I’m going to level with you all. I wasn’t planning on blogging about this soup. I had just gotten back from the lake house on Sunday and had a butternut squash to eat up so I whipped this up, certainly not in the mood to film content or photograph anything for the blog but it’s just too delicious not to share!

This is so simple, I’m almost embarrassed. There are hardly any ingredients. But then again, who doesn’t want an easy and CHEAP soup recipe? This butternut squash cost me $1 (shoutout to my grocery partner Kroger DFW!) and who am I to gatekeep such an exquisite recipe?

The best part? This butternut squash soup heats up PERFECTLY. Do not hesitate to make this soup two days before a dinner party or even Thanksgiving. This recipe would easily double to feed a crowd!

I even roasted my butternut squash around 4 pm and didn’t start my soup until 6 pm. The squash can easily hang around for an hour. That’ll give you time to roast the seeds!

Butternut Squash Soup

1 butternut squash
Olive oil, salt, pepper for roasting
1 Tbsp olive oil
1 small yellow onion, diced
2-4 garlic cloves, minced
4 cups chicken broth
Serving suggestion: cream, chili oil, thyme

1. Preheat oven to 400 degrees. Cut the ends off of a butternut squash. Peel, then cut in half and scoop out the seeds, reserving them for roasting* if desired. Cut into cubes. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for about 30 minutes or until fork-tender. Let cool. 
2. Meanwhile, heat olive oil in a soup pot and sauté onion until it’s starting to brown. Add garlic and cook for 1-2 minutes.
3. Add roasted butternut squash to the pot and pour in chicken broth. Bring to a boil and let simmer for about 5 minutes. Turn off heat and blend with an immersion blender until smooth. Season with salt and pepper to taste.
4. Serve with a drizzle of heavy cream, a drizzle of chili oil, thyme, or roasted butternut squash seeds. Delicious served with a grilled cheese!

*To roast the seeds: thoroughly clean, dry, and leave out at room temperature while the squash is roasting. When the squash is done, reduce the oven temperature heat to 350. Toss seeds with olive oil, salt, pepper, paprika, garlic powder, and onion powder. Roast for about 15 minutes or until nicely golden.

Happy soup season,

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