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Butternut Squash Soup
Butternut Squash Soup

Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Goodies that give You Vitality.

We are very mindful that consuming healthy snacks can help us truly feel better within our bodies. We are likely to feel way less gross after we increase our daily allowance of wholesome foods and decrease our consumption of processed foods. A salad helps us feel much better than a piece of pizza (physically anyway). Sometimes it’s difficult to find wholesome foods for something to eat between meals. Shopping for snacks can be a difficult task because you have countless options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.

Certain foods made from whole grains are great for a fast snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch break. When you need a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.

A large selection of instant health snacks is easily available. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to butternut squash soup recipe. To make butternut squash soup you only need 10 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to cook Butternut Squash Soup:
  1. Use Butternut squash
  2. You need Olive oil
  3. You need Onion
  4. Prepare Bulb of garlic (if you really like garlic use the whole bulb)
  5. Provide Celery
  6. Prepare Carrot
  7. Use Thyme (3 sprigs tied in a bundle)
  8. Provide Rosemary (1 sprig)
  9. Use Freshly grated nutmeg
  10. Take Water
Steps to make Butternut Squash Soup:
  1. Preheat oven to 425.
  2. Cut butternut squash length-wise so it's cut evenly in half.
  3. Remove seeds using a spoon or your fingers.
  4. Poke holes in meat side of squash.
  5. Salt and pepper the meat side liberally.
  6. Drizzle half the olive oil over the squash
  7. Place squash on a tray and roast meat side up for 1 hour.
  8. While the squash is in oven, preheat a large pot to medium-high heat.
  9. Add remaining olive oil to pot
  10. Julienne onion. Size doesn't matter. Add to the pot and stir.
  11. Cut celery and carrot. Again size doesn't matter.
  12. Add salt and pepper and the bundle of tied up thyme.
  13. Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot
  14. Grate the nutmeg into a small dish and add to vegetables.
  15. Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops.
  16. Add water and let simmer on med heat for about 45 min or so.
  17. When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off.
  18. The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
  19. BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase. - - Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy.
  20. On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting.

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