Twice baked butternut squash

Our cookbook, Love Real Food, is twice baked butternut squash! This roasted butternut squash soup is super CREAMY yet LIGHT!

This soup is so easy to make and tastes incredible. It’s the only butternut squash soup recipe you’ll ever need! Let’s cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for each other—which, really, they were.

I was so happy to find butternut in stock again, and came home to make my favorite soup. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews! This traditional butternut squash soup will round out your fall and winter meals.

Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. This easy butternut squash soup recipe is also a great make-ahead option. In fact, it tastes even better the next day. Simple Ingredients I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor.

You’ll only need eight basic  ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. That’s a little trick that I used in my tomato soup in my cookbook, too. Roasted Butternut Yields Major Flavor Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.

Serve It Now or Later If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates. How to Blend Butternut Soup This is when the soup deviates from other butternut squash soups. You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty.

You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results. I found a better way with this soup. Here’s the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Then, pour in the vegetable broth and remaining ingredients.