Classic Butternut Squash Soup

Hello from Hong Kong! An and I landed here last night and already ate some really good food. We are 16 hrs ahead so my post times might be slightly different for the next two weeks. I have so many recipes coming up for you all. To start it all off, I’ll be sharing this classic butternut squash soup. If you have a blender, please use it! You’ll get a smooooth, delicious, heart warming cup of goodness. I sadly need to invest in one still, but slightly chunky soup is just as good to me! I hope this brings in more of the fall & winter vibes for you guys! Enjoy šŸ™‚

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for the soupĀ 

  • 1 (2.5lb) butternut squash (peeled & cubed)
  • 1lb carrots (peeled & diced)
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp. unsalted butter
  • 1 large sweet onion (diced)
  • 1 stalk of celery (diced)
  • 5 cloves of garlic (minced)
  • 4-6 cups of chicken stock, depending on how thick you like your soup.
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1 stick of cinnamon
  • 1/4 tsp. nutmeg

for the toppingĀ 

  • 1/2 heavy whipping cream
  • 3 tbsp. sour cream
  • 1/8 tsp. cinnamon & nutmeg
  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup dried cranberries

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for the soupĀ 

  • Preheat oven to 425Ā°F.
  • Line two baking sheets with parchment paper.
  • In a large bowl toss together the diced squash, carrots & olive oil then separate them on both baking sheets.
  • Season with a bit of salt & pepper and bake for 45 mins, tossing every 15mins, making sure each side has had a chance to brown.
  • With 15 mins left on the squash & carrots, melt the butter in a large saucepan.
  • Add the garlic, onions & celery and cook till soft (~10mins).
  • Pour in the chicken stock & add the thyme, bay leaf, cinnamon stick, & nutmeg.
  • Take the squash & carrots out of the oven & carefully scoop them into the pot.
  • Bring to a boil & simmer till all veggies are soft (~15 mins).
  • Take out the thyme, bay leaf, & cinnamon stick.
  • Transfer to a blender or food processor & puree till smooth. Another option is to use a hand held blender.
  • Return to the pot and season with extra salt & pepper, then keep warm.

for the topping

  • With a hand mixer, beat together the heavy cream, sour cream, cinnamon & nutmeg.
  • Dollop onto soup with a spoon & sprinkle with cranberries and pumpkin seeds.

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