Granted, you can buy good boxed butternut squash soup ready-made at Trader Joe’s, but it’s not very hard to make your own. This recipe requires only 10 minutes of active working time and can be tailored a few different ways according to your tastes. The toughest part of the recipe is cutting the squash in half – you need a large, sharp knife for the task. During the holidays, Trader Joe’s often has large bags of already peeled and cubed butternut squash.
- 1 medium-large butternut squash (or 2 lbs of peeled and cubed butternut squash)
- 1 Tbsp olive oil
- 3-4 cups chicken or vegetable broth (use as many cups of broth as cups of cooked squash)
- ¼ tsp nutmeg
- Preheat oven to 350º F.
- Cut squash in half lengthwise, scooping out seeds and strings. Oil each half and place face down on baking sheet. Cook until soft when pierced with knife. Depending on size of squash, cooking time will be roughly 30-50 minutes. Cool and scoop out cooked squash. If using already cubed butternut squash, toss with 2 Tbsp of olive oil and spread on baking sheet. Roast until tender.
- Add squash and other ingredients to blender, puréeing till smooth. It may be necessary to blend in two batches.
- Pour pureed soup into a large saucepan and heat over medium heat for 10 minutes until very hot, but don’t allow soup to boil.
For Curried Butternut Squash Soup, substitute 1 cup light coconut milk for 1 cup of the broth, and substitute 1/2 tsp curry powder for the nutmeg. Coconut milk is a great way to get creaminess without using heavy cream.