Heavenly Butternut Squash Soup

Mmmmm what makes me think of fall more than Butternut Squash Soup? Not many things especially because my soup includes pumpkin and sweetpotatoes. We took a trip to the farmers market and found some delicious looking squash! Here is how you (painstakingly) make the most delicious butternut squash soup ever!

Heavenly Butternut Squash Soup

To begin, preheat your oven to 375 

degrees Fahrenheit. Slice your butternut squash length wise and place face down on a pan. I oiled the flat side before baking to help keep the moisture in. Bake at 375F for 1hr.

While the squash bakes, sautée 1/2 of a chopped onion in 4 TBS of butter until tender.

Remove from oven & Flip the squash over. Once they've cooled down a bit, scoop out and discard the seeds and stringy bits. Remove the skin and place butternut squash in a Dutch oven or soup pot. Add sautéed onions and butter. Fill pot with chicken stock until just covering the squash. I added 1/2 a cup of pumpkin purée and one large yam (cooked in microwave and removed from skin) to the squash. Cook ingredients on a simmer for 20 minutes. During this time add: 

1 TBS minced garlic

2 TBS brown sugar

2 tsp of Marjoram

Cinnamon & Nutmeg to taste

1 8oz package of fat free cream cheese

Once cooked and combined run the soup through the food processor in batches to smooth it out.

Then pour through the finest strainer you have and scrape as you go.

Any thick bits that can't go through the strainer go back in the food processor or blender. Once the whole batch is processed and strained, place in a large serving bowl.

The extra work is more than worth it! Play with this recipe to make it your own and tell me all about your adjustments! 

Welcome home.