Now That It’s Officially #SoupSeason, You Have To Try This Butternut Squash Soup Recipe
Now that Autumn is officially in full swing, it is time to take advantage of the chilling weather and crank out some classic fall recipes.
I’m talking about those warm, creamy, and comforting soups that are, sadly, pretty much reserved for the colder months. And what better to accompany #spookyseason than butternut squash?
But unlike chicken noodle or french onion, butternut squash soup requires way less preparation and not nearly as many hours spent manning the stove.
Plus, Carleigh Bodrug, the New York Times bestselling cookbook author and mastermind behind @PlantYou, just revealed her insanely simple but totally delectable butternut squash soup recipe on TikTok.
So, let’s break it down and make this meal a staple for your fall season.
Roasted Butternut Squash Soup
Ingredients:
- 1 Large Butternut Squash
- 1 Yellow Onion
- 1 Cup of Heavy Cream (or vegan heavy cream/full fat coconut milk)
- 3 Heads of Garlic
- 3 Sprigs of Thyme
- 2 1/2 Cups of Vegetable Broth
- 1 Tablespoon of Extra Virgin Olive Oil
- 1 Teaspoon of Paprika
- 1/2 Teaspoon of Salt & Pepper
- 1/2 Teaspoon of Minced Ginger
- 1/2 Teaspoon of Turmeric
TikTok; pictured above is Carleigh’s soup
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The prep work for this recipe is insanely easy. First, get your butternut squash ready by halving it, removing the seeds, and scoring the inside with a knife. Also, prep your yellow onion by peeling and quartering it; meanwhile, slice the tops off of your garlic heads.
Next, preheat your oven to four hundred degrees Fahrenheit and place parchment paper on a large baking sheet. Afterward, you should spread the squash, onion, garlic, and thyme out on top. And finally, drizzle olive oil on top of everything before seasoning with the paprika, salt, and pepper.
Once that is done, you can pop the baking sheet in the oven and let everything roast for about forty minutes or until the squash is fully cooked.
And if you notice that the onion or garlic is cooked before the squash is ready– don’t fret. Simply remove them and allow the squash to keep roasting for an extra ten to fifteen minutes. Then, once everything is done, you can add all of the ingredients to a large pot. Just don’t forget to exclude the squash’s skin!
Finally, use an immersion blender to combine everything until you have a creamy and smooth soup consistency. Alternatively, if you do not have an immersion blender, the same results can be achieved by using a traditional blender.
And after blending, you will be left with a decadent soup ready to be garnished with pumpkin seeds or even feasted on straight from the pot. This recipe will only take you about an hour, but leave your friends and family praising your cooking skills. After all, Carleigh’s TikTok showing her entire recipe in action has already received rave reviews.
But if you don’t want to just take the TikTok community’s word for it, you should definitely try this recipe out for yourself. I am quite positive you will not be disappointed. To view Carleigh’s original video and follow along with her recipe, you can visit the link here. Or, to check out Carleigh’s other recipes perfect for this fall season, visit her TikTok account linked here.
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