Spiced butternut squash soup is a warm comforting soup perfect for lunch or a light dinner.
A few weeks ago, I mentioned that I wanted some soup for lunch once the weather turns cold. The temperatures have still been unseasonably warm for November, but I am ready for soup season!
I have been making a pot of butternut squash soup at least once every fall/winter. A cup of soup is a great accompaniment to my ever-present lunch salad. This year, I roasted the squash and added some of my favorite warming spices. It is better than ever.
Elements
Butternut Squash: One large butternut squash is used for this recipe.
Chicken Stock: I like using low-sodium stock to help control the salt in a dish.
Apple: Adds sweetness for a nice contrast of flavor.
Onion & Garlic: Adds savory flavor to the soup.
Half and Half: I love a creamy soup, and the half and half helps make it rich and silky.
Salt & Black Pepper: Added to taste to enhance the flavor.
Five-Spice Powder: Sometimes called Chinese five-spice powder, it is a blend of five spices often used in Chinese cuisine. It is delicious in this stir-fry dish, and I have also started using it to season my baked sweet potato fries. Since the five-spice powder is so delicious with sweet potatoes, I knew it would be wonderful with squash.
Garam Masala: I bought a bottle of Garam Masala to make butter chicken and it has become one of our favorite dinners. Garam Masala is a blend of Indian spices.
Preparation
The process starts with prepping the squash. Using a large sharp knife, carefully chop the squash in half lengthwise. Use a spoon to scoop out the seeds and pulp. You can also peel and chop the squash into cubes. Chopping the darn thing in half is challenging enough, so I find this method the simplest. 😉
Roast for about an hour until a fork easily pierces the flesh. Let the squash cool enough to handle and not burn yourself. Scoop the flesh out and then discard the skin. Side note, the skin is edible. But, other than a thin-skinned squash such as delicata, most wouldn’t care for the texture.
Add the squash to a large saucepan or stock pot along with the stock, apple, onion, and garlic. Heat to simmer, then cover and simmer for about half an hour.
Remove the soup from the heat and use an immersion blender to blend the soup to the desired consistency. I don’t use my immersion blender often, but it is worth keeping on hand for soups and marinades.
Add the half & half, salt, pepper, and spices to the soup. Taste and adjust seasonings if needed.
I found spiced butternut squash soup tasted even better later in the week for lunch. Enjoy!
Spiced Butternut Squash Soup
Ingredients
- 1 large butternut squash roasted
- 2 cup chicken stock low sodium
- 1 large apple cored, peeled and cut into large pieces
- 1 small onion roughly chopped
- 2 cloves garlic chopped
- ½ cup half & half
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp five spice powder
- ½ tsp Garam Masala
Instructions
- Start by roasting the butternut squash. Cut the squash in half and remove the seeds and pulp. Roast in a 400° F oven for one hour or until the flesh is fork tender. Allow the squash to cool slightly. Scoop the flesh from the skin and discard the skin.
- In a large stock pot over medium to medium high heat, add the squash, chicken stock, apple, onion, and garlic. Bring the mixture to a boil.
- Reduce the heat so that the mixture is simmering, add a lid to the pot, and cook, covered until the squash is fork tender, about 25-30 minutes, stirring often.
- Use an immersion blender to blend the soup together to desired consistency, typically until any large chunks are blended away.
- Add half & half to the soup and stir to combine.
- Add the salt, pepper, five spice powder, and Garam Masala. Stir to combine. Taste and add more salt, pepper, or spices as desired.
- Serve immediately.