We have had this Squash, that we plucked from our garden, sitting on our counter for so long. Staring at me. Taunting me!! Saying “Hello!! You know what you are supposed to be doing!!” and it was totally right. Butternut squash soup is one of my favorite fall soups. I make it every year once it starts to get cold and I continue making all the way through winter. It is so comforting to me. Sweet, creamy, and salty. Its just magical and everything I want on a cold fall night (and days after for lunch). I love giving it to my kids because I know exactly what is in it and since we grow our own squash it makes it that much easier to make them a healthy squash filled meal. And it seems that my kids enjoy eating things more when they are able to go and pick them themselves.
1 large butternut squash
4 large carrots
2 tbsp butter
2 tbsp dried herbs (you can use italian seasoning that contains sage and rosemary or those 2 alone)
4 cups broth (veggie or chicken would work)
3/4 cup of heavy cream
3/4 tsp turmeric
1 tsp nutmeg
preheat oven to 400
Start by roasting your squash. You can do this one of two ways. You can either remove the skin and cut it into cubes or just cut the squash in half and roast it with the skin on. I chose to leave the skin on this time. make sure to remove the seeds.
Either way you want to coat the squash with olive oil, salt and pepper and roast in the oven for 45-50 min
While the squash is in the oven, peel and chop your carrots.
Throw them into a large pot with about 2 tbsp of butter (kerry gold is my absolute favorite)
Toss the carrots with dried herbs. Sautee them for about 5 minutes and then add your broth. By this time there is usually about 20 min left on the squash so I just let the carrots simmer until the squash is done.
Remove squash from the oven and allow it to cool a bit before handling. You should be able to just separate the inside of the squash from the skin. Or scoop it out with a large spoon.
If you have an immersion blender just add your squash to the pot with the carrots and broth and blend until smooth. If you don’t, then remove the carrots from the pot and add them to any regular blender along with the squash. Blend until smooth and then add the puree back into the pot with the broth.
Then add your turmeric ( turmeric is my best friend and you can totally add more if you want a stronger flavor) Once thats added, pour in that delicious cream! and make sure to create a cool design.
Stir and add nutmeg. To be honest, I don’t really measure the amount of nutmeg. I kind of just sprinkle it over the soup until I’m satisfied.
and make sure to beware of “helping” hands 🙂
I serve topped with cracked pepper, a small amount of salt if needed, a tiny bit more nutmeg (because I love it) and a drizzle of honey! It just adds to that sweet and salty flavor that is oh so good. But hey! Do you!! you add whatever you want to the top of that soup 🙂
Enjoy! and let me know when you try it and how you made it your own.