I have to admit, I was never really a soup girl. I’d occasionally enjoy a thick lentil soup on a chilly (65ºF) night, but other than that, it just wasn’t my thing. I know that’s so strange seeing as there are SO many different kinds of soup. Like, chicken noodle soup and butternut squash soup are completely different in every way, yet I lumped them together as, well, soup! I blame my aversion to soup on growing up in Miami. It was just too hot, and in my mind soup flavors were so fall. Which we didn’t experience like the rest of the United States.
It took me forever to finally take interest in soup. I was visiting my sister in Boston for her birthday which falls in October. She took me to a soup joint (go figure), and while I wasn’t ready to dive into a chowda’, I thought I could handle a butternut squash soup. Handle it I did! I loved it! I actually made her take me back twice before my 4-day trip ended.
After falling in love with it myself, and creating a butternut squash soup recipe I reeeeally think I’ve earned bragging rights to, I knew I had to share it with you! Plus, once you read how to make butternut squash soup, I guarantee it becomes a staple in your fall and winter home too!
What Is Butternut Squash Soup?
Butternut squash soup is a soup made with none other than, butternut squash! It’s often made with a chicken or vegetable broth base, but I’ve seen it made with beef broth too. It’s a thicker soup—the squash adds a delicious purée texture, making it oh so cozy for the warmer months. I especially love thick soups because you can dunk bread and crackers in it. Win-win. The butternut squash soup recipe I’ll be sharing today is no different, and after just one go at it, you’ll know how to make butternut squash soup in your sleep. It’s that easy.
Butternut Squash Soup: What You’ll Need
To make this butternut squash soup recipe, you’ll of course need a butternut squash. You’ll need a good olive oil, kosher salt, unsalted butter, one small white onion, and cloves. Quick side note. When I first learned how to make butternut squash soup, I made a butternut squash soup recipe with vegetable broth. You can absolutely make that swap in this recipe if it’s all you have on-hand, but I think the chicken bone broth adds a bit more flavor. So, you’ll need broth, Unflavored collagen, heavy whipping cream, and some spices! This warming soup calls for nutmeg, white pepper, cinnamon, and cardamom. Voila! You’ve got yourself some butternut squash soup, yum!
How To Make Butternut Squash Soup
Like I said, this recipe is so simple, you’ll wonder why you never learned how to make butternut squash soup before!
First, set your oven to 350ºF. Then, chop your butternut squash into chunks. (YES! You can leave the skin on.) Then toss it in olive oil and salt on a parchment paper lined baking sheet. Roast for about one hour.
Once done, or nearly done, bring a large Dutch oven or stock pot to low-medium heat and saute your garlic and onion until translucent. Your kitchen should smell amazing right now. Add in the finished squash pieces, your broth, heavy cream, collagen, spices, and increase the heat. Use an immersion blender to smooth out the soup, or let the soup cool and add to a blender. Add salt to taste, and enjoy! I like to top my butternut squash soup with some crushed red pepper flakes.
Is Butternut Squash Soup Healthy?
Not only is this butternut squash soup packed with wholesome, fresh ingredients like seasonal squash, onion and garlic, and of course spices, but it also has a shining star of an ingredient. Collagen! The chicken broth contains naturally occurring collagen, plus we added Super Youth collagen! This important protein provides a laundry list of benefits. From shinier hair to smoother skin, and improved joint health to enhanced performance. This soup also saves well, so you can keep it in the fridge or freezer for times you don’t feel like cooking and just want a healthy meal to appear!
Homemade Butternut Squash Soup Recipe
Ingredients
- 2 ½ – 3 lb peeled butternut squash, cut into 1-inch chunks
- 1 tbsp extra virgin olive oil
- Dash kosher salt
- ½ cup (1 stick) unsalted butter
- 1 small white onion, peeled and roughly chopped
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 scoops Super Youth Unflavored Collagen
- ½ cup heavy whipping cream
- 1 tsp ground nutmeg
- 1 tsp white pepper
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
Steps
- Preheat oven to 350°F and line a large baking sheet with parchment paper/foil. Place butternut squash chunks on sheet and toss with olive oil and a few pinches of salt. Roast squash until crispy, about 1 hour.
- In a large dutch oven or stock pot, melt butter over medium-low heat and sauté garlic and onion. Stir and let sauté until onions become translucent in color.
- Add in roasted squash chunks, broth, heavy cream, collagen, spices, and increase heat to medium-high. Stir to combine and then use immersion blender to blend soup together until completely smooth. If using a traditional blender, let soup cool, then work in batches to blend in blender. Making sure to leave room for steam vent. Taste soup and add more salt, if needed.
- Pour/ladle soup into bowls and add toppings, if desired.