It really doesn’t get any easier than this. A super creamy, rich soup that only tastes decadent; no decadence with calories. Butternut squash soup is one of the easiest soups you can make. It would take some serious effort and probably a simple lack of awareness with the oven to screw this up. If you have your wits about you, you won’t mess this up – promise.
It starts with this:
This is another recipe on my blog and it’s a simple one for roasted maple butternut squash, although, you don’t have to add the maple – but really, why would you leave it out? It’s so good. But if you’re cutting back on added sugar, leave it out, it really won’t alter the taste at all. For the sake of simplicity, we’ll leave it out.
Take this and some vegetable stock and sautéed onions, and voila! You have soup. I like my soups a little on the thick side, so the amount of stock in the recipe is for a thicker soup. If you need to stretch a buck, add more stock.
Option #1 is to keep the soup plain. Delicious, vegan, low in calories, but high in flavor.
Option #2: Add some half and half. It adds a depth of creaminess that works really well with the butternut squash.
Option 3: Add more savory elements. I added a splash of olive oil, fresh ground black pepper and crushed red pepper. This one is probably my favorite because I love the crushed red pepper flakes in this soup. I love a little heat.
Here are more ideas:
You are only limited by your imagination.
- 1 medium butternut squash, skin removed and diced into 1/2″ cubes
- 2 Tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/2 medium onion or 1 small onion chopped, about 1/4 cup chopped
- 1 teaspoon olive oil
- 1.5-2 cups vegetable stock
- Optional Toppings:
- 1 Tablespoon half and half stirred in
- freshly ground black pepper with 1 teaspoon extra virgin olive oil and 1/8 teaspoon red pepper flakes
- Preheat oven to 425°F
- Remove skin on butternut squash, cut and remove seeds and cut into 1/2″ cubes
- Place on baking sheet and drizzle with canola oil and salt
- Toss to coat
- Bake for 25-30 minutes or until squash is tender, stirring half way through
- In a small skillet, add onion and olive oil over medium heat, saute for 3-5 minutes, until onion is tender, transfer to a blender
- Remove butternut squash from pan when finished roasting and add to blender with onion
- Add 1.5 cups of stock to blender and puree soup until at desired consistency
- Add more stock if you prefer a thinner soup
- Eat plain or with optional toppings