Thank you to everyone for all of your delicious butternut recipe ideas. It seemed a butternut soup was definitely going to be on my list of recipes to try since we harvested 15 butternut squash’s from our garden. I planted this plant on a last minute whim and was shocked to see that I had 15 of them up in my garden. My garden had a crazy year. I had few tomatoes, sub-par peppers, but my squash, zucchini’s and carrots were on steroids (or something like that ;)! My children had their annual zucchini carving contest out of zucchini’s that were larger than my son’s leg–a highlight of their summer I am sure 😉 I can only make so many loaves of zucchini bread before I start to see them growing on my hips!!
So, the zucchini are all thrown away and I was now ready to experiment with butternut squash. I found a recipe from Melanie at Mels Kitchen Cafe for a tomato-butternut soup and I knew this was the version for me! I was looking for more of a savory soup and something that my kids would actually eat. My children love my Creamy Basil Tomato Soup, so I knew I would have better luck tricking them into a tomato soup verses a butternut squash soup. The orange soup color I think might have wigged them out!?!
I was right! They all loved this soup and had no idea there was a secret ingredient in there filled with lots of vitamins and goodness. We ate this soup actually for three days straight! We had it with warm rolls the first night, grilled cheese the second night and for lunch the third day. By the third day my family had all voted they didn’t want to see this soup again…but lucky for me I froze the rest in the freezer for a later meal 😉
- 1 butternut squash, cut in half and seeds removed
- 1 onion, skin removed and cut into large pieces
- Drizzle of olive oil or butter
- 2 1/2-3 cup chicken broth
- 1 can evaporated milk
- 1/2 pint whipping cream or half & half
- 3 cans diced tomatoes (or fresh)
- 1/4 tsp. cayenne pepper
- 2 tsp. salt, to taste
- 2 Tbs. brown sugar
- 3 cloves garlic, minced
- 2 tsp. basil
- 2 tsp. Italian seasoning
- 2 1/2-3 tsp. chicken bouillon or chicken base
- 1 tsp. black pepper
- Cut the squash in half and place on a cookie sheet. Cut the onions as well and place them on a cookie sheet. Drizzle the onion and squash with a little olive oil and sprinkle with salt and pepper. Cook in the oven at 400 degrees for 25-35 minutes, or until the squash is soft and tender. Remove the pan from the oven and let cool for a few minutes until room temperature. Place the onions in a food processor and pulse until smooth, and then place in a large soup pot. Turn the heat to medium heat and saute onions in a littler more olive oil. While this is coming to heat, spoon out the insides of the squash and place in the soup pan. Continue to cook for awhile until the onions are even more soft and then add the seasonings, garlic, chicken bouillon and the chicken broth. Continue to simmer for a few minutes and then add the canned tomatoes. Let the soup simmer until it is warmed through and the squash has broken down nicely. If you like a really smooth soup you can use a hand wand to blend the soup or add ladles full of soup into your food processor and blend the soup until smooth. Once the soup is simmering you can add the evaporated milk and whipping cream. Season the soup to your desired liking (more kick, add cayenne pepper, more sweetness add more brown sugar, more salt, etc.) Serve this soup with grilled cheese sandwiches or warm bread out of the oven. Enjoy!
For a delicious roasted flavor, cook the onions and butternut squash on a cookie sheet and drizzle with a little olive oil. The squash melts soft like butter and you can easily scoop it out of the skin and into your soup. The onions also get nice and soft with a little roasted flavor from the cooked skin. These elements add a nice toasted flavor to the soup.