Learning how to make the Best Butternut Squash Soup is easy! Roasting the squash takes hardly any effort and the ingredient list is short.
You could make it and get on with your day likety-split.
More time for hiding in laundry baskets because you don’t want your hair brushed.
Watch the video here:
How to Pick a Good Butternut Squash?
You want a squash that has smooth, beige skin.
Avoid any that have deep cuts, bruising or soft patches. Surface nicks and scratches are normal.
You also want to pick it up and see if it feels heavy for its size.
Pick one that still has the stem. This means it will keep for longer before you cook it. There’s no pressure to cook your Butternut Squash Soup right away since the squash lasts so long on the counter. If only fajita strips were more like that.
If you picked a good squash, it’ll keep well on the counter for two weeks at least.
How to Roast Butternut Squash
There’s a couple of ways to roast a Butternut Squash.
Method 1: Peel the skin with a vegetable peeler.
Cut the squash into cubes and throw out the seeds and the stringy flesh around the seeds.
Coat in oil and seasoning, then roast in the oven until tender.
Method 2: *This is the method I like because it’s less work.
Cut the Butternut Squash in half using a large, sharp knife. Use the knife more like a wedge than a saw.
Scoop out the seeds and stringy flesh.
Place cut side down in a greased pan and roast for about 40 minutes at 400 degrees F. It’s done when a fork slides in with no resistance.
What Can I Make with a Roasted Butternut Squash?
-Butternut Squash Soup- scroll down for the printable recipe
-Swap it for pumpkin in a pumpkin pie
-Throw it in a casserole
How to Make the Best Butternut Squash Soup
“So anyways, let’s get down to the nitty gritty.” -Nacho Libre
For this recipe you want about a three pound squash. Roast it using either method until a fork slides right in.
Scoop out the inside of the roasted squash into a large bowl.
Add one and a half packages of cream cheese. That’s 12 ounces.
Pour in two cups of water.
And here is the magic ingredient: one tablespoon of Better Than Bouillon-Vegetable Base.
This stuff it delicious and works for all kinds of soups.
The last ingredients are 3/4 teaspoon of pepper and a dash of salt. But really those are to taste.
Now blend everything up with your immersion blender and you’ve got yourself a delicious, creamy, rich soup!
You can add a little Sriracha to your bowl to kick up another notch.
I like to pair this delicious soup with hot sandwiches.
But, all I had on hand tonight was lame, cheap bread.
The best use of cheap, flavorless bread is to soak it in something and grill it in a pan. French toast would be weird with this soup so grilled ham and cheese it is. And they were so good!
Get your pan up to medium heat and spray it with cooking oil.
Hot tip: Using mayo instead of butter on the outside of a grilled cheese sandwich is awesome! I’m never going back.
Place one slice of bread on the pan, mayo down.
Add a slice of American cheese and a slice of ham.
Top with the other slice of bread with the mayo side up.
Flip with a spatula after about 30 seconds. Cook for another 30 seconds and you’re done!
And I only burned one of the sandwiches! It’s a Thanksgiving Miracle!
I’ve mentioned it before but I actually like food that’s a little burned. It reminds me of my childhood.
10 kids cooking for each other results in plenty of burned edges that someone’s gotta eat.
Bring it here, I’m your girl! 😁
Don’t worry, my recipes are still good. I just enjoy my mess-ups too.
Print it for later!
- 1 Butternut Squash ( about 3 lbs)
- Cooking Spray (to grease the pan)
- 2 cups water
- 12 ounces cream cheese ( One and a half packages)
- 1 tablespoon Better Than Bouillon- Vegetable Base
- 3/4 teaspoon ground black pepper
- dash of salt
- Cut the Butternut Squash in half lengthwise using a large, sharp knife.
- Place cut side down in a greased pan.
- Bake at 400 degrees Fahrenheit for 35-40 minutes until a fork slides in with no resistance.
- Scoop out the cooked squash into a large bowl and discard skin.
- Add the water, cream cheese, vegetable base, pepper, and salt.
- Cream with an immersion blender.
- Serve warm and Enjoy!
Store in an air tight container in the fridge for up to four days or in the freezer for up to three months.
Amount Per Serving: Calories: 217Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 553mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 4g