This soup is everythanngg.
First of all, let’s talk about the texture of this soup. It’s the creamiest, most velvety squash-based soup you will ever spoon into your mouth or dunk your grilled cheese into (must do that asap!). It’s the perfect amount of thickness that scoops perfectly onto your spoon like it was made to be there.
Second of all, the flavor is out of this world good. Probably one of the best things I’ve ever made. And one of the recipes I am most proud to serve to my family and friends. It’s got so many fall flavors and a delicious depth from the roasted squash.
I know cutting butternut squash soup can be daunting. Totally agree. You have to peel the skin and if you don’t have a heavy duty peeler…well, good luck. Of course there are techniques to get better at it like this tutorial from Gimmesome Oven. So if that’s your style you can totally go for it!
I wanted to save some time for myself so I cut it in half and threw the whole thing in the oven to roast (much like you do with a spaghetti squash) and scooped the delicious squash insides straight into the pot for the soup.
There’s a sweetness to butternut squash that I love. I went to visit my parents last weekend and brought some leftovers and my dad asked if I’d but brown sugar in it. Nope! (there is a little maple syrup though). But, the squash by itself has a subtly sweet flavor that is soooo delicous.
This is the perfect soup for a cool fall day. Not to mention it’s so easy. I mean, 5 ingredients? Does it get better than that? (P.S. I don’t consider spices ingredients). I really don’t think it does. You probably have at least four of them in your pantry right now. I think it’s a sign.
You will not regret making this recipe. Or the ten times you make it after that. Because that’s my plan. It just soo darn good.
- 2 tablespoons coconut oil
- 1 medium butternut squash
- 3 cups chicken stock
- 1 yellow onion diced
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Preheat the oven to 400 degrees. Cut the butternut squash in half and scoop out the seeds. Place it on a baking sheet with the cut side down so the squash gets caramelized on the outside. Bake for 45 minutes.
While it's baking, heat the coconut oil in a large sauce pan and add the chopped onion. Cook until the onion is translucent and starts to turn golden.
When the squash is done, scoop the insides into the pot with the onions, making sure not to scoop the skin. Add the chicken stock, stir and let simmer for 10 minutes.
Using an immersion blender, mix the soup until it's a smooth and creamy consistency. Or transfer to a blend and mix well if you don't have an immersion blender.
Place back in the soup and add the maple syrup, nutmeg and cinnamon. Stir well.
Serve immediately or store in an air tight container in the fridge for up to three days.