A couple of weeks ago I tried Panera‘s 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
Yields: 2-3 servings
- 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
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.
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.
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!