I’ll be honest with you. Butternut squash is my least favorite of the winter squashes. That doesn’t mean I haven’t found ways to eat it that taste great, I have. Restaurants can make pretty much anything taste great, but doesn’t always happen at home. One of my restaurant favorites, butternut squash soup, is one of those recipes that up until this month I wasn’t able to recreate to taste even remotely delicious at home. Well after MANY attempts, I FINALLY have a recipe I absolutely love.
I have had many people tell me that the secret to a great tasting butternut squash soup is adding cream. It balances the flavor. Well, I can’t have dairy and I didn’t like it with any other milk replacements. Then it hit me! Potatoes and sweet potatoes give soups a creamy texture! I wanted to keep that bright orange color, so I decided to use a sweet potato. Then I wanted to give the soup more flavor and decided to add my favorite herbs, basil, thyme, and an Italian blend. Viola! A delicious soup was born. I am SO excited!
For this recipe you’ll need a 6-8 inch long butternut squash, 1 small to medium sized sweet potato or garnet yam, one yellow onion, 1 gala apple, 3 cups of chicken bone broth (regular broth or vegetable broth), 1 clove of garlic, salt, and dried basil, Italian herbs, and thyme. You’ll also need a large baking sheet and a blender, either immersion or stand up. My biggest piece of advice for this recipe is not to skip the salt. Salt gives the food flavor and it’s good for you! Too little is just as harmful as too much.
Preheat your oven to 375 degrees. Take your squash, cut off each end, then cut in half length wise. Scoop out seeds and strings with a spoon. Cut each half into half width wise, making four pieces, lightly coat with extra virgin olive oil and salt and place on a large baking sheet skin side down. Wash off your yam/sweet potato, leaving the skin on, place on your baking sheet with the squash. Peel and chop your onion in 4 quarters. Do not break them apart. Place on the baking sheet. Cut your apple into 4 pieces, not including seeds and stem, place skin side down on the baking sheet. Bake for 30-40 minutes, until squash is soft. If the apple and onion start to look like they are getting dark, remove and place in your blender.
Once the squash is soft, remove from the oven and let cool for a 5-10 minutes. While that is cooling, warm up your broth of choice to steaming hot but not boiling. Add to blender. Remove sweet potato from the skin (throw away the skin) with a spoon and add to the blender. Then scoop out the squash from the skin (again, throw the skin away) and add to blender. Add clove of garlic, salt, and herbs. Blend until smooth and serve warm!
Have you tried this recipe? Share your thoughts below!
Herbed Butternut Squash Soup
- 1 6-8 inch butternut squash
- 1 small sweet potato
- 1 yellow onion
- 1 gala apple
- 3 cups chicken bone broth or broth or vegetable broth
- 1 clove garlic
- 1 tsp salt plus some for roasting vegetables
- 1 tsp dried basil
- 1/2 tsp dried italian herbs
- 1/2 tsp dried thyme
- Preheat your oven to 375 degrees.
- Cut off the ends of your butternut squash, cut in half lengthwise and scoop out the seeds and strings. Cut into fourths. Coat lightly with olive oil and a little salt. Place on baking sheet meat side up
- Wash off skin of sweet potato and place on baking sheet.
- Cut onion into quarters. Lightly coat with olive oil and salt. Place on baking sheet.
- Cut apple off core into 4 pieces. Place on baking sheet.
- Roast for 30-40 minutes, until butternut squash is soft. If you need to remove apple and onion before the squash is soft just remove from the oven, put in your blender and wait.
- Once squash is done. Remove from oven and let cool for a 5 minutes.
- Warm desired broth type until hot. Add to your blender.
- Scoop squash and potato out of skin, leaving skin behind to toss. Place in blender.
- Add salt and herbs.
- Blend until smooth and serve warm.