Butternut Squash Soup Recipe

Well its official, that time of year is 100% here. Soups,stews, braised and warm dishes. Food wise this is hands down my favourite time of the year!

So lets start out with something delish and simple :)

Butternut Squash Soup

Ingredients:

• 2 butternut squash
• 1 yellow onion sliced
• 2 cloves of garlic 
• 2-3 L of stock
• salt
• pepper
• 1 bay leaf 
• ground cinnamon
• ground ginger
• 4 tbsp browned butter
• 1/2 c heavy cream

1. First you want to roast your squash in the oven. Cut it in half, scoop out the seeds with a spoon, brush it with oil (I use coconut oil), salt and pepper and put it face down on a lined baking sheet. I used 2 squashes (4 halves) and roasted my squash at 350 degrees for about an hour. After about an hour take your squash out of the oven and let it cool down enough so you can handle it.

2. While your squash is cooling throw your sliced yellow onion into your soup pot with 4 tbsp of butter on a medium heat. As your onions cook down your butter will slowly brown. Cook until your onions are translucent and the butter is a nice nutty colour. Turn off the heat and throw in your minced garlic and let it simmer in the onion and butter as it cools down.

3. Scoop out the meat of the squash and add it to the pot with the onions. Add your 2-3 L of stock and one bay leaf. Add a pinch of salt and pepper and let your soup simmer on a medium heat for about an hour. (I came back to the soup every 5-7 minutes to give it a good stir)

4. After about an hour I added a pinch of ground cinnamon and ginger, tasted for seasoning then let it cool for about 30 minutes.

5. Last and final step, remove your bay leaf and puree your soup with an immersion blender (or what ever you have), add your 1/2 cup of heavy cream stir in completely.

Now heat up if you need to and enjoy!

Don't forget to let me know in the comments bellow your favourite soup recipes.

Follow us on Instagram @seekristenlove