This classic Butternut Squash Soup recipe is a fall and winter favorite. A silky, flavorful soup that is vegan, paleo and gluten-free!
Warm, creamy, and comforting, butternut squash soup is quintessential to fall and winter. Butternut squash has a slightly sweet and nutty flavor, which is why I like to add a tart green apple to brighten the soup and balance the natural sweetness of the squash. A dash of cinnamon and nutmeg adds a touch of warm spice and enhances the flavor of the soup.
To prepare your butternut squash, all you need is a vegetable peeler and well-sharpened knife. Use the knife to cut off the ends of the squash and then peel off the skin with the vegetable peeler. Then slice the squash down the middle, scrape out the seeds and chop as indicated in the recipe. You can also microwave the squash before you begin peeling to make peeling easier. To do this, simply pierce the squash a few times with a fork and microwave for 1 – 2 minutes. This helps loosen and soften the skin, making it easier to remove.
Also, don’t throw away the squash seeds! Roasted squash seeds make a great salty and crunchy snack. You can also use them as a garnish for your soup, which is what I did in the photos for this recipe. To make roasted squash seeds yourself, just follow these simple steps:
- Preheat oven to 300°F. Scoop the seeds from the cut squash cavity and wash away the squash flesh and strings under running water. Dry the seeds using paper towel.
- Place the seeds in a single layer on a baking sheet, then drizzle with a bit of olive oil and season with a couple of pinches of salt. Toss to coat.
- Roast for about 20 minutes or until the seeds are lightly browned.
This is a great make-ahead recipe, so you could make a batch on a Sunday to have on hand for the coming week. It tastes even better the next day, because the flavors have more time to mingle and develop. Serve it on its own or pair it with a simple side salad and a slice of French bread for the perfect cold weather meal.
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- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 medium butternut squash, peeled, seeded, and chopped
- 1 Granny Smith apple, peeled, cored and chopped
- 4 cups vegetable broth
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Optional garnish: Roasted butternut squash seeds
- In a large pot, heat the oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes or until softened.
- Add the butternut squash, apple and broth. Bring mixture to a boil over high heat. Reduce heat to low and simmer for about 30 minutes until the squash and carrots have softened.
- Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
- Add cinnamon and nutmeg. Season with salt and pepper to taste. Serve garnished with roasted butternut squash seeds if using. Serve hot.
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