When Mother Nature hands Nelson autumn and butternut squash, he makes this glorious soup. Oh yum.
Hello autumn… is that you peeking around summer’s back? While we don’t really want summer to end, our family loves autumn. Personally, I love the trees of gold, red and orange, the fresh air, the harvests, apple-picking…apple pie…apple cider, and the warm sun on my face while I’m all snug and cozy in a big knit sweater wandering around a pumpkin patch with my kids, looking for our perfect pumpkins. Fall is such an amazing season and probably the season I enjoy spending the most time outdoors. I just wish it lasted longer.
Our new favourite squash soup?
Nelson already has another slightly different version of butternut squash soup on the blog, which we also LOVE…I highly recommend you check it out. This version has roasted garlic and sage which gives this a slightly nuttier flavour that reminds me a little of turkey stuffing. mmm… stuffing….
Get outside and enjoy this golden season, then go back indoors and cozy up with a bowl of this perfect autumn soup. Yes!!
Eat up autumn and eat well, friends!
Butternut squash is one of the most popular fall soups and comfort foods. We’ve made many, but this is by far our absolute favourite!
- 4 lbs butternut squash about 1 large squash
- 1 head of garlic
- 4 tsp olive oil
- 2 tsp coarse sea salt for roasting the squash and garlic
- 1 tsp freshly ground black pepper for roasting the squash
- 1 medium cooking onion sliced thin
- 3 tbsp maple syrup
- 10 fresh sage leaves
- 2 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 4 cups chicken stock
- 2 cups water
- 4 tbsp unsalted butter
- Preheat the oven to 425 ºF.
- Line a large baking sheet with parchment paper.
Cut the squash in half length-wise and scoop out the seeds.
- Place the two squash halves on the baking sheet, cut side up.
- Slice the top of the un-pealed head of garlic off, cutting slightly into the cloves. You should be able to see most of the tops of the cloves after the cut.
Cut a square piece of aluminum foil (about the size of a dinner plate).
- Place the head of garlic on a aluminum foil.
- Sprinkle the first 2 tsp of salt evenly over the cut halves of squash and a bit over the garlic head.
- Sprinkle the first 1 tsp of pepper evenly over the cut halves of squash and a bit over the garlic head.
- Drizzle 2 tbsp of oil over the cut halves of squash and a bit over the garlic head.
Close the aluminum foil from all sides over the garlic and tighten/wrap at the top, creating a closed pocket for the garlic.
- Turn the two squash halves over, cut side down on the baking sheet and add the garlic pocket to the baking sheet as well.
- Place the baking sheet in the oven on the middle shelf and bake for 1 hour.
- Remove the baking sheet from the oven.
- Using tongs, simply pull the skin off the squash. You may have to pull sections off, pieces at-a-time, but it should come off easily. Discard the skin.
- Open the foil top to let the garlic cool for a bit.
- Place the garlic head on its side and use a fork to press the roasted garlic cloves out of the skin.
- Heat the remaining olive oil in a large pot between medium and medium high.
- Add the onion and sauté until translucent.
- Add the roasted squash, maple syrup, sage, remaining salt and pepper, chicken stock, water and butter.
- Using an immersion or hand blender, blend until the mixture is smooth and creamy.
- Turn the heat up to high until it starts to boil.
- Reduce the heat to medium low and cover. Simmer for 15 minutes.
- Serve hot with croutons, sour cream or both. Personally, I like to add some white pepper for a tasty bit of kick.