This Butternut Squash Soup is a wonderful and easy addition to any meal. Imagine as a great start for a festive occasion, like a big Thanksgiving feast! It is wonderfully warm and comforting, and perfect for a chilly Fall day. Especially a day when you came home from the Farmers Market with one of the beautiful Butternut Squashes that are in season right now. I think they are the perfect food for Fall. And the perfect color!
For this butternut squash soup I used chicken broth that I had pre-made and frozen. I always use my roast chicken bones and carcass to make a super easy but tasty broth, that comes in handy in many occasions. In case you have beef broth in the freezer that would be fine too. Or vegetable broth. As long as that is home made from scratch you are good to go! (Well, if you are the kind of person that goes and buys broth in a box, you will probably not be reading this blog!!)
The soup can be made ahead and then reheated. Always bring it to a boil when you reheat a soup.
- 1 organic butternut squash
- 2 quarts home made chicken broth
- 1 pinch cayenne
- 1 pinch cumin
- sea salt and pepper to taste
- Carefully cut your butternut squash in two.
- Scoop out the seeds and lay on a cookie sheet face down.
- Put in a warm oven at 350 degrees and bake for about 40 min or until tender.
- Remove from the oven and let cool.
- Scoop all the flesh form the squash and put in a blender, a little at the time with enough chicken broth to make blending easy.
- Use all the squash and enough broth to reach the desired consistency. This soup can be very thick and creamy or more thin and watery.
- Put the blended mixture in a pot.
- Add the spices and mix well.
- Add salt and pepper to taste.
- Warm the soup on a low flame until it starts bubbling.
- You can serve it with a scoop of tahini sauce or with a tablespoon of butter in the middle of the individual bowls.