Thanks For The Food

A Norwegian Food Blog

  • About
  • Recipes
  • Expat Resources
  • Buy The Cookbook
  • Contact
You are here: Home / Budget / Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

March 1, 2014 By Whitney Love Leave a Comment

butternut squash

Oh butternut, how do I love the? Let me count the ways. Oh oh oh oh…..I just love butternut squash. Love it. In a car. In a bar. In a house, with a mouse. I simply adore the quinessential autumn and winter vegetable known as butternut squash. The thing I love most about butternut squash besides its flavor, is how incredibly simple it is cook butternut squash. Roasting is my favorite method as it  brings out its full flavor and makes removing the skin of the squash child’s play.

You’ll notice below that I’ve chosen to roast the squash first before whizzing it in a blender to make it into soup. This ensures that the flavor of the vegetable is at its most unique, but truest. I’ve also made my soup this way so that the soup base can be made a day or two ahead, then assembled the day of for ease of preparation.

Butternut Squash Soup Recipe
 
Print
Prep time
10 mins
Cook time
1 hour 20 mins
Total time
1 hour 30 mins
 
Author: Whitney Love
Serves: 4-6
Ingredients
  • 500 grams (ca. 1 pound) butternut squash
  • olive oil
  • 250 ml (1 cup) water
  • 2 tablespoons butter
  • Salt and pepper to taste
  • chili oil (optional)
  • sour cream (optional)
Instructions
  1. Cut the squash in half and place cut side up on a parchment paper lined baking tray. Drizzle with olive oil.
  2. Place baking tray into a pre-heated 190 C/ 375 F oven, for an hour, or until the squash flesh turns very dark brown.
  3. After the squash have roasted in the oven, allow to cool completely.
  4. When the squash halves have cooled, scoop out the squash flesh and place into a blender.
  5. Add water to blender and blend on medium-high until the squash is a smooth liquid.
  6. Melt the butter in a large pot on medium heat.
  7. Carefully add the smooth squash pulp to the pot, season with salt and pepper.
  8. Cook the soup, stirring occasionally, for 20 minutes, or until it is warmed through.
  9. Serve warm with chili oil and sour cream.
3.2.1275

 

Related Posts Plugin for WordPress, Blogger...
Free Access to more inspired recipes, tips and freebies sent to your inbox!

Sign up for my special subscribers list and get all of the above plus my FREE no-strings-attached eBook “The Ultimate Guide to Norwegian Food”!

Filed Under: Budget, Fall, Featured Post, Gluten Free, Recipe, Soups and Stews, Vegetables, Vegetarian, Winter Tagged With: butter, butternut squash

« The Best Hot Chocolate Recipe
Takk for Maten Cookbook Mentioned in The Nordic Page Norway »

Got a comment? Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…

Search This Site

Subscribe for News, Freebies and Updates!

On Amazon

Thanks For The Food, the Cookbook

New to Norwegian Cuisine? Start here!

The Ultimate Guide to Norwegian Cuisine

Search by Category

Food Blogger Pro: Video training and blogger community helping you to start your food blog.

Popular Posts

Norwegian Food Main Dish Recipes Budget Recipes Dessert Recipes Travel Posts
iHerb

Disclaimer

This blog currently has affiliate relationships with various online retailers, which give me a percentage of sales if you buy a product through the link posted on my blog. If you are uncomfortable with this, feel free to go directly the company's web site and search for item itself.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Search

Categories

Copyright © 2009-2014 • All Rights Reserved • Thanks for the Food • Legal• Google
This website uses cookies to improve your experience. By using this site, you agree to our use of cookies but you may opt-out if you wish.Accept Read More
Privacy & Cookies Policy