I wasn't lying when I said Fall put me in the mood for soups and stews! I made this creamy, silky, earthy goodness Monday night while watching one of the Halloween's for the millionth time; it's my favorite scary movie series. I have literally been watching nothing but scary/Halloween movies all month because after all, that's what this month is about, right? Right.
Anyway, butternut squash soup has always been one of my favorites for the colder season and it is very easy to make. V8 used to make a line of soups and their butternut squash was SO GOOD! They then decided to stop making them and I was super bummed about it because they were actually really yummy and one of the ones that were on the lower sodium side; which is one of the top things I look for when/if I buy pre made food items. I try not to buy fully premade food but when doing so, please look at the labels people! Especially look at the sugar and sodium content, in addition to artificial ingredients.
The base of the soup is literally just these five ingredients: butternut squash, onion, carrots garlic and thyme. Then the rest is just seasonings and stock! You roast everything then blend it up! I prefer to use my Cuisinart food processor for soups instead of a blender because it holds so much more, plus you can slowly add the liquid as its blending so you're sure to get the perfect consistency. I like this type of soup a little more on the thick side because it makes it a bit hardier.
You can top this with several different things such as slivered almonds or crushed candied pecans or even roasted pumpkin seeds. I chose to make some chipotle pumpkin spiced croutons and crema. The croutons were super easy to make and added a great texture. I even added a little pecorino romano cheese.
To make the croutons simply cut a piece of bread into cubes, then place them on the baking sheet you used to roast the veggies, and rub them in the remaining olive oil that will be on the pan, then sprinkle with chipotle powder and pumpkin pie spice. Stick them in the oven for a few minutes, stir around, then bake a couple minutes more.
If you love soups as much as I do, then you're going to love this! It is a perfect Fall/Winter, warm you up from the inside, soup! Ok, think I'll go polish off the rest of it, I'm starving!
1 large butternut squash, halved then quartered
1 Small sweet onion quarted
1 Large garlic clove
Several sprigs of fresh thyme plus more for garnish
1 Cup baby carrots
2.5 cups veggie stock
Truffle oil (optional)
1/2 tsp cinnamon
1/4 tsp corriander
1/4 tsp nutmeg
Heavy cream, crema or plain greek yogurt (for topping)
Salt and pepper to taste
1 slice of bread
Pumpkin pie spice
Pre-heat oven to 375
Place veggies + thyme on baking dish and drizzle with olive oil and sprinkle with salt & pepper,
Roast for about 35-40 minutes.
Let cool about 5 min then scoop out the part with seeds and discard. Scoop out the rest and add to food processor, blender or large pot if you are using a immersion blender.
Add stock, nutmeg, corriander, cinnamon and truffle oil and blend until smooth and creamy.
Add to a large pot and heat through.
While it is heating make your croutons.
Ladle the soup then top with croutons, fresh thyme and your choice of something cool & creamy.