Why have I never made butternut squash soup before? Will someone please tell me why oh why?
This soup was soooo good. And its so super easy to make.
You know those packages of pre-cut butternut squash from Costco… well, start with that. I got this little recipe from a Snow Birds magazine that my Dad reads (here Trina – they have this interesting recipe that I thought you might like – hint, hint), but I definitely made this one my own with some additions and augmentations!
What you need:
1 package of Costco’s butternut squash (or peeled and diced squash – 2 or 3 of ’em)
1 red pepper, de-seeded and diced
Olive or canola oil
1 cup of milk (I used unsweetened almond milk, ‘cuz that’s what I have here)
1/2 cup of maple syrup (yaaa!)
2 cups of beef, chicken or vegetable broth
1/2 cup of sour cream
salt and pepper
What you need to do:
- Pre-head over to 375.
- Place the diced squash and red pepper in a foil lined pan. Drizzle with olive or canola oil and shake it around or stir it so everything is covered (about two tablespoons of oil).
- Bake uncovered for 45 minutes.
- Remove from oven and let cool for 15 minutes.
- Place in a large stock pot on the stove.
- Add in milk and then with an immersion blender blend until all the large chunks are gone. I like a little texture, but if you don’t, mix away! Alternatively, you can also put this in a blender and blend till smooth.
- Add in the remaining ingredients and bring to a simmer.
- Serve and enjoy!
Soooooo good! I can’t believe I’m just discovering this now.