Butternut Squash Soup
October once again has arrived and along with it are some delicious butternut squash! I couldn’t help but grab one yesterday at the grocery store with plans to make some yummy soup. I love this soup because there are so many little adjustments you can make to it to have a very different tasting soup. Today I made it with a bit of a “kick” from cayenne pepper. If you don’t like cayenne pepper you can absolutely leave it out. From start to finish this soup takes 40 minutes to prepare and cook. One of my absolute favorites for the beautiful fall season.
I hope you enjoy it!
Nicole xo
These are the products I used for this recipe. These are affiliate links, but I only display what I actually use and recommend.
1. Cuisinart CSB-179 Smart Stick Variable Speed Hand Blender
2. Zyliss 3-Piece Knife Value Set
- 1 whole butternut squash, peeled, seeded and cut into chunks
- 1 sweet apple of your choice, peeled, cored and diced
- 1 small onion, peeled and chopped
- 2 cups of vegetable stock
- pinch of oregano
- pinch of cayenne pepper
- pinch of salt
- 2 tablespoons orange juice
- pumpkin seeds or peanuts for garnish (optional)
- In a large, heavy saucepan over medium heat, combine the squash, apple, onion, broth, oregano and cayenne pepper and bring to a boil uncovered.
- Once boiling, reduce the heat to medium - low, cover it and let it simmer for 30 minutes.
- Add the orange juice and salt.
- Remove the soup from the heat and let the soup cool for a few minutes.
- Using a hand mixer, puree the soup until smooth.
- Garnish and serve immediately.
Nicole xo
