Butternut Squash Soup
Servings Prep Time
6people 5minutes
Cook Time
1 hour 10 minutes
Servings Prep Time
6people 5minutes
Cook Time
1 hour 10 minutes
Instructions
  1. Preheat oven to 450.
  2. Cut squash in half, lengthwise. Place in a baking dish. Drizzle 1 teaspoon olive oil over each half. Season with salt and pepper.
  3. Bake for 40 minutes or until squash is soft. Remove the squash from the skin and set aside.
  4. Heat 1 tablespoon olive oil in a large stockpot over medium heat.
  5. Sauté the onion and garlic until soft and translucent, about 3-5 minutes.
  6. Add the remaining ingredients, including the squash.
  7. Bring the soup to a boil.
  8. Once boiling, turn heat to low and simmer for 20 minutes, stirring occasionally.
  9. Using an immersion blender or a blender, puree the soup.
  10. Serve!
Recipe Notes

Sara is a stay at home mom and content creator/recipe developer behind Imperfectly Balanced Sara. She creates easy, healthy, and delicious recipes the whole family will love (with a few treats thrown in for good measure). When she’s not creating delicious recipes, you can find her chasing her kiddos around or in a rare moment, reading a book!

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