The Perfect Butternut Squash Soup


Butternut squash soup

In true Northwest fashion, right in the middle of mowing the lawn, it began to rain. While I hadn’t started dinner, I could smell it in my mind as I mowed the lawn in the pouring rain. As the months grow cooler, my soup pot becomes more seasoned. There is something about the smell of soup lingering through the house that really warms my soul.

This soup warms me to my bones and is the epitome of a fall soup. I always make homemade cast iron French bread when I make this soup and it brings it to a whole new level. Break out the flannel sheets and rain boots ya’ll. It is officially fall.Butternut Squash Soup. Absolutely perfect.



Butternut Squash Soup
Write a review
Print
Ingredients
  1. 1 Whole butternut squash, roasted
  2. 1 large yellow onion, chopped
  3. 1lb bacon, cut into bite sized pieces
  4. 4 cups of water
  5. 1 tablespoon sage
  6. ¼ teaspoon cayenne pepper (optional)
  7. ½ teaspoon garlic powder
  8. 2 tablespoon chicken base or swap 2 cups of water for 2 cups of chicken broth
  9. Pepper to taste
  10. ½ cup of milk or cream
Instructions
  1. Cut the butternut squash in half and scoop out the seeds. Roast face down on a baking sheet until tender. Around 50 minutes. Let cool and scoop out the flesh and place in a large bowl or a blender. You can cook the squash ahead of time to cut prep time.
  2. In a large dutch oven or pot, sauté bacon over medium heat until cooked.Remove bacon and drain excess oil.
  3. Return pot to heat and sauté onion over medium until softened. Add bacon back to pot.
  4. While bacon is cooking, blend 2 cups of water and the butternut squash in a blender or use and immersion blender to smooth into a puree.
  5. Add chicken base to pot, along with the remaining 2 cups of water.
  6. Add butternut squash puree. If soup seems too thick, add more water.
  7. Add sage, cayenne, garlic powder and pepper to the pot and stir.
  8. Let soup simmer over medium low for about 20 minutes.
  9. Before serving, add milk or cream and stir to incorporate.
  10. Serve with crusty French bread and a side salad.
Northwest Healthy Mama http://nwhealthymama.com/

Butternut Squash Soup1

Share This:


About Sarah Hoffer

Sarah is an ophthalmic technician turned stay at home mom and wife living on the Olympic Peninsula. Mommy of two free spirited babies and two black labs. She spends her time daydreaming of her next meal and new recipes to try. If she isn't in the kitchen covered in flour, she is in the woods running free with her husband and kids. She loves everything about the pacific northwest. Including the rain. Avid baby-wearer, hopeless daydreamer and eternal optimist. Follow along with her and her family onInstagram.

Leave a comment

Your email address will not be published. Required fields are marked *