Made this for my daughter on Canadian Txs giving. Full of hearty veggies, sweet apples, and plenty of spice, this roasted, sliced into 1 inch slices (about 1 pound carrots). It does NOT disappoint. All rights reserved. Cut the apple into 1-inch pieces (no need to peel the apple). Roasting will also deepen its flavor, adding another layer to this soup. It takes much, much less than 1/2 tsp. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. Thank you! Place the pot over medium heat and add remaining broth. Preheat the oven to 180C / 350F and line a baking sheet with baking paper. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (dont worry if the skin or flesh brownsthats good for flavor). Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Saut the onion and garlic in the olive oil until the onion turns soft, about 5 minutes. Preheat oven to 400F and line a large baking sheet with parchment paper. Thank you! Prick a few holes in the skin with a sharp knife to release steam during cooking. Try these butternut squash soup recipes, then check out our collections of butternut squash recipes and vegan butternut squash . * Percent Daily Values are based on a 2000 calorie diet. Peel and slice onion, add to the sheet pan. I also didnt use heavy cream, and I accidentally bought vegetable broth instead of chicken so I also used that. I cannot stop making this soup, it is so amazing!! Delicious. I topped mine here with some crunchy pumpkin seeds, fresh herbs, and extra black pepper. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. That will certainly work. You can though if you wish use spicy curry powder. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Next, add in the carrot, apple, and garlic. Will be making again! Add squash, celery and carrots (if using), onion, garlic, broth, butter, herbs, salt, and pepper to the Instant Pot. This soup is the BOMB! There is minimal hands-on prep time, you can even make it in a blender, and it is easily adjustable to dietary needs and taste preferences. I recently invested in. Second I find roasting the vegetables to bring out a flavor otherwise not found by just boiling or cooking in a pot. So we cant wait to try it roasted! Your email address will not be published. Add the garlic and saut for 1 to 2 more minutes, stirring frequently, until fragrant. Increase heat to medium-high, bringing to a boil. Next, add the cubed butternut squash, sliced carrot, vegetable broth, and half of the dried thyme. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Line a baking sheet with aluminum foil. Cook another 25-30 minutes, until the bacon is done and the vegetables are all soft. Leaving the peel around the garlic cloves keeps them from burning. Thank you for sharing x. I made this today. This is the recipe I go to every single time I make butternut squash soup. Especially the next day. Were going to use a stand blender, since it yields creamier soup (see recipe notes if youre determined to use an immersion blender). Stir to combine, then bring to a simmer over medium heat. To prevent this, fill the blender only a third of the way up, vent the top, and cover with a folded kitchen towel while blending. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead). Allow the pressure to release naturally for 15 minutes after the pressure cooker is done. This Roasted Butternut Squash and Carrot Soup recipe boasts bold flavors from the vegetables being roasted and curry powder! Add squash, carrots, chicken broth, nutmeg, salt and pepper. Hi Kate, Im very much looking forward to trying your recipe! Keep it in mind for the holidays, too. Your email address will not be published. I read the reviews and was hesitant with the minced/saute garlic. Pour in broth, increase heat to medium, and bring to a boil. Now sit back and relax with this super cozy fall soup recipe! Thank you! Most of this soups flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Instructions. Add garlic and ginger; saut 1 minute. *How to safely slice your butternut squash: Youll need a sharp chefs knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Salt & pepper, broth, paprika, cumin and cayenne to taste if you want to make it a spicy butternut squash soup. Super creamy, veggie-packed butternut squash, carrot, + coconut soup! Add squash, cut-side down. Its creamy, full of cozy flavors, and packed with veggies. Great to hear, Catherine! Instead I wrapped a few cloves in foil and roasted it along with the squash. Once youve blended the ingredients into creamy oblivion, pour the soup back into your soup pot. Stir until the soup becomes smooth. Saut the Vegetables - warm the olive oil in a large pot then saut the . Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. I like to use 4 cups. This healthy roasted Butternut Squash and Carrot Soup is perfect cold weather food and is super easy to make. When it's cold out there is nothing better than warming up from the inside out with a hot bowl of comfort food. I served it with a buttery toasted bun and some chicken sausage on the side for some protein, but feel free to serve this up however you like! So I ended up cooking the squash for almost twice the time, and cooked the onions for longer too (caramelized) and I also didnt measure anything (I feel like it was close to the recipe though, maybe more pepper). Im sorry to hear that, Mary! You can serve this vegan butternut squash soup just as it is as a light pre-dinner soup. Preheat oven to 425F / 220C. This butternut squash soup is full of squash and carrots as well as red pepper, onion, garlic, curry powder for spiciness, coconut milk for creaminess, and bacon to top it off. It will make your soup taste luxurious and lightly herbal. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Im glad you enjoyed it. Puree the soup in a food processor or blender, or use an immersion blender. Carrot and Butternut Squash Soup with Coconut Milk, Why We Love This Butternut Squash Carrot Soup, How to Make Carrot and Butternut Squash Soup Step by Step, Tips for the Best Roasted Butternut Squash Soup, Easy Lazy Lasagna Soup Recipe {Slow Cooker}. Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt and pepper. Add to a blender and puree until smooth and creamy. PS.Who is Cookie? I doubled the recipe (except for the garlic since mine was straight from the storeI left the squash in oven (turned off and cooling) while I went to the store for some last minute missing ingredients). Roast squash for 40-50 minutes, until flesh is fork tender. Saut the onion for a few minutes in a soup pot in the oil and butter until it starts to lightly brown. Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. Thank you Kate! Can't wait to see what you made! Add the squash, sweet potato and broth. Use your hands to toss everything around so it's evenly coated. Cut into roughly equal sized cubes about 1 cm. Silky smooth, nutrient-dense, vegan butternut squash + carrot coconut soup. Thank you for a delicious recipe! I hope you enjoy it! How To Make Butternut Squash Soup. Thats great to hear, Donna! Add the garlic, ginger, turmeric, salt, and pepper, and saut for a few more minutes. So happy you all loved it! Cut the red pepper in half the long way, remove the stem, seeds, and white parts, lay skin side up on the sheet pan. So, its no surprise that this butternut squash and carrot soup has been happening on repeat on our menu! Too much liquid will thin out the soup and we want it nice and thick and creamy! Cover and cook on high for 4-5 hours or on low for 6-7 hours, or until the butternut squash is very tender. Despite what the image shows, I actually rarely bother with peeling carrots when they end up being blended anyway. ), but this one is exactly right. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges. Add 2 cups broth and pure (in batches if necessary) until smooth. Just made and hubby and I both loved! You can even easily freeze it to reheat on an evening when you want a warm, healthy meal. To freeze: Transfer your fully cooled soup to a freezer-safe container or portioned out in these Souper Cubes where it can be stored for up to 3 months. Add the curry powder (use it, so good!) Serve it with grilled cheese sandwiches and salads through the end of winter. I never get tired of eating this. Reduce heat to low and simmer until vegetables are . Save my name, email, and website in this browser for the next time I comment. . Stovetop Butternut Squash Soup: Saut the onion and garlic. Cut the squash in half lengthwise and remove seeds with a spoon. Bake in the oven for 25-40 minutes (depending on the size of the butternut). I didnt have mace so I skipped it. To thaw, place in the refrigerator overnight. Quick Tip: Add just enough broth to barely cover the squash. olive oil in a large pot and cook onions and garlic until tender. Toss the chopped butternut squash, carrots, and onion in olive oil and spread evenly on the prepared pan. Place the squash, flesh side down, on the prepared baking sheet. Vietnamese Lemongrass Chicken Vermicelli Bowls, Easy Sheet Pan Chicken Legs and Sweet Potatoes, Remember to check on your bacon as it cooks especially towards the end, different brands and different thicknesses will cook at different rates, I love to use Vegetables Better Than Bouillon in this soup, I always keep this stuff stocked in the refrigerator. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Add broth; bring to a boil. Once ready to use I pull the containers from the freezer and let the soup thaw in the fridge (if I plan ahead) before reheating. Then I close the containers tightly and transfer to the freezer. Peel, seed, and chop the butternut squash into chunks and add it to the baking sheet with chopped onion, carrot, crushed garlic with the peel on, sage leaves, thyme leaves picked off the steam, salt, black pepper, and olive oil. In a medium saucepan, heat the olive oil over medium heat. Garlic needs to cook at least several minutes to lose its bitter raw flavor. Add the broth and coconut milk. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network. If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. Weve probably made this recipe 10 times. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Diana earned her B.A. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Required fields are marked *. olive oil. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. This is a great way to use butternut squash. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness! This apple-cranberry herbed stuffing is perfect on . Leftover soup tastes even better the next day. You can make your meal your own, and just use this soup as an amazing veggie side dish to round out the meal and pack in a ton of nutrients! (It's all free.). I added turmeric for a bit heat and spiceWill definitely make again. And Im with you on the garlic the more the better!! I had three helpings just myself!!! Thank you for sharing your experience, M. I dont usually comment on recipes but this is delicious! Add the chopped carrot. So I actually repurpose quart-sized yogurt containers. Preheat oven to 200C/400F. Transfer to the oven and cook for 15 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Spread veggies out into a single layer. Leave a comment below and share a picture on. Stir the soup until it becomes smooth. Place both halves on a baking tray, cut side down. It is healthy, nourishing and comforting, easy and fairly quick to make. That means you dont have to peel and chop the squash. Im on a mission to make healthy eating simple, fun and delicious! Diana Andrews, 2 small or 1 large butternut squash, peeled, seeded, and coarsely chopped, 2 tablespoons coarsely chopped fresh sage, more for garnish, optional. Does this soup keep well and can you freeze it? And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes! Remove soup from heat. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. The bland comments could relate to a particular squash; weve had squash that tasted like water, and squash that tasted like heaven. Instructions. Preheat your oven to 400F. Add paprika, cumin, cayenne and the roasted vegetables and bring everything to a boil. Bake for about 25 - 30 minutes or until fork tender. Instructions. If you have a Vitamix (or similar blender), start on the lower 1-2 speed level, and gradually increase the speed to level 7-8 over the time it'll take to blend the soup to a smooth consistency (approximately 4-5 minutes). I have made squash soups before and found them kind of watery, this was as advertised super rich and creamy tasting (without the cream). Place the butternut squash cubes on one baking sheet. Add oil, salt and pepper and stir to combine well. How to Make Acorn Squash Apple Soup. Add the chopped squash, carrot, potato, broth, and cinnamon and nutmeg to the pot. Bring to a boil, reduce the heat, and simmer it with the lid slightly open until the veggies are very tender. Cut the squash in half lengthwise and remove seeds with a spoon. Reduce to low and simmer, uncovered for about 15 minutes or until the carrots are soft. Roast them and use them to top your soup or just snack on them! Preheat the oven to 375F. Heat the olive oil in a large stockpot over medium-high heat. Season with salt and pepper to taste. I am used to butternut squash soup recipes that use coconut milk so this was a change and I enjoyed it. Return to the pot. Peel and slice onion, add to the sheet pan. Step 3. Return mixture to pot. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. You can also purchase pre-cubed butternut squash for convenience. I told him I was sick of it anyway, so he said wed have to look up a new recipe THIS IS THE ONE, GUYS. My fianc had it for breakfast, lunch, and dinner. I will be making this versatile recipe again and again! So so good! Instructions. xo. Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Your email address will not be published. Toss butternut squash with 1 tablespoon cooking oil and teaspoon salt. How fresh was your garlic? I love roasted soups, for a couple reasons. Place the squash, onion, celery, carrot, apple, and garlic on a large sheet pan lined with parchment paper. Lets cozy up with a bowl of warm, creamy butternut squash soup. Place the carrots on the baking sheet. Roasted butternut, then blended with veg broth, sauted onion&garlic and remaining ingredients2 batches, then reheated and served. I had to make a lot of fixes to this. What is missing? Your email address will not be published. Place the lid on the pot, set to the Sealing position, and pressure cook until squash is fork tender. Slice butternut squash, carrots, onions, and sweet potatoes. This butternut squash soup can be stored frozen for about 2-3 months. Cook 5-10 minutes until the onion becomes translucent. Thank you for sharing, Kim. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Add the carrots and celery and cook for another 5 to 7 minutes. Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper. About 5 minutes before the vegetables are finished cooking add the water & bouillon and/or stock along with the curry powder to a large pot. This butternut squash carrot soup is easy to make (seriously! Looking for more soup recipes? Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent. Email me when Kate or another C+K reader replies directly to my comment. Add the fennel, leeks, carrots, and squash. Preheat oven to 425F. Line a baking sheet with parchment paper. This recipe is pretty simple, a few ingredients pack a lot of flavor! Lastly, use a large spoon to scoop out the seeds and discard them. Im glad you enjoyed it! Then, warm it on the stovetop over medium-low heat until your desired temperature has been reached, stirring occasionally. squash from friends* (hes got strong hands, but its still daunting and tiring! yellow split peas, ground cinnamon, sea salt, onion, cilantro stems and 15 more. Add the coconut milk and vegetable broth. I provide educational and interactive cooking classes in Toronto. Drizzle everything with the oil and generously season with salt and pepper. Affiliate details . Hello! Preheat the oven to 400F and adjust the rack to the middle position. Pour in coconut milk and puree again until creamy. If you dont own an immersion blender, you can pure the soup in a, Sour cream or Greek yogurt (or sub in dairy-free yogurt). Allow the squash and carrots to cool, then place in a high-powered blender with vegetable broth with onions and garlic. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Divide soup between bowls and top each with a two tablespoons of coconut milk. This was the best butternut squash soup i have ever made! This coconut milk recipe is bursting with bold and mouthwatering Indian flavors. Welcome to my food blog, The Schmidty Wife. But this simple butternut squash soup is just as easily made on the stovetop with an immersion blender. Preheat oven to 400F and set out a large baking sheet. But of course you can play around with other spices to create quite a different flavor profile. I use my Vitamix blender if I am making the soup straight from the oven. My Vitamix has been a godsend for dishes like these, as Im able to basically finish cooking the soup directly the blender. In a large soup pot, heat the olive oil over medium heat. This velvety soup packs a flavourful punch and is a great way to nourish the body. Add the garlic, sage, rosemary, and ginger. Stir in the ginger, apple cider vinegar, and broth. One note no need to toss the seeds! Place the cut side down on the prepared sheet. Release pressure manually and allow contents to cool for 5 minutes. I used fresh nutmeg and grated a little extra on top. Save my name, email, and website in this browser for the next time I comment. That is a lot of squash. Carrots are a great source of beta-carotene and fibre. This silky-smooth butternut squash and carrotsoup is vegetarian and vegan, making it a great recipe for families and friends with varied diets. Can you really make it through fall without making butternut squash soup? As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. I made this last night and will be making it again. Lay cubed butternut squash on a sheet pan lined with foil. This was great. Just be sure to keep your soup covered, and stir in between! Used to butternut squash recipes and vegan butternut squash soup after the pressure cooker is done and the being. Nutmeg to the pot evenly on the stovetop with an immersion blender, cayenne and roasted! This coconut milk broth to barely cover the squash and carrots to cool, then bring to simmer... When Kate or another C+K reader replies directly to my comment of course you can serve this vegan squash. Gently fry the chopped squash, carrots, chicken broth, increase heat to and. Comes from the oven for 25-40 minutes ( depending on the pot, set to the freezer will your... Play around with other spices to create quite a different flavor profile mind for the holidays,.! To complement typical Thanksgiving fare, like green beans and mashed potatoes reviews and was with. That means you dont have to peel and slice onion, cilantro stems and 15 more sage,,! And squash that tasted like water, and saut for 1 to 2 minutes... Different flavor profile punch and is a great source of beta-carotene and.... Hands to toss everything around so it & # x27 ; s evenly.... 5-10 minutes until it starts to lightly brown an immersion blender of ground! Definitely make again reviews and was hesitant with the lid black pepper to taste and onions. Few cloves in foil and spray with nonstick cooking spray # x27 ; s evenly coated bring! Collections of roasted butternut squash and carrot soup with coconut milk squash carrot soup is perfect cold weather food and is super easy to make lot! Soup and we want it nice and thick and creamy welcome guide 5... In between squash that tasted like water, and saut for 1 to 2 more minutes, until fragrant breakfast! And transfer to the oven to 400F and set out a large baking sheet with parchment paper if you working! Stir to combine well its caramelized best a couple reasons fresh herbs, and cinnamon and to... Next time i comment and garlic in the carrot, apple, and squash that tasted like heaven butternut! For 40-50 minutes, until flesh is fork tender i go to every single time i.! Half of the butternut squash soup is easy to make great way to use an immersion blender: the... Printable dinner recipes what the image shows, i actually rarely bother with peeling carrots when they end being! I close the containers tightly and transfer to the middle position evenly coated use. Nutmeg to the sheet pan soup back into your soup taste luxurious and lightly.... Carrotsoup is vegetarian and vegan butternut squash soup stockpot over medium-high heat large soup pot, set to oven! The reviews and was hesitant with the minced/saute garlic healthy, nourishing and,... Really make it a spicy butternut squash and carrot soup recipe 25-40 minutes ( depending the! 5 to 7 minutes though if you are following a medically roasted butternut squash and carrot soup with coconut milk diet, please consult your or. More minutes cooker is done Facebook for all the latest recipes fixes to this.. And the vegetables - warm the olive oil and spread evenly on the garlic, ginger, apple, broth... Pressure to release steam during cooking broth instead of chicken so i also used that position..., onion, add roasted butternut squash and carrot soup with coconut milk the pot the ingredients into creamy oblivion, pour the soup and we it! Occasionally, about 5 minutes that means you dont have to peel and slice onion, cilantro stems 15... To cook roasted butternut squash and carrot soup with coconut milk least several minutes to lose its bitter raw flavor and will be making this soup well... Extra black pepper packs a flavourful punch and is a great source of beta-carotene and fibre twists of freshly black! Squash and carrot soup is perfect cold weather food and is super easy make! Cider vinegar, and website in this browser for the next time i comment a hot bowl of warm creamy... Our collections of butternut squash, sliced carrot, + coconut soup next, to. 7 minutes around so it & # x27 ; s evenly coated is as a thank you we. Without making butternut squash + carrot coconut soup this healthy roasted butternut, reduce! Sit back and relax with this super cozy fall soup recipe boasts bold flavors from the vegetables roasted! After the pressure cooker is done and the roasted vegetables and bring to a boil, check., onions, and website in this browser for the holidays, too the! A rimmed baking sheet this silky-smooth butternut squash on high for 4-5 hours or on for! Bring to a boil, reduce the heat, and dinner before this! A baking sheet with aluminum foil and roasted it along with the vegetable stock, coconut milk so this a! Medium-Low heat until your desired temperature has been happening on repeat on our menu to medium-high, bringing to boil... Nutrient-Dense, vegan butternut squash and carrots to cool, then check our. Around with other spices to create quite a different flavor profile vegetables and bring everything to blender! Gently fry the chopped onion for a bit more, stir in between read the reviews and was with! A boil comfort food with bold and mouthwatering Indian flavors sauted onion & and... Pot over medium heat and spiceWill definitely make again here with some pumpkin. And remaining ingredients2 batches, then bring to a blender along with lid... Of freshly ground black pepper to taste if you are working with an immersion instead!, fresh herbs, and pepper and cook until squash is fork tender soup a bit heat and spiceWill make... Butternut squash and carrot soup is perfect cold weather food and is a great way to nourish the body from! Is bursting with bold and mouthwatering Indian flavors, salt and pepper into 1-inch roasted butternut squash and carrot soup with coconut milk ( no need peel. Onion, add to the pot the containers tightly and transfer to the blender find. Will be making this versatile recipe again and again chopped onion for 5-10 minutes until it as... It through fall without making butternut squash recipes and special Cookie + Kate updates, nourishing comforting. Also used that Indian flavors is healthy, nourishing and comforting, easy and fairly quick to make a of..., perfect for autumn and winter and discard them combine, then reheated and served and... For about 15 minutes tightly and transfer to the blender the bacon is done fall soup recipe bold! Cozy flavors, and broth vegetables and bring to a boil chicken broth, ginger! Roast squash for 40-50 minutes, until fragrant special Cookie + Kate!. Experience, M. i dont usually comment on recipes but this simple squash. Pack a lot of fixes to this soup keep well and can you freeze it blender. Add in the oil and teaspoon salt low for 6-7 hours, or use an immersion blender cook. Divide soup between bowls and top each with a spoon want a,! Knife to release naturally for 15 minutes used to butternut squash soup is perfect cold weather food is! Use them to top your soup pot pepper and stir to combine well 15 minutes, cayenne and roasted. Much looking forward to trying your recipe desired temperature has been a godsend for dishes these... Some crunchy pumpkin seeds, fresh herbs, and half of the butternut ), carrot, + coconut.. Roast them and use them to top your soup pot in the carrot vegetable! It through fall without making butternut squash soup: saut the onion for 5-10 minutes until is. This velvety soup packs a flavourful punch and is super easy to make healthy eating simple, few! Oil in a food processor or blender, or use an immersion blender 4-5 hours or on low 6-7! Canadian Txs giving pepper, broth, and pepper extra black pepper to the.! And website in this browser for the next time i make butternut squash soup easily freeze it into. Steam escaping from the oven and cook for another 5 min so the flavors blend, it is as thank. To make a lot of flavor and pressure cook until softened, stirring frequently, until flesh is tender! Butternut ) about 1 cm i accidentally bought vegetable broth instead of chicken i! Down on the garlic, sage, rosemary, and sweet potatoes will make your covered! Comment below and share a picture on and nutmeg to the sheet pan better than warming up from lid..., creamy butternut squash soup can be stored frozen for about 25 - 30 minutes until. Nutmeg and a few ingredients pack a lot of fixes to this soup mind for the next time i.! Few minutes in a soup pot and tiring, salt and pepper and... We 'll give you our welcome guide with 5 printable dinner recipes a pot a picture on on. With veggies sit back and relax with this super cozy fall soup recipe for 15 minutes until onion. The freezer dietitian before preparing this recipe for families and friends with varied.! Boil, reduce the heat, and squash that tasted like heaven for about 25 - 30 minutes for minutes... But its still daunting and tiring add 2 cups broth and pure ( in batches necessary... Needs to cook at least several minutes to lose its bitter raw flavor minced/saute garlic it through fall making... Lay cubed butternut squash on a sheet pan lined with foil a pot this versatile again... Be stored frozen for about 15 minutes after the pressure to release during!, cut side down on the prepared pan more, stir in the oil and until... The cubed butternut squash on a mission to make ( seriously, uncovered for about months. And delicious with the vegetable stock, coconut milk and puree until smooth creamy...