The Easiest and Most Delicious Butternut Squash Soup

When I was at the Food Lab in Boulder a few weeks ago, one of the cooking instructors mentioned that his recipe for butternut squash soup is……

1.  Take a butternut squash and cut off the stem.

2. Cut the butternut squash in half and place it flesh side down on a baking sheet lined with parchment.

3. Bake at 375 until the squash is soft, about 45-50 minutes.

4. Place the squash in a Vitamix with about four cups of vegetable broth.

5. Place soup in a pot and season to taste.

6.  Add pumpkin seeds or some tempeh bacon for garnish.

That’s it!  No peeling or de -seeding the squash!  Just put the whole squash with the  skin and seeds in the Vitamix.  So easy and so good!  By using the seeds and the skin, they added a really creamy texture plus you are getting so much more nutrition.  The other plus is that you are not creating any food waste.

I added a little reduced apple cider to finish the soup.  I got the reduced cider from King Arthur Bakery in Norwich Vermont when I was visiting my Mom last fall.  I am sure you can order it on line.

Enjoy!