth when reheating roasted butternut squash soup, as it tends to thicken more when refrigerated. Chicken or vegetable broth: 4 to 6 cups, adjust to desired consistency.Dried herbs work here too – use about half the amount of dried herbs to substitute for fresh herbs. Fresh thyme: You can also add rosemary or sage.
#Butternut squash soup recipe free#
Yellow onion: I prefer yellow onions because they are sweeter than white or red onions, but feel free to use either if you like more onion flavors in your soup. Butternut squash: A medium 3-pound squash will do, peeled and cut into 1 inch cubes. Olive oil, salt and pepper for roasting and seasoning. If you’re worried it may be too overpowering, use a smaller one or half. Garlic: We’ll roast a whole head of garlic, so do not peel it. As always, the ingredient quantities can be found in the recipe card down below in this post. Ingredient Notesīelow are a few helpful ingredient notes from recipe testing. There’s no need to mince or saute anything. All you need to do is roast, blend, and simmer. Plus, this technique makes everything so much simpler. You’ll love all that beautiful caramelization that just adds intense flavors and dimension to the soup. Roasting brings out amazing flavors, all that natural sweetness of the squash and the onions, and the fragrant flavors of garlic. Jump to:Īs mentioned above, the key to making an ultra flavorful butternut squash is roasting all the vegetables. Other cozy soups we’ve been loving this season: Hearty Beef Barley Soup, Turkey Orzo Soup, Bacon Potato Chowder. A good fall harvest salad is a great pairing too! We like to serve it for dinner with warm Italian bread, or my favorite…this artisan no-knead cranberry walnut bread. You only need 8 ingredients: It’s a no-fuss soup, made with just a few ingredients that are packed with delicious flavors. Great texture: This soup is blended until perfectly smooth. Highly customizable! Add your favorite spices, pack it with extra veggies, or be creative with your toppings. Why this roasted butternut squash soup is our favorite fall soup: This process brings out all the natural, sweet flavors of the vegetables in this recipe. The secret to making the best butternut squash soup is roasting all the veggies first. Now, let me tell you more about this comforting roasted butternut squash soup. We’ve been making this butternut squash and Brussels sprouts side dish quite a lot, as well as butternut squash risotto. It’s soup season and what better ingredient to use than butternut squash! It’s my favorite seasonal fall ingredient to cook with.
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