It's a tough competition but this butternut squash soup might possibly be my favorite soup ever, and that's saying a lot, because boy, do I love soup. Like a lot of my recipes, I stumbled upon this one quite by mistake. If I remember correctly, I think it went a little something like "What am I going to make for dinner when the only things in the fridge are ketchup, chocolate chips, and.... a butternut squash??!". I decided to concoct a butternut squash soup (because obviously going to the grocery store to get ingredients for anything else wouldn't have been more logical). Luckily, when God closes the door to an empty refrigerator, somewhere He opens a cabinet full of garlic and bouillon cubes. In other words, this saved our dinner from being some kind of weird chocolate-ketchup-squash mishmash (thank you, no!) and helped us discover possibly the easiest soup recipe known to man. It's decadent, creamy and delicious, but totally healthy at the same time. We now make this soup at least once a week, and you better believe that my fridge is always stocked with butternut squash.
5-INGREDIENT BUTTERNUT SQUASH SOUP
- 1 large butternut squash, cooked and peeled (see notes for directions)
- 1 bouillon cube (I use chicken but feel free to use vegetable or beef)
- 3 cloves of garlic (I've also done 1/3 c. leeks or shallots)
- 2 tablespoons olive oil
- 1 1/2 cups milk (I use 2%, but any type should work)
- Salt & pepper, to taste
- Toppings (optional): Toasted pumpkin seeds, crumbled bleu cheese or goat cheese, apple or pear cubes, dried cranberries, crispy shallots, crunchy bacon pieces, sage, Greek yogurt
In a large soup pot, add the oil. Heat for a few minutes over medium heat then add the garlic. Cook for a few minutes, or until it is light brown and crispy.
Add in the remaining ingredients, along with 1/2 a cup of water. Use an immersion blender to puree the mixture into soup. Alternatively, you can also puree the mixture in a blender. If you would like the soup to be thinner add in more milk (or water) until you reach your desired consistency.
Once pureed, heat the soup for a few minutes before serving.
Serve with a big salad and some crunchy bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup is vegetarian and gluten-free. To make it vegan, substitute the milk for coconut milk (for a more tropical flavor) or almond milk, and use a vegetable bullion cube. You could also eliminate the milk completely and instead use an additional bouillon cube and more water.
To cook the butternut squash, simply cut it in half, place the halves flesh side down in a large baking dish, add in about 1/2 an inch of water, and cook at 375 degrees for about 45 minutes, or until a knife can easily be inserted into the squash. Remove from the heat, scoop out the seeds, and then proceed to either scoop out the squash or peel off the skin.