I love to get myself ready for fall in two ways: lots of spices and hot foods. Eating soups during the fall is a stable in our household. Soups make everything taste better and this Butternut Squash Soup is a must try for the fall and winter season.
Butternut squash is very beneficial for your skin. It is rich in vitamins A and C that protect your skin from aging. I have to admit though, I do NOT like squash. Period. I don’t like the smell, the texture and everything about it. I have never had it growing up or more like I have never seen butternut squash where I grew up. I was brave enough to try it out when my son was about 7 months old. I roasted it and pureed it for him and it wasn’t bad at all. Since then, I have been yearning to make a Butternut Squash Soup.
This soup is so thick, creamy and delicious. I wouldn’t say you don’t taste the butternut squash because you do. However, the combination of butter, chicken stock, milk and spices make everything come together beautifully. If you are planning on making soup for Thanksgiving, this is the perfect soup to have but is also perfect to eat at home by the fire on a lazy rainy day.
- 1 butternut squash
- 1 medium onion chopped
- 3 garlic gloves
- 1 cup whole milk
- 3 tablespoons butter
- 3 cups chicken stock
- ¼ teaspoon cumin
- Salt and pepper to taste
- Preheat oven to 400 degrees F
- Cut the butternut squash in half and scoop out the seeds. Place on a baking sheet and roast for 45 minutes
- Melt butter in a medium saucepan. Add onions and minced garlic and cook until onions and garlic are softened
- Add the pureed squash along with the chicken stock and bring to a boil, reduce heat and simmer for another 15 minutes
- Finally, add the milk, cumin, salt and pepper and continue cooking until you get a thick creamy consistency.