Butternut Squash Soup Recipe

There is just something about winter that makes me want to snuggle into a good bowl of soup for every meal!  We are still snowed in here so I’ve been enjoying the extra time inside cooking and gazing at the fireplace… on my TV.  Ha ha!  Today I’m sharing one of my favorite soup recipes and I promise, it’s beyond easy to make!

You’ll need a lovely Butternut Squash to start off.  Cut it in half, scoop out any seeds and roast the halves in the oven at 350 for at least 20 minutes.  This should yield about 2 cups of squash that makes the perfect base for this Butternut Squash Soup recipe.  I love the combination of squash and pumpkin in this soup!  Using almond milk makes this a wonderful dairy-free recipe however regular milk or cream may be substituted if desired.  Don’t forget the dash of nutmeg!  It adds a lovely flavour to this soup.  Finish with a dollop of sour cream and Bam!  you’re all set with the perfect cold weather soup!

Butternut Squash Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 2 servings
Ingredients
  • 2 cups cooked butternut squash
  • ½ cup pumpkin puree
  • 2 cups vegetable broth
  • 1 cup almond milk
  • 2 tsp minced garlic
  • dash of nutmeg
Instructions
  1. Combine all ingredients into a medium sauce pan.
  2. Cook over medium heat for 10-20 minutes until well combined.
  3. Serve with a dollop of sour cream.

Ingredients:

2 cups cooked butternut squash

1/2 cup pumpkin puree
2 cups vegetable broth
1 cup almond milk
2 tsp minced garlic
dash of nutmeg

Directions:

Combine all ingredients into a medium sauce pan.
Cook over medium heat for 10-20 minutes until well combined.
Serve with a dollop of sour cream.

Have you any go-to soup recipes that are perfect for winter?? Please share, I would love to give them a try!!

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