Warm and Cozy Butternut Squash Soup Recipe

A couple of weeks ago I tried Panera‘s Autumn Squash Soup.

panera autumn squash soup

Wow was that stuff good!!!  It seriously tasted how fall should taste…

Immediately, I had thoughts of recreating something similar, and my mind turned to butternut squash soup.  For me, fall squash really takes the cake when it comes to the most bang for your buck because of the yummy flavor and high nutrient content so I try to use them up as much as possible while they are in season.  Butternut squash is high in carotenoids, vitamin C, and lots of fiber.

This soup was a first time make for me, so I took a peek at my Sweet Potato Soup recipe for inspiration.

I simply threw on my “kitchen experimenter’s” hat and started adding a little of this and a little of that until I came out with a soup that was absolutely delicious.  This creamy soup has minimal ingredients, is high in nutrients, full of flavor, and will warm you from the inside out :)

Butternut Squash Soup via Treble in the Kitchen blog

Butternut Squash Soup

Yields:  2-3 servings

Ingredients:

  • 1/2 butternut squash (about 5 cups chopped)
  • Olive oil cooking spray
  • 1 small onion, chopped
  • 6 cups vegetable broth
  • 2/3 cup unsweetened original almond milk
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • salt and pepper to taste

Directions

1.  Preheat oven to 400 degrees while chopping squash and onion.
2.  Bake squash and onions in oven on a sheet pan sprinkled with salt and pepper and spritzed with olive oil for 25 minutes.

Butternut Squash Soup via Treble in the Kitchen blog3.  In a large sauce pan, bring the vegetable broth, sage, and thyme to a boil.

Butternut Squash Soup via Treble in the Kitchen blog

4.  When squash and onions are done roasting in the oven, add to the boiling broth with almond milk and allow to boil for 5 minutes.

5.  Strain the squash and onions keeping the broth and put in the food processor.  Process the squash and slowly add the liquid a little bit at a time, processing in between to make sure the soup reaches the desired consistency.

Butternut Squash Soup via Treble in the Kitchen blog

6.  Enjoy!

Butternut Squash Soup via Treble in the Kitchen blog

 

I hope you enjoy this soup as much as we did!!

Question of the Morning:

  • Do you ever try to recreate restaurant meals?
  • Share a successful restaurant remake meal recipe!

Comments

  1. Just saved this recipe so I can try it out once my Vitacost shipment arrives since it has my Almond milk in it :)
    Jessie recently posted…WIAW: No Bake Sunbutter BallsMy Profile

  2. Absolutely love the idea of making butternut squash soup with almond milk! So much healthier than cream!
    Amy @ Long Drive Journey recently posted…What I SHOULD Have Been Eating For ThanksgivingMy Profile

  3. This sounds super duper easy AND yummy!! I bet it freezes really well, too!
    Hannah @ CleanEatingVeggieGirl recently posted…WIAW: December 4, 2013My Profile

  4. I love soups from Panera! :)
    That’s nice that you made your own version. :) Looks yummy! Perfect for the cold season and holidays! :)
    Ja @Ja on the RUN recently posted…Thanksgiving Weekend 2013!My Profile

  5. I try to recreate restaurant meals all the time! I fail 50% of the time but when I succeed myself and my wallet laugh :)
    Davida @ The Healthy Maven recently posted…Turkey & Wild Rice SoupMy Profile

  6. orthomol Vital vitamin a sources excuse for that I interfere … At me a similar situation let’s discuss, write here or in PM.

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