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When I think of winter, two things come to mind: soup and butternut squash. Something about butternut squash soups gets me in the mood for the holidays. I was always scared to attempt a homemade butternut squash soup recipe at home but after endless searching for a low sodium can at our local stores, the frustration led me to my mom’s kitchen.
She makes the best butternut squash soup and in all honesty, when I found out how simple it was to make, I felt foolish for not asking sooner. This soup is so delicious that I could live off it for weeks.
- 2 TBSP coconut oil
- 1 large butternut squash (about 3½ lbs)
- 1 small apple, peeled and cored, diced
- 1 shallot, diced
- 4-5 fresh sage leaves (or about ½ tsp. dried sage)
- ¼ tsp. ground ginger
- 1 tsp. dark brown sugar
- 4-5 cups low sodium vegetable stock, or water
- salt and pepper, to taste
- pinch of freshly grated nutmeg
- roasted squash seeds (instructions below)
- Preheat oven to 425F.
- Line a baking sheet with aluminum foil. Cut the butternut squash in half lengthwise, and scoop out the seeds into a bowl. (leave seeds to the side for use later!)
- Place the squash cut-side up on the baking sheet and brush lightly with oil. Sprinkle with salt, and bake for 60-70 minutes, or until squash is fork-tender. Remove from oven and let rest until cool enough to handle. While the squash is roasting, clean the squash seeds in a strainer under running water, removing all of the stringy pulp and rinsing the seeds thoroughly. Shake the strainer to remove as much water as you can, and set aside.
- In a large pot, heat the oil over medium-high heat. Add the apple and shallot, and a pinch of salt, and let cook for 4-5 minutes, or until softened. Add the sage leaves and let cook for another 1-2 minutes.
- Using a spoon, scrape the meat of the squash out of its skin and into the pot. Discard the skin. Add the ginger, brown sugar, and 4 cups of the vegetable stock or water. Bring to a boil, then reduce the heat to low and let simmer for 15-20 minutes.
- Meanwhile, reduce the oven temperature to 325F. Lightly grease the foil-covered baking sheet you used for the squash, and spread the seeds into an even layer. Sprinkle with salt and pepper, and bake for 8-10 minutes, or until the seeds are golden brown, stirring or shaking the pan every 4-5 minutes to keep them from burning. Remove from the oven and set aside.
- Once the soup is done simmering, puree in a blender until smooth, adding more water or vegetable stock as needed to reach the desired consistency. Leave a small gap open at your blenders lid to let steam escape, and place a towel over the top to keep it from spattering. Puree until smooth, then return to the pot.
- Season to taste with salt and pepper, and add a pinch of freshly grated nutmeg. Garnish with roasted squash seeds.
If you are as big of a butternut squash fan like me, then you will have to check out the recipe for our Butternut Squash, Ricotta and Sage Crostini.