This simple and delectable butternut squash soup soothes my eager autumnal tastebuds. In my Autumn Homemaking Vlog, I shared 3, yes 3, autumn recipes. This recipe was simplest to make and you can see that step-by-step in my Autumn Housewife Diary vlog.
Let's Start Cooking!
1 large butternut squash
4 cups of chicken broth or vegetable broth
1 tablespoon of garlic powder
1/8 teaspoon ground nutmeg
1 teaspoon maple syrup
2 tablespoons butter
1/2 tablespoon salt
Freshly ground black pepper, to taste
1 tablespoon olive oil
Whole milk for drizzle, optional
Preheat the oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper.
Cut butternut squash in half.
Place the butternut squash on the pan and lightly drizzle each half with olive oil. Rub in the olive oil and sprinkle with salt and pepper.
Turn the squash face down and roast for 40-50 minutes. It should be fork-tender. Let cool for about 10 minutes.
In a small saucepan, add chicken broth, garlic powder, salt, ground nutmeg, maple syrup and butter. Bring to simmer.
Scoop the butternut squash flesh into your blender. Toss away the outer layer skin.
Add the chicken broth mixture into blender and pulse blend until smooth.
Taste & stir in more salt and pepper, if needed.
Drizzle whole milk on top. Garnish with dried parsley.
A warm & creamy bowl of Roasted Butternut Squash Soup!
Serve with garlic bread, a side salad, or make it a soup & sandwich duo.
Share your Butternut Squash Soup Recreation with me!
Send me a pictures of your meal or Tag me on Instagram! @Ebony.Nikita
What is your favorite fall comfort meal?
What recipe should we cook next?
Comment below! Let's Chat Dolls.