I love HOMEMADE butternut squash soup. The soup from the stores always seems to let me down, so today I am going to show you how to make a delicious squash soup! This is great to make for your family on ahead of time or on a cold day at home. 🙂
*Time tip: You can cook the squash the night before and the next day place in the food cprocessor to make the soup.
- butternut squash
- fresh sage
- maple syrup
- 2 tablespoons of butter
- pinch of cinnamon
- fresh grated nutmeg
- pinch of ground ginger
- 1/4 cup of brown sugar
- 2 cups vegetable broth
- 1 cup of 2% milk
- salt to taste
To begin, preheat your oven to 400 degrees. Cut the squash down the middle and scoop out the seeds. Brush the flesh with maple syrup. Season with salt and place a tablespoon of butter in each half. Add some chopped sage and place in the oven for 30 minutes.
After 30 minutes, pull out the tray and brush the melted butter mixture on remaining flesh. Bake for another 30 minutes until nice and golden brown.
Let the squash cool down for about 45 minutes. Peel the outer layer of skin and chop. Place half of the squash into a food processor with 1 cup of vegetable broth. Pulse until a smooth puree. Add the remaining squash in and pulse until all the squash is a smooth consistency.
Next, add the puree to a large pot.
Add in the brown sugar, cinnamon, nutmeg, and ginger.
Pour in the 2nd cup of vegetable broth, bring to a rolling boil and then turn down to low for 10 minutes. Add in 1 cup of milk and cook on low for another half hour. If soup is a little thick finish with a 1/2 cup more of milk. Top with candied pecans, pumpkin seeds, sage or whatever your heart desires. Serve with crusted bread for dipping. 😉
♥ Miss Amy