Butternut Squash Soup

Cozy up with a bowl of creamy, comforting Butternut Squash Soup! Perfectly seasoned and packed with fall flavors, this soup is the ultimate comfort food.

Ingredients:

  • 1 medium to large butternut squash (about 3½ pounds)

  • 3 tablespoons butter

  • 2 large leeks, sliced and washed with water

  • 4 cups chicken broth

  • 1 tablespoon Garam Masala, or to taste

  • 2 cups chicken broth, or enough to reach the desired consistency

  • 1 teaspoon salt, or to taste

  • Avocado oil, or any oil of your choice

    Garnishes:

  • cooked bacon

  • super greens

  • sour cream

  • black pepper

Instructions:

1. Preheat the oven to 400°F.

2. Cut a butternut squash (about 3½ pounds) in half, remove the seeds, then cut into 1-inch cubes.

3. Place the squash pieces on a baking sheet lined with parchment paper, season with salt and pepper, and drizzle oil for about 2 tablespoons. Mix and bake for 25-30 minutes.

4. In a soup pot over medium heat, heat 3 tablespoons of butter.

5. Add 2 large leeks and cook, stirring, until the leeks are tender and slightly browned, about 5 minutes.

7. Stir in the roasted squash, 4 cups chicken broth, 1 tablespoon Garam Masala.

8. Bring the mixture to a simmer and cook for 20 minutes to infuse the flavors, stirring and breaking up the squash with a spoon a few times.

9. Puree the soup with an immersion blender until smooth.

10. Stir in 2 cups chicken broth, or enough to reach the desired consistency.

11. Add 1 teaspoon salt, or to taste, and heat through.

12. Serve the soup with bacon, super greens, and sour cream. Enjoy!

Recipe Courtesy of Munchkin Time Blog.

Follow along with us when making this recipe! Tap below to view the recipe video.