Check out this simple butternut squash soup recipe. It’s so easy and quick, and the flavor is savory, hearty, and warming. It’s perfect for those for those chilly fall or winter days. It’s quick, easy, and hits the spot.

Homestyle Butternut Squash Soup

Simple, savory, hearty, flavorful soup for those chilly days. It’s quick, easy, and hits the spot.

  • 1 Large Butternut Squash ((peel and cubed with seeds removed))
  • 3 Potatoes (peel and cubed)
  • 4 Tbsp Olive Oil (Extra Virgin)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 Tbsp Rosemary (fresh)
  • 1 Tbsp Thyme (fresh)
  • 1 Tbsp Butter
  • 1 White Onion (roughly chopped)
  • 2 Large Carrots (roughly chopped)
  • 2 Celery Stalks (sliced)
  • 4 cups Vegetable or Chicken Broth
  • 1/4 Cup Roasted Pepita Seeds (optional)
  • Heavy Cream (for drizzle)
  1. Preheat the oven to 400º. Line a baking sheet with foil and toss butternut squash and potatoes with 2 tablespoons of olive oil. Sprinkle with a generous amount of salt and black pepper. Roast for about 30 minutes until tender.
  2. In a large pot over medium heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Once butter is melted add the onion, celery and carrots. Sprinkle with a generous amount of salt and pepper and add the rosemary and thyme. Cook until softened, about 10 minutes.
  3. Add the roasted butternut squash and potatoes to the onion, celery and carrot mix. Add the 4 cups of vegetable or chicken broth and simmer for about 10 minutes.
  4. Carefully transfer the hot soup to a blender and blend until creamy.
  5. Serve garnished with a drizzle of heavy cream and roasted pepita seeds

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Prep / Cook Time:

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Servings:

x People

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