Cooking With Champagne | Butternut Squash Soup Recipe
Updated: Apr 15
I've recently really discovered a love for cooking, and with quarantine in place, I've been experimenting a lot more than usual.
Last week I made the most incredible butternut squash soup and of course, I wanted to share!
To make a great butternut squash soup all you need is:
1 butternut squash
3 cups of broth (vegetable, chicken, or beef)
1/2 clove of garlic
Salt & Pepper
Pre-heat the oven to 350 degrees & cut the squash in half (be sure to remove the skin and seeds).
Once you have a bare squash, place both halves in a baking pan.
Be sure to season with salt and black pepper and evenly coat with olive oil before baking the squash bottom side up.
Bake for about 45 mins - 1 hour or until the entire squash is soft (check with fork to test consistency)
Once soft, take squash out of oven to cool for 10 - 15 mins
Saute onions and garlic while squash is cooling
Cut cooled squash into cubes
Add squash to blender, with sautéed onions, garlic, and 3 cups of broth
Blend on 6 until you reach desired soup consistency (add extra olive oil and seasoning in blender to taste)
After you're satisfied with your soup consistency, you'll be ready to serve! Add some fresh parsley for garnish and you are good to go!