This Hearty Butternut Squash Soup is velvety smooth, yet completely dairy free! Seasoned with garlic and thyme, packed with veggies and thickened with sourdough bread, this soup is both silky and hearty at the same time.
I got really lucky last weekend at the farmer’s market. One of the vendors was down to his last 3 butternut squash and he was ready to bargain!
I bought 3 huge butternuts for $4 – score!
Then I got unlucky…
I accidentally blended my stainless steel measuring spoon in my Vitamix with my apple breakfast smoothie. A small corner of my blade broke off – lost somewhere in the smoothie and now I needed both a new measuring spoon and mixing blade – not to mention a new breakfast!
The upside to this unfortunate event was that Vitamix has a policy for mishaps like these and will replace your blending container one time for free. Otherwise, it would have resulted in a $160 smoothie blending mistake.
Yesterday my new blending container was delivered. I’ve decided to celebrate with this recipe for Hearty Butternut Squash Soup. There’s nothing like the silky smooth result from a high speed blender – however I know how pricey they can be (hint: makes a great christmas gift!).
I also have this immersion blender which works really well too and it’s not so hard on your wallet. You can also use a regular blender – just do it in small batches.
I admit, sometimes pureed soups can seem a little boring. First and foremost you need to build a good soup base and then you need to top it with interesting flavors and textures.
I topped this soup with a drizzle of this Stony Brook Butternut Squash Seed Oil. It’s really nutty and rich – adding a depth to each spoonful. It’s my secret fall flavor booster. Think fall-themed avocado toast with a drizzle of it!
In addition, I blended a quick mix of garlic, lemon and spinach for a green pistou. It adds a great contrast to the sweetness of the butternut and it’s fun to swirl the colors together!
Speaking of colors…here are a few photos from the aspen groves near our house.
Get outdoors + then eat soup!
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots, finely diced (about 1 cup)
- 1 celery stalk, finely diced (about ½ cup)
- 1 medium onion, finely diced (about 1.5 cups)
- 3 large garlic cloves, chopped
- 1 Tbs chopped fresh thyme
- Optional: ¼ tsp chili flakes/red pepper flakes (if you want a little kick)
- 2 Tbs tomato paste
- 4 cups cubed butternut squash
- 4 cups low-sodium vegetable broth
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 cups crusty bread, cubed into 1" pieces (I used sourdough)
- drizzle of Butternut Squash Oil
- 1 garlic clove, chopped
- Juice of ½ lemon
- 2 cups fresh spinach, loosely packed
- ¼ cup olive oil
- ¼ tsp Kosher salt
- fresh ground pepper, to taste
- Heat oil in a large soup pot over medium heat.
- Add carrot, celery and onion. Season with a generous pinch of salt and pepper. Cook until vegetables have begun to soften and onion turns translucent, 10 minutes.
- Add garlic, thyme and optional red pepper flakes. Cook an additional 2 min until garlic is fragrant. Add tomato paste and mix until completely combined.
- Stir in butternut squash, broth, salt and pepper.
- Bring to a boil, reduce heat, cover and simmer until squash is fork-tender, about 30-40 minutes.
- While the soup is simmering, cube the bread and set aside. Prep the pistou and set aside.
- When the squash is tender, add the bread cubes, cover and let sit for 5 minutes so the bread gets soggy in the broth.
- Transfer to a high speed blender (or use immersion blender) to purée soup.
- Season with additional salt and pepper if needed.
- Drizzle each bowl with Butternut Squash Oil and Pistou Topping.
- Chop garlic clove and place in a small Cuisinart with juice of ½ a lemon. Let sit for a few minutes. The lemon juice will tame the bite of the garlic. This is a great tip for making pesto too.
- Add spinach, salt and pepper. Blend together while slowly drizzling in the olive oil.
- Add 2 tsp to each bowl of soup.