If you’re looking for a naturally sweet appetizer or light dinner, then this Butternut Squash Soup is for you. Besides its gorgeous colour, this soup is the perfect flavour and the perfect texture. With a nicely toasted piece of bread (we love sourdough), you have yourself a winner!
You can easily dress this soup up or down based on your pallet, and whether or not you’re going for a more sweet or savoury option. Looking for a dessert-like soup? Add maple syrup. Going the savoury route? More garlic is always a winner in our books!
The best part about this Butternut Squash Soup is that even though it’s not a broth soup, it isn’t super heavy. That means that even in the warmer months you can satisfy those soup cravings! If you really want to wow guests, make this soup with your own vegetable broth. It’s super easy, and we even have a recipe for it!
Butternut Squash Soup
- 1 Butternut Squash Peeled & cubed
- 2 tsp Olive Oil
- 1 tsp Dried Thyme
- 1 tsp Onion Powder
- 1 tbsp Garlic Minced
- 1 Yellow Onion Chopped
- 4 cups Vegetable Broth
- Salt To taste
Preheat the oven to 275.
Toss squash in olive oil, thyme, and onion powder until evenly covered.
Add in minced garlic.
Spread across baking pan and put in over for 30 minutes.
Flip after 15 - until soft enough to put a fork in easily.
While squash cools down, heat up 1 tsp olive oil in a pan and add 1 chopped yellow onion, and 2 tsp minced garlic
Add onion and remaining minced garlic, and cook on medium until onion is translucent - approx 5 min.
Add squash, onion, and veggie broth to a blender.
Either warm up on stove to eat right away, or can and freeze for later.