Butternut Squash Soup

Name: Butternut Squash Soup
Yield: 4
Cuisine: American
Ingredients: 2 ½ C Butternut squash (see note below); 1 Tbsp Butter or olive oil; 1 C Red onion, chopped; ½ C Celery, chopped; 2 Tbsp Garlic, minced; 1 Tsp Salt, divided; 1 Tsp Cracked black pepper, divided; 1 C Heavy cream; 2 C Chicken or vegetable broth; 4 Tbsp Bravado Spice Pineapple &amp; Habanero Hot Sauce; ½ Tsp smoked paprika; ¼ Tsp ground sage

JUMP TO RECIPE

Cold nights call for warm soups. And fall air calls for seasonal flavors. This easy butternut squash soup checks all...

Created By Marisa Whitenton

Cuisine

American

Ingredients

12 ITEMS

2 ½ C

1 Tbsp

1 C

½ C

2 Tbsp

1 Tsp

1 C

2 C

4 Tbsp

SELECT PACK SIZE ↓

$7

VIEW PRODUCT

½ Tsp

¼ Tsp

Instructions

Preheat oven to 425°F. Place the squash in a casserole dish or a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil, salt & pepper. Bake for 40-60 minutes until soft and golden brown.
Heat the butter or olive oil in a large pan over medium heat. When the butter is melted or oil shimmers, add the red onion and cook until it begins to become translucent. Add the celery, ½ tsp salt and ½ tsp back pepper and stir. Cook until celery is softened and onions are soft but golden on the edges. Add the garlic and cook for 1 minute more. Remove from heat
In a high-powered blender, combine the butternut squash, cooked vegetables, remaining salt and black pepper, hot sauce, heavy cream, broth, smoked paprika and ground sage.
Blend on high smooth. If soup is too thick, add a little more broth or water until desired consistency is achieved.
To serve- pour desired amount into a bowl and garnish with topping of choice. Garnish ideas: smoked paprika, chopped parsley, crispy onions.

Recipe Notes

Butternut Squash: 2.5 cups is about half of a medium butternut squash. We recommend leaving the skin for a deeper flavor, but it can be removed before cooking if you prefer. While we think roasted the squash also produces a better flavor, you can also cook it in a skillet on the stove in the same fashion as the other vegetables.