Butternut Squash Soup has been on repeat this fall. I love to swirl in a dollop of yogurt or add a 1/2 tsp of chilli oil to bowsl. The spice is so good in this creamy soup! I’m a bit obsessed.
After roasting the squash, I find it easiest to let it cool, then puree it in a food processor. To make it puree easier, add up to 3/4 cup of milk for each half of the pureed squash to the processor. This allows it to blend easier and creamier!
Salt & Pepper
Chicken Bouillion, or 2 – 3 bouillon cubes, to taste.
Salt, to taste
Preheat oven to 425. Slice your butternut squash lengthwise and scoop out the seeds with a spoon. Drizzle both sides with olive oil and season the inside with salt and pepper. Place face down a baking sheet. Roast for 50 minutes or until you can easily pierce the squash with a butter knife.
When the squash has cooled, peel away the skin and any extra crispy bites that may not puree. Add half to a food processor with 3/4 cup of milk. Puree until smooth, then scrape down the sides and puree again. Repeat this process with the second half of the squash.
In a large stock pan or dutch oven, melt the butter. Add in the garlic and ginger and sautee until fragrant.
Add in the pureed squash, remaining milk (5 1/2 cups minus the milk you used to puree the squash), thyme, chicken bouillon and pepper.
Stir to combine and bring to a gentle boil. Reduce heat and serve with a dollop of yogurt swirled in and a drizzle of chilli oil if you like some heat.
I love to keep this soup extra thick, but you can add chicken broth or extra milk to thin it out!