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?
And it made one big batch! I still have some frozen to enjoy at a later date…like maybe this week 😉
Smokey Butternut Squash and Carrot Soup
Ingredients: (serves about 6 to 8)
+ 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
Directions:
+ 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
Directions:
+ 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!
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, and Ricki’s Wellness Weekend!*
Looks delicious! I’m definitely saving this recipe. 🙂 Thanks so much for sharing and linking up with the #SHINEbloghop!
Kristy recently posted…Top 15 Baby Items for Months 3 & 4
Thank you Kristy!
Yum! This weekend we are doing Squash recipes at Saturday Dishes linky. This would be perfect!
Lisa @ Pebbles & Piggytails recently posted…Easy Halloween Minute-to-Win-It Party (plus printables)
Haha, well I guess I’ll be linking it up again then 😉
Looks so rich and creamy! Roasting adds a load of flavor too. 🙂
It is really creamy and no milk or cream was needed! Roasting definitely adds another dimension!
I think it can be really difficult to make some soups look appetizing, and you have definitely done that here! I don’t even really like butternut squash, but the way you’ve prepared it & how it looks makes me want to try a bite! I love it, and it caught my eye at the Table for Seven “Share your stuff” party–I had to stop by!
I would love it if you stopped by our Facebook page, and said “hello!”
https://www.facebook.com/OurMiniFamily
Your fan,
~Cathy Mini
ourminifamily.com
Aw, that you so much Cathy! It is always hard to capture the true “taste” in a photo but I try my best 🙂 Thanks for stopping by, I will be sure to check out your blog too!
That looks yummy, but also. GORGEOUS PHOTOS! Pinned ya!
Aw, thank you so much Jo-Lynne! Your comments always make me smile 😉
G’day! Looks terrific and I can almost smell it from here! GREAT photos!
Thanks for sharing!
Cheers! Joanne
Viewed as part of The Weekend re-Treat LINK PARTY #50
Thank you so much Joanne! Some of these shots actually came out okay, haha!
I think butternut squash is my favorite winter squash. This sounds like a delicious recipe and has such healthy ingredients. Thanks for sharing.
Thank you Marla! I used to eat it all the time just roasted but I like it as a soup even better!
You have crafted a post about the joys of making Smokey Butternut Squash and Carrot Soup that is simply heavenly. Really! And your photographs look good enough to eat! I can’t wait to try this recipe. It is perfect for this time of year–or anytime butternut is available.
Thank you so much for sharing this delightful recipe with us at the Happy, Healthy, Green and Natural Hop! I really appreciate it! All the best, Deb
Thanks Deb!
Two of my favourite things in the world are butternut squash soup and roasted pumpkin seeds. I’d never thought to ROAST THEM with CINNAMON before.
Mind=blown.
Haha! Its just the extra perk of making homemade soup! And I know….cinnamon just completes life! 😉
This looks wonderful! I made a similar soup before I got my Ninja and it turned out so chunky, so I will have to give it another go in my new blender!
It came out so smooth and creamy! Having a good blender comes so in handy!
Beautiful colour! It looks so velvety and delicious!
Thanks Caeli! I am obsessed with the color too. I think it is my favorite feature of the soup, haha!
Yuuuuuuuum! And I love that it doesn’t use vegetable stock as it means I can actually make it!
I love butternut pumpkin/squash soup and carrot and ginger soup.
I’d love to make more icecream recipes but I just don’t have room in my freezer! I need to buy an extra one so I have more space to fill hahaha
I know what you mean! My freezer is overflowith with so many things! It can not hold anymore. Once my dad said he would get an extra freezer for down in the basement…but alas, that did not happen :/
mmmm! I love the color! I bet that tastes wonderful! I love roasting veggies before putting them into a soup! This will be perfect warming meal on a cold day! Thanks for sharing!
The roasting is so essential to bring out all of the delicious flavors and natural sweetness! Plus it just adds to the smokeyness as well 😉
Gosh that looks SO GOOD!
Thank you Crystal! 🙂
Yum! You can’t go wrong with butternut squash. I never thought to roast the seeds but it makes sense. Cool!
The seeds were just a random spur of the moment thing, but they ended up tasting pretty good! 🙂