Why You’ll Love this Butternut Squash Soup

I cant think of a better way to honor the flavors and the colors of fall than to make a steaming pot of this Harvest squash soup. But this isn’t your typical butternut squash soup. This Harvest soup has rich sweet potato, sweet carrots, and creamy squash. It all comes together to give you fall in a bowl! When you make this harvest squash soup it perfectly celebrates the bounty of the harvest season. A medley of bright veggies all roasted together to enhance their rich flavors and then blended together with broth and cream to give you a hearty and nutritious soup that highlights the essence of fall. This recipe is uncomplicated and gives a huge flavor impact while reducing the amount of time you need to stand over a stove.

FAQ’s

Can I make this in a slow cooker? Yes! This method is wonderful for an even more hands off approach. Follow the original recipe except instead of roasting just toss everything into your crockpot and simmer on low for 6-8 hours or on high for 3-4 hours. Blend with an immersion blender and viola! Soup!

Can I use my own broth? Yes! Homemade broth is a great way to up the nutrition and control the ingredients!

Can I customize this recipe? This recipe is an easy one to play with different herbs and spices or even different root veggies like parsnip or pumpkin. You can add in quinoa or barley after the blending process for texture. If you want a boost of protien you could add chicken or white beans.

What if my carrots dont get fully fork tender? This happened because the carrots were cut into too large of chunks, and they tend to cook slower than the other ingredients on the tray. This is an easy fix, just pull them from the baking tray and place them into a pot with your broth. Allow to simmer until they become fully tender and then proceed to blend everything as per the recipe.

How to Make this Recipe

Ingredients

• Butternut Squash, Peeled and cubed
• Sweet potato
• Carrots
• Onion
• Garlic
• Olive oil
• Garlic salt, you can substitute regular salt
• Dried Thyme
• Dried Rosemary
• Vegetable broth, I like to use Better than Bouillon’s Vegetable base
• Whole Milk
• Heavy Cream

Step-by-step Instructions

Preheat your oven to 425F. Peel and cube your butternut squash, sweet potato and carrots. Place your cubed squash, sweet potato, carrots, garlic, and onions on a baking tray. Drizzle with olive oil and cover with the garlic salt. Roast for 30 mins, until fork tender. Be sure to cut your carrots into smaller slices as they cook slower than the other ingredients. Once done roasting, place the slightly cooled veggies into a blender with your broth and cream and blend until smooth.

How to Serve this Soup

I like to serve this soup steaming hot and top it with pepitas and a sprinkle of parmesan cheese. It would go great with a slice of Crusty Artisan Bread or some Grilled Cheese Sandwhiches.