Butternut squash soup is such a perfect meal to have on a cold fall or winter night. This recipe is warm and hearty, yet dairy and gluten free. To give the soup interest, I add urfa chilies that I recently picked up from my favorite spice store, Arome. These chilies add a subtle spiciness and slight smokiness to the soup. It’s a wonderful addition that you shouldn’t omit! Top this soup with croutons or serve alongside crusty bread or a nice kale salad and enjoy!
To make this soup, peel and halve one large butternut squash. Use a high-quality vegetable peeler and very sharp knife for this task. Dull knives are dangerous and increase the risk of injury in your kitchen. I recommend this knife and this sharpener. Yes, the knife I recommend is spendy, but it’ll last you a lifetime and it’s well worth the money. Trust me.
Once the squash is peeled and halved, scoop out the seeds with a spoon and cube the squash into half inch pieces. Place the squash on a baking sheet, drizzle with one tablespoon of olive oil and sprinkle with ½ teaspoon of salt. Mix to ensure the squash is evenly covered in oil and salt. If the squash seems crowded on one pan (this will depend on the size of your baking sheet) divide the squash into two pans. The squash needs a little elbow room to cook evenly. Roast the squash at 350°F for 30 minutes.
In the last 10 minutes of roasting the squash, grab a stock pot or enameled Dutch oven and bring 32 ounces of vegetable broth to a simmer. When the squash is done, carefully scoop it into the pot of hot broth. Add two cloves of minced garlic, ½ teaspoon of salt and 1 ½ teaspoons of urfa chili powder. Simmer soup for 15 minutes to allow flavors to marry. Purée the soup, using a handheld immersion blender or regular stand up blender, until smooth. Taste the soup and adjust seasoning, if necessary. Serve soup with garlic croutons, bread or a nice kale salad. Enjoy!
Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 tbsp olive oil
- ½ tsp salt + additional salt, to taste
- 32 ounces vegetable broth
- 2 cloves garlic, minced
- 1 ½ tsp urfa chili powder
- ½ cup garlic croutons (optional)
Instructions
- Peel and halve one large butternut squash. Scoop out seeds and chop into ½ inch cubes.
- Place squash on baking sheet or two and drizzle with olive oil and a pinch of salt. Mix to ensure squash is evenly coated in oil and salt.
- Roast squash at 350°F for 30 minutes or until tender.
- While the squash is roasting, heat vegetable broth in a large stock pot or enameled Dutch oven.
- When squash is tender, carefully add it to the hot broth, along with garlic, ½ teaspoon of salt and 1 teaspoon of urfa chili powder. Simmer soup for 15 minutes to allow flavors to marry.
- Puree soup, using an immersion blender or stand-up blender, until smooth.
- Taste soup and adjust for seasoning, if necessary.
- Serve soup with garlic croutons, bread or a nice kale salad. Enjoy!
