Healthy & Homemade Butternut Squash Soup

Every year, for many years, I have broke a promise to myself and it all has to do with soup.  Yes, I said it all has to do with soup.

You see, each year I have told myself that this is the year I’m going to make Homemade Butternut Squash Soup.  But then I never do make the soup and there has never been a good reason for it either.  Just lame excuses.

This year, I finally kept my word to myself and made the most delicious and healthy soup imaginable.  I now realize that all that procrastination was crazy.  The most time consuming part of making this soup is the peeling and cubing of the squash – which I enlisted my hubby to help me with.  If you want to speed this soup making process up a bit then I suggest purchasing the squash already peeled and cubed from the vegetable section of your favorite supermarket.

This soup recipe fits my tastes and expectations perfectly.  There was no disappointments and I’m adding it to my tried-and-true recipes in hopes that I’ll make it for many more years to come.  If you try this recipe please let me know what you think of it.

Homemade Butternut Squash Soup

1 tbsp. olive oil

1 tbsp. butter (or margarine)

1 small onion, diced

1/2 c. diced carrot

4 cups of peeled and cubed butternut squash

4 c. chicken broth (or vegetable)

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1/4 c. brown sugar

1/4 c. skim milk

1/4 c. half & half

Salt & pepper to taste

In a large pot, melt butter and oil on low heat.  Add onions and cook until tender.  Once onions are cooked, add carrots, squash, and broth.  Cover; bring to a boil until vegetables are tender.  Remove from heat and puree the mixture.  Return to low heat and stir in milk, half & half, brown sugar, nutmeg, cinnamon, and salt & pepper to taste.  Do not bring to a boil.   

This soup makes a great appetizer or entrée.  I served it as an entrée with a salad and homemade Almost Texas Roadhouse Rolls that I’ll be sharing with you in a future post.  

Although the ingredients are different, this soup reminds me of Panera’s Vegetarian Autumn Squash Soup – yum!

What is your favorite soup recipe?

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14 thoughts on “Healthy & Homemade Butternut Squash Soup

  1. Pingback: Almost Texas Roadhouse Rolls; A Go-To Recipe From This Day Forward | THE JOY OF CAKING

  2. Eileen….this is hands down my most favorite soup, though I’ve yet to attempt to make it for myself. Just today, I was hoping to scoot over to Panera for lunch in hopes that this soup would be on their menu….but I actually didn’t get lunch today! I’m so hoping to make this recipe this weekend. Your photos are beautiful! Looking forward to catching up and seeing what’s going on in the Pink Paradise! : )

    1. Thanks Anne! I’m thrilled to see you are back at it. If you do happen to make this soup let me know how you think it compares to Panera’s. I think if you are shooting for a closer knock of version use the veggie broth vs the chicken broth 🙂

  3. Thanks for sharing your tried and true recipe, Eileen! I made a red kuri squash soup that didn’t have any spices added, and it was rather bland. Yours sounds amazing with a nice punch of flavor. Hope you had a terrific Thanksgiving!

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