Name: Butternut Squash Soup
Ingredients: 4 pounds butternut squash (halved lengthwise and seeds removed); 3 tablespoons olive oil; 2 bay leaves; 1/2 cup white wine; 4 cups low sodium vegetable broth; 1 teaspoon black pepper; 2 teaspoons kosher salt; 1/2 to 3/4 teaspoon red pepper flakes (to taste); 2 teaspoons fresh grated ginger; 1 small carrot (diced); 1 garlic clove (minced); 2 shallots (diced); 1/2 cup cashews (toasted and chopped); 8 Tablespoons Creme fraiche OR cashew cream sauce (vegan)

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Creamy, sweet, and nutritious – this butternut squash soup checks all the boxes and is one of my several “comfort foods”. Made with simple, wholesome ingredients, it comes together easily while delivering maximum flavor.

Making the soup is easy as 1) Roast the Squash 2) Make the soup, which takes about 30minutes and 3) serving when ready. Makes it a great dish to make ahead and warm when ready to east.

Roasting concentrates the natural sugars in the squash, caramelizing it to bring out its inherently sweet side. Blending it creates a lush, smooth soup that feels decadent without the extra calories or fat. And butternut squash itself boasts vitamin A, providing nearly your whole recommended daily value in just one serving!

Not to mention, this soup freezes exceptionally well. Make a big batch and enjoy it throughout the fall and winter months with minimal effort. Simply storing an airtight container in the freezer allows you to pull this soup out anytime you’re feeling hungry. Let it defrost in the fridge overnight and gently reheat for a warming, soul-soothing meal when you need it.

The Creme Fraiche and toasted cashews lend a lovely tangy, crunchy contrast while keeping prep easy.

I hope you’ll give this nutritious, simple soup a try soon. It’s the ultimate cozy, convenient recipe for chilly weather and beyond!

Butternut Squash Soup

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This creamy, nutty butternut squash soup is the perfect fall and winter comfort food. I usually make this every Thanksgiving. Roasting the squash deepens its natural sweetness and blending it makes this soup luxuriously smooth. Topped with a dollop of tangy creme fraiche or cashew cream and crunchy cashews, this soup is a crowd pleaser.

Servings people

Ingredients

4 pounds butternut squash halved lengthwise and seeds removed
3 tablespoons olive oil
2 bay leaves
1/2 cup white wine
4 cups low sodium vegetable broth
1 teaspoon black pepper
2 teaspoons kosher salt
1/2 to 3/4 teaspoon red pepper flakes to taste
2 teaspoons fresh grated ginger
1 small carrot diced
1 garlic clove minced
2 shallots diced

For Serving:

1/2 cup cashews toasted and chopped
8 Tablespoons Creme fraiche OR cashew cream sauce (vegan)

Instructions

Roast Butternut Squash

Preheat the oven to 400°F. Place the halved, de-seeded squash cut-side down in a baking dish with 1 inch of water. Roast for 40-60 minutes until squash is tender. You can check with a knife or fork. Remove from oven and allow to cool enough to handle.
Scoop out the flesh into a bowl (discard skins).

Make the Soup

In a large pot, heat the olive oil over medium-high heat. Add the shallots, carrot, ginger, red pepper flakes, salt and pepper. Cook for 3-4 minutes until shallots are translucent. Add the garlic and cook 30 seconds more.
Pour in the white wine and cook for 30 seconds.
Add the roasted squash, vegetable broth and bay leaves. Using a potato masher or large fork, mash the squash well.
Allow soup to come to a boil then reduce heat to medium-low. Simmer uncovered for at least 15 minutes or up to 30 minutes.
Turn off heat and puree soup smooth using an immersion blender. Alternatively blend in batches in a stand blender.

Serve

Place a dollop of creme fraiche or cashew cream in the bottom of each bowl. Top with a sprinkle of the chopped toasted cashews. Ladle in the hot soup and enjoy!