Author:
Kevin Curry
Quick Butternut Squash Soup Recipe
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Quick Butternut Squash Soup Recipe
Ingredients
Substitution
Note
- 1lb 10oz raw butternut squash, chunks
- 1 medium white onion, chopped
-
3 garlic cloves, with inner peel
Note: leave the inner peel on the garlic for roasting
-
1 tablespoon dried thyme
- You can also use your favorite herb
- 2 tablespoons olive oil
- hearty pinch of sea salt & pepper
-
3 cups low sodium chicken broth
- Note: I used vegan Not Chick'n broth which has a great flavor
- 1 cup frozen fire roasted corn
- fresh rosemary, chopped
-
1 tablespoon fresh ginger
- Add this to the blender when making the soup
-
2 teaspoons sage
- Stir this in after the soup is made
Steps
Step 1
Set oven to 420F / 216C.
Step 2
Line a baking tray with parchment and add butternut squash, onion, and garlic. Drizzle with oil then add thyme, sea salt & pepper. Toss everything together and ensure the veggies are coated.
Bake for 25 – 30 minutes or until the edges of the veggies are seared, not burnt.
Step 3
Add the veggies to a blender and pour in broth. Process until smooth, about 3 – 5 minutes.
Alternatively, you can add everything to Dutch oven pot. Set the heat to low-medium, then use an immersion blender to process the soup. This may take a bit more time and patience to get it smooth but it works well.
Step 4
Pour the soup into a pot set on low heat. Add the frozen corn, stir, and garnish.
Step 5
You can enjoy this soup immediately while hot or when it is cold, straight out of the fridge! I like to enjoy mine with blackened salmon.
Want more Soups recipes?
Quick Butternut Squash Soup Recipe
Kevin Curry
- 1lb 10oz raw butternut squash, chunks
- 1 medium white onion, chopped
-
3 garlic cloves, with inner peel
- Note: leave the inner peel on the garlic for roasting
-
1 tablespoon dried thyme
- You can also use your favorite herb
- 2 tablespoons olive oil
- hearty pinch of sea salt & pepper
-
3 cups low sodium chicken broth
- Note: I used vegan Not Chick'n broth which has a great flavor
- 1 cup frozen fire roasted corn
- fresh rosemary, chopped
-
1 tablespoon fresh ginger
- Add this to the blender when making the soup
-
2 teaspoons sage
- Stir this in after the soup is made
-
Set oven to 420F / 216C.
-
Line a baking tray with parchment and add butternut squash, onion, and garlic. Drizzle with oil then add thyme, sea salt & pepper. Toss everything together and ensure the veggies are coated.
Bake for 25 – 30 minutes or until the edges of the veggies are seared, not burnt.
-
Add the veggies to a blender and pour in broth. Process until smooth, about 3 – 5 minutes.
Alternatively, you can add everything to Dutch oven pot. Set the heat to low-medium, then use an immersion blender to process the soup. This may take a bit more time and patience to get it smooth but it works well.
-
Pour the soup into a pot set on low heat. Add the frozen corn, stir, and garnish.
-
You can enjoy this soup immediately while hot or when it is cold, straight out of the fridge! I like to enjoy mine with blackened salmon.
Nutrition per serving
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!