When I got my Ninja for Christmas I knew one of the first things I wanted to make was a butternut squash soup. I have pinned so many recipes over the last few months for creamy pureed soups and those orange bowls or warmth kept calling me, but I had no way to make some of my own. I had never even had a butternut squash soup, but I love butternut so why wouldn’t soup be a winner as well. So for New Year’s Eve dinner I decided to end my curiosity and lust for a butternut squash soup and finally put it on the table.
I wanted my soup to be a totally clean and delicious side dish. So all I used was veggies, spices, and water. It couldn’t be more simple. Non of those yucky extras that are added to your traditional store-bought or restaurant made condensed of boxed soups. Why add flour, soy, cream, or starches, when all you really need is the veggies?
Smokey Butternut Squash and Carrot Soup
+ 2 Medium Butternut Squash
+ 6 Medium Carrots (peeled)
+ 1 Medium Sweet Onion
+ 4 Cups of Water
+ 6 Cracks (1/4 to 1/2 Tsp) of White Pepper
+ 1 Tsp Smoked Paprika
+ 1 Tsp Garlic Powder
+ 1/2 Tsp Cumin
+ Preheat the oven to 425°F.
+ Cut the butternut squash in half, scoop out the seeds (save them for roasting!) and place face-down on an oiled and foiled baking sheet. Roast for about 1 hour or until the squash is scoop-able.
+ Next roughly chop the carrots in thirds for even roasting. Cut the onion in to a few pieces as well. Then place them on an oiled and foiled baking pan and bake for about 30 minutes.
+ Once all your veggies are roasted, scoop out the flesh of the butternuts and place in a bowl.
+ Then put about 1/2 the butternut mash and half the carrots and onions in a high powdered blender. Add 2 cups of water and all the spices. Blend until smooth. Pour into a large bowl and then repeat with the other half of the mash and veggies and another 2 cups of water (no more spices). Blend again. Then combine that half with the other and give it a good stir.
Isn’t it so pretty?
And topped with seeds you say?
O, yes! Cinnamon Roasted Butternut Squash Seeds!
Cinnamon Roasted Butternut Squash Seeds
Ingredients: (serves: …well that depends on you squash!)
+ Seeds from your butternut squash
+ 1 Tsp of Cinnamon
+ Preheat the oven to 350°F.
+ Rinse off all the “guts” and orange strings from your fresh seeds. Then on an oiled and foiled baking sheet, spread out the seeds. Sprinkle on the cinnamon, toss, and spread out again. Then just roast for about 15-20 minutes or until the smell becomes to good to handle 😉
Perfect, easy, and an awesome first butternut squash soup! There was noting to be intimidated about, it was so simple! Next up on the docket will be an acorn squash soup 🙂 I have always loved roasted acorn squash more than butternut so I have high hopes for it in a soup too 🙂 O and apples. Maybe an acorn squash and apple soup…loaded with cinnamon! Mmmm, spur of the moment recipe inspiration at its best 😉
So tell me:
Ever make a squash soup? What is your favorite squash to use?
What is one type of recipe you don;t have the resources or equipment to make, but wish you did? Raw dehydrator wraps!