Butternut Squash Soup

One of my favorite gifts from Santa this year was my cute Mini Cuisinart Food Processor. I have been dying to use it and finally had the opportunity to do so with this easy Butternut Squash Soup recipe my roommate, Allie, and I made up through a little bit of trial and not so much error. Let’s just say we are still raving, days later, about this masterpiece of ours and will be making it on a weekly basis this winter. It is easier than easy, healthy and warms you right up!

4 tablespoons unsalted butter
1 large shallot, chopped fine
1 large butternut squash, cut in half lengthwise (remove seeds)
1/4 cup water (more or less depending on desired thickness)
1/4 cup chicken broth (more or less depending on desired thickness)
1/2 cup soy milk
1 teaspoon light brown sugar
Pinch of nutmeg

Unlike a lot of recipes I’ve seen, we started by baking the squash at 400°F for an hour (or until slightly browned/tender). Combine butter, water, chicken broth and shallot in small sauce pan over medium heat. Simmer until shallots turn clear and strain them out. Put aside while you wait for the squash.

Allow squash to cool before peeling. Add to the food processor in batches. Slowly pour some of the soy milk and reserved water/chicken broth liquid to help smoothly purée.

Transfer to a large pot and add in the rest of the liquid to desired consistency. Sprinkle in the brown sugar and nutmeg to taste (a little goes a long way!)

That’s it! Ladle into a bowl and enjoy. We served the soup alongside a huge side salad with the wide variety of vegetables in our fridge. So colorful and healthy!

Sprinkled with Love,


6 Responses to “Butternut Squash Soup”

  1. this looks SO YUMMY!! jeal about the food processor and I MISS YOU SO MUCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :(:(:(:(:(


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