Butternut Squash Soup


THAT COLOR!  This is my favorite thing about Butternut Squash soup – the gorgeous bright orange hue that I’m rewarded with every time I make it.  It’s also one of those recipes that I could almost do blindfolded (except of course while chopping the veggies – yikes!);  it’s very easy and it’s also quite healthy, so it is frequently on the menu chez moi.

Over the past week I was sans manfriend, as AG was out of the country for work, and while he was gone, I asked my very talented and good friend to help me out with a few blog posts.

Miss Bailey (of BKCphoto – website to come!) is a wonderful artist, and I could not be more excited to work with her on these recipes!   We had so much fun cooking and taking pictures in my kitchen!  It was great girl-time, and I have a feeling you will be seeing more of her on here in the future. 🙂

Beyond her camera-weilding talents, Bailey is also an active member of a local Crossfit gym and follows the Paleolithic, or “Paleo” diet.  Since we were teaming up this week to bring you something to tickle your taste-buds, I thought it would be a perfect opportunity to showcase a few Paleo recipes.


Today we’re showcasing a recipe that is not only Paleo, but can be easily tweaked to be vegan as well!  This Butternut Squash Soup recipe is one of my favorites, and is a wonderful lunch to warm you up on these last cold winter days, as you await spring’s arrival.  Plus, how can you not love that COLOR?!

For this recipe, you’ll need: a good knife to chop up the squash, a few cookie sheets to roast the veggies, a big mixing bowl, a large pot, and a food processor or blender.


Start by peeling and cutting your butternut squash into cubes.  If you’ve never cubed a butternut squash before and are intimidated by the task, Simply Recipes offers a great step-by-step tutorial.


Next, peel your apples and cut into similar-sized cubes.  Do the same with your onion, making sure it is also cut in even-sized cubes.  This is important for roasting, as you’ll want it all to cook evenly.


Preheat your oven to 425F and then toss all your veggies into a big mixing bowl and drizzle about 2 tablespoons of olive oil, then mix with your hands to ensure all cubes are evenly coated.


Dump your veggies onto two cookie sheets, spread in a single layer, and sprinkle with salt and pepper to taste.  Pop the trays in the oven and roast for 30-40 minutes.  Toss the veggies every 15 minutes or so.

CV8A0391When the veggies are very tender, take them out of the oven and let them cool on a rack for about 5-10 minutes.  Pour 1/2 of the chicken stock (or veggie stock if you want to make this vegan) into a large pot and heat to a simmer.


Once the veggies have cooled, puree in a food processor or blender, adding the rest of the chicken stock.  When the veggies have all been pureed, add to your simmering chicken stock and heat until warm and steamy. Taste to make sure it has enough salt and pepper, then ladle and serve!   I usually top with scallions, but this time I added some diced celery, which was also a great addition.  You could also top with any leftover diced onion. 🙂


Bon appétit!


Butternut Squash Soup

(recipe adapted from Barefoot Contessa)

  • 3-4 lbs butternut squash
  • 1 large white onion
  • 2 apples (I like to vary my apple selection, this time I used Granny Smith)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 cups chicken stock

Cut your butternut squash, onion and apples into about 1″-sized cubes.  Place in a large mixing bowl, drizzle olive oil on top and toss until evenly coated.  Spread mixture onto two cookie sheets, in an even layer.  Roast for 30-40 minutes, tossing every 15 minutes or so.

When the veggies are very tender, remove from oven and let cool for 5-10 minutes.  Heat 2-3 cups of chicken stock to a simmer in a large pot.  While the chicken stock is heating, puree the veggies with the rest of the chicken stock in a food processor or blender.

Add pureed veggies to the simmering chicken stock and heat until warm.  Top with scallions, celery, or any leftover diced onion.

Tools you’ll need: a good knife, two cookie sheets, a large mixing bowl, a large pot, and a food processor or blender.


One thought on “Butternut Squash Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s