Fall is here and Butternut Squash will be abundant shortly. Yay! Butternut is one of our very favorite veggies and I’m always looking for a new way to feed it to my family since it is high in Vitamin A and C.
Soup has got to be one of the easiest ways to prepare it and when we want to jazz it up a bit, we add a bit of spice and make it Mexi-Style! If we want to put an Italian twist, we add some Italian herbs and noodles.
For any variation of Butternut Squash Soup, I start with my basic recipe. Then, I add to it with different seasonings. Today, I’m going to share with you my basic recipe and then tell you how you can switch it up.
- 1 Medium Butternut Squash
- 2 Cloves of Garlic
- 3 TBSP Butter
- 13 oz. Milk (or coconut milk to make vegan)
- 3 Cups Chicken or Vegetable Broth
- ¼ tsp Ground Pepper
- ¼ tsp Salt
- Cut squash in half and remove seeds. Place with inside facing up in baking dish.
- Brush with 1 TBSP of melted butter.
- Place 1 clove of garlic in each half and spinkle with pepper.
- Roast at 350 degrees partially covered until tender (approx 45 minutes).
- Peel skin while warm.
- Combine roasted squash (with garlic), 2 TBSP butter, and milk in blender and puree.
- Bring broth to a low boil.
- Add squash puree in until smooth.
- Add herbs, spices, noodles or rice depending on your variation.
- Simmer on low for 10 minutes.
My Family Favorite Version:
Add at step 9:
- 1 Cup Cooked Wild Rice
- 2 TBSP Fresh Sage (or 1 tsp dried)
- 1 TBSP Fresh Rosemarty (or 1 tsp dried)
Add at step 9: (*you can also use prepackaged taco seasoning to spice)
- Sauteed Onion – diced
- Sauteed Red Peppers – diced
- 1 tsp paprika
- 1 tsp chipotle powder
- dash of cayenne pepper or tobasco if you prefer spicy
- diced fresh tomato
- Add a dollop of sour cream
- top with cilantro
Add at step 9:
- 2 tsp Oregano
- 2 tsp Basil (fresh or dried)
- Cooked spaghetti noodles
- Top with Parmesan Cheese
What is YOUR favorite version?