Butternut Squash Soup, it may not sound like something your kids will love, but trust me, this recipe has my family licking their bowls clean! Even my vegetable opposed son, loves this soup and begs for the left overs the next day. This healthy, kid approved soup will make your whole family happy.
Roasted Butternut Squash Soup
I love a good soup, especially in the winter when it’s cold and we need a good warming up right from our insides. I also love that it’s a great way to get lots of healthy goodness into my kids. Especially when we are feeling the effects of a cold bug or my youngest is going on another vegetable strike.
Butternut squash is one of my favourites, but my kids never liked it, until I turned it into soup! Now they devour it.
1 Large Butternut Squash (or two smaller ones)
1 Batch Homemade Veggie Stock (get the recipe here) or boxed Vegetable or Chicken stock will work too.
1 Small Onion Diced
2 Carrots Chopped
1/2 Teaspoon Mild Yellow Curry
1 Teaspoon Salt (or to taste)
1 Teaspoon Pepper (or to taste)
2 Crushed Garlic Cloves
1/2 Teaspoon Grated Fresh Ginger
1/2 Teaspoon Marjoram
2 Tablespoons Cream Cheese
Optional – Nutmeg and extra Cream Cheese
First cut the Butternut Squash in half, remove the seeds, then sprinkle with olive oil (or butter), salt and pepper. Roast at 400F for 30 minutes or until it starts to brown on the edges (those brown bits have amazing flavour).
Remove from the oven and let cool. Once cool enough to handle, remove the skins and dice. Set aside.
In a large pot add olive oil, onions and carrots. Sprinkle with salt and pepper. Cook until the onions soften.
Add curry, garlic, marjoram and ginger. Sprinkle with salt and pepper to taste. Continue cooking for another moment until fragrant. Add diced roasted butternut squash and stock.
Bring to a slow boil and let simmer for 20 minutes.
Carefully blend small batches of the soup in a blender (use caution, it’s HOT!!) or use a hand blender. Add a bit of cream cheese to each batch blended. If using a blender pour each batch into a clean pot and let sit over low warm heat for 5 minutes, stirring gently to ensure it is mixed thoroughly.
I’ve also made this soup with sour cream replacing the cream cheese. It’s not as thick and hearty, but still good. You can also leave the dairy out completely if you want a vegan dish.
As an added twist, try adding a dash of nutmeg.
Serve with warm bread, perfect for dipping! You can also add an extra scoop of cream cheese when serving if you like it extra creamy, and to look extra fancy. My kids don’t care about fancy, they just want to eat! And this Butternut Squash Soup recipe always results in bowls licked clean, which makes this Momma’s heart very happy.