Butternut Squash Soup

Every food deserves a second chance. You never know when something you hated as a kid will suddenly blow your mind with it's amazingness if you just give it one last brave chance. This is the story of a second chance for Squash.

As a child and adolescent, I hated squash with a passion. All squash, and all of it's relatives. My Mom usually served it baked/roasted, and the only way I could get it down was by smothering it with butter and brown sugar. One summer, I was trying to lose a few pounds of lazy-bookworm-adolescent-puppy fat, and Mom made me scrambled egg whites with shredded yellow squash and zucchini in it. Though I appreciate her help (and general healthy food knowledge!!) that was the last straw, and I swore off squash forever. (Love you Mom!)

Until I started to blog... and kept seeing truly delicious-looking butternut squash recipes that were getting rave reviews, with words like "warm and homey, classic comfort food", and I started to wonder if everyone else knew something I didn't... This soup made up my mind. It is from Mary of Inside a British Mum's Kitchen. Mary was my very first reader who I didn't already know, (or who didn't know my Mom!) and still one of my favorite blogging friends. She has a few more butternut squash recipes I am ready to try now, because this soup has made me a believer!!

Butternut Squash Soup (adapted from Inside a British Mum's Kitchen)

Printable Recipe

1 large butternut squash, peeled and cubed
1 small onion, peeled and quartered
2 apples, peeled and cored
1 garlic clove, peeled and halved
olive oil
1 teaspoon of ground cinnamon
1/8 -1/4 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
kosher salt and pepper
a small handful of chopped sage
32 oz of chicken stock/broth (about 4 cups)
a tablespoon of heavy cream (optional)

Preheat your oven to 425 degrees. Peel and chop the squash and onions. Peel and core the apples. Place onto a baking tray with garlic and quartered onion. *NOTE: Did you know fresh butternut squash can hurt your skin?? I had never heard this before, but if it hasn't sat around for about a month after picking, it releases a toxin that makes your skin peel off! My poor helpful husband found this out the hard way, then found a site that explains why (Here). So I strongly suggest wearing gloves while cutting your squash, unless you KNOW it has been sitting for a long time!*

Stir cinnamon, nutmeg, and cayenne together in a small bowl. (We like the bit of warmth the cayenne gives, but you can skip it if you aren't a fan of spice) Drizzle squash and things with olive oil, sprinkle with salt and pepper, spice mixture, and chopped sage. Mix together thoroughly until they're all coated.

Place in the oven and bake for approximately 45-50 minutes until the vegetables are really tender and browned.

Remove from the oven and allow to cool a little.

Warm the stock in a large saucepan, and blend veggies and things in a blender till smooth. Stir the puree into the stock, let warm. Taste, and add any more salt and pepper to your taste. Serve warm with a drizzle of cream (if desired).

This has to be the prettiest soup I have ever made!! Isn't it gorgeous?? I was worried I wouldn't like it, but I really really wanted to... And I did!! And so did my family!! Especially Little Stephen. He was in heaven. He kept asking me to make leftovers :)

The apple adds a sweetness, the savories add depth, the squash is smooth and buttery, and a drizzle of cream is the perfect finishing touch!

We added the cayenne and nutmeg for a bit of warmth, and it was fantabulous. So comforting on a cold wintry day! A new family favorite, for sure! Thank you Mary, for converting me!! To all you squash haters out there, I know how you feel. But if you're feeling brave, give this a try. You just might like it!

Shared at Foodie Friends Friday, Farm Girl Friday and Strut Your Stuff Saturday