It's fall! That means it's time for another butternut squash recipe! I figure, 'why not run another classic fall ingredient into the ground just like Starbucks did with pumpkin spice.' Fall is also the season to get rid of old things and prepare for something new. I never quite got spring cleaning, fall has always seemed like a better season to get rid of old things. Anyway I present my version of a classic fall recipe, Butternut Squash Soup.

Butternut Squash

Butternut Squash Soup

  • 1 Butternut Squash
  • 1 tablespoon Olive Oil
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Salt
  • 3/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Coriander
  • 1 small Yellow Onion diced
  • 2 cloves Garlic minced
  • 3 tablespoons Unsalted Butter
  • 8 Fresh Sage Leaves chiffonade
  • 3 cups Vegetable Stock (homemade if possible)
  • 1 1/2 cup Half & Half
  1. First you'll want to preheat your oven to 375°.
  2. Then you'll want to get your butternut squash and cut it like the photo above and like so many other butternut squash recipes found on this blog.
  3. After that you'll mix the brown sugar, salt, and spices together in a small bowl. 
  4. Nextly you'll drizzle the olive oil over the squash and rub the sugar and spice mixture into the butternut. Place the squash on a baking pan and bake for 40 minutes. 
  5. Then you'll get tired of me saying 'you'll'. About 30 minutes into the baking process you'll want to start melting the butter in a 3-quart sauce pan. Once the butter has melted add the onion and garlic. Cook and stir until golden. Add the sage and cook for another minute. Then stir in the stock and then the half & half.
  6. Remove the squash from the oven and peel the skin from the flesh. Sounds kinda gross, huh? Add the chunks to the pot.
  7. Using a hand blender puree the squash until the consistency of the soup is smooth and creamy. Try avoiding making a mess with the hand blender, actually on second thought it's gonna go everywhere anyway, so go nuts!
  8. Serve in a bowl or two hands in a cup shape. Garnish with plain yogurt and parsley or you can even top it with some toasted nuts.
  9. Enjoy!