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Easy Butternut Squash soup

Easy Family Friendly Butternut Squash Soup

Author Rachel

Ingredients

  • 2 small-medium butternut squash
  • olive oil to taste to roast squash
  • 1 tsp garlic salt
  • 1 tbsp butter
  • 1 medium sweet white onion
  • 2 cubes crushed frozen garlic (or fresh if you prefer)
  • 2-3 cups veggie or chicken broth
  • pinch apple pie spice you can substitute cinnamon and nutmeg for apple pie/pumpkin pie spice
  • pinch pumpkin pie spice
  • 1-2 tbsp maple syrup to taste
  • 2 tbsp half and half or cream optional

Instructions

  1. Preheat oven to 350 degrees (convect roast if you have it).

  2. Cut butternut squash in half, scoop out seeds, and spray with olive oil (about 1/2 tsp per side). Sprinkle with garlic salt to taste. I use this sprayer for a more even coating on veggies! (feel free to season seeds and bake for a yummy snack)

  3. Roast butternut squash face down for around 45 minutes until soft.

  4. In a pot, cook onion and garlic in butter until onions are golden brown on the edges. Scoop cooled butternut squash into pot and add chicken or veggie broth -- add just enough to cover squash.

  5. Add in a pinch of apple pie spice, a pinch of pumpkin pie spice, and 1-2 teaspoons of maple syrup to taste.

  6. Bring to boil, then reduce to simmer. Cook on low for 25 minutes. 

  7. Puree in a blender or using a hand blender. Optional --- add cream/half and half and blend again.

  8. Enjoy!