Butternut Squash Soup

We always make this creamy vegetarian classic when the temperature drops in New England and locally grown winter squash becomes available. You can count on us to bring a larger quantity to seasonal celebrations like Thanksgiving and potlucks. Once Julia’s sole “safe food” at these festivities, she now enjoys it in addition to mashed cauliflower, and pumpkin pie.

STEP ONE – Preparations

  1. Preheat the oven to 425°F.
  2. Line a large baking sheet with parchment paper.
  3. Get out a large stockpot and a food processor or blender.

STEP TWO – Roast the Vegetables and Fruit

Ingredients:

1 large seeded and halved butternut squash
2 tablespoons extra-virgin olive oil
1 large peeled and halved carrot
1 large peeled and halved onion
4 peeled and halved garlic cloves
1 large halved celery stalk
4 springs fresh thyme
2 cored and halved apples

Instructions:

  1. Brush the squash flesh with 1 tablespoon of oil and sprinkle with salt and pepper.
  2. Place the squash flesh-side down on one half of the baking sheet.
  3. Place the carrot, onion, and garlic on a large strip of aluminum foil, drizzle with the rest of the oil, and sprinkle with salt and pepper.
  4. Add the thyme to the vegetables and seal the foil into a packet.
  5. Wrap the apples in another strip of foil and place with the vegetables on the other half of the baking sheet.
  6. Roast for 40-50 minutes until the squash is tender and lightly browned around the edges.
  7. Unwrap the vegetables and apples and let cool for 10 minutes.

STEP THREE – Make the Soup

Ingredients:

3-4 cups vegetable broth
1 teaspoon fine sea salt
1 teaspoon ground pepper
½ teaspoon ground nutmeg
4 tablespoons pepitas (pumpkin seeds)

Instructions:

  1. Heat the large stockpot over medium-low heat.
  2. Scoop the squash and apples out of the skins and add to the food processor or blender.
  3. Add the vegetables and discard the thyme.
  4. Add 3 cups of vegetable broth with the salt, pepper, and nutmeg and blend until smooth and creamy, adding more broth to thin or seasonings to flavor if needed.
  5. Add the soup to the stockpot to warm up.
  6. Ladle into bowls and top with pepitas.

Recommended Serving Size: 2 cups soup

Exchanges: 2 starch, 1 veg, 1 fat

Posted by

Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

17 thoughts on “Butternut Squash Soup

  1. Love your blog, love this soup. and I especially love the word nourish. I used to use it a lot when I did a lot of presentations about food and its values. I don’t like the word nutrition. So glad that Julia is good now.

    Liked by 1 person

    1. Thank you so much! That’s so kind of you! We’re glad Julia is in a better place as well and that we can use our blog to share everything we’ve learned from her recovery.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s