There are certain combinations of flavors that just translate into cozy, comfortable, warm soups and pumpkin spice is certainly one of those blends. This Pumpkin Spiced Butternut Squash Soup is perfectly balanced because the natural sweetness of the squash is enhanced by the traditional mixture of cinnamon, nutmeg, allspice and ginger in just the right proportions.
You can make your own pumpkin spice but I have been buying McCormick’s because I find it has the best flavor for pies and this soup.
BUTTERNUT SQUASH AND OTHER ROOT VEGETABLES MAKE THIS A FLAVOR EXPLOSION IN A BOWL
Butternut squash alone tends to be bland so I amp up the flavors by adding onions, celery, carrots, and parsnips. They also add a healthy dose of beta-carotene. And the best news is that this soup is vegetarian and gluten-free.
ON- HAND INGREDIENTS MAKE THIS A SIMPLE WEEKNIGHT RECIPE
This Pumpkin Spiced Butternut Squash Soup is perfect for the holiday season. It makes a great weeknight dinner too. Most of the ingredients are usually in the produce drawer in your fridge. Now you’ll be ready when the power goes out (a common problem around here lately!) and/or you are snowed in.
Once you make this, you won’t be looking for your favorite butternut squash soup recipe again!
Pumpkin Spiced Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 large onion chopped
- 6 stalks of celery with leaves chopped
- 4 medium parsnips chopped
- 5 carrots peeled and chopped
- 2 tablespoons pumpkin pie spice blend
- 1 ½ teaspoons salt
- ¼ cup honey
- 4 cups chicken or vegetable stock
- Greek yogurt and parsley for garnish
Instructions
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With the tip of a sharp knife, carefully prick the butternut squash 8 times so that it does not explode in the microwave.
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Microwave the squash for 10 minutes on high.
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Remove from the oven and set aside to cool.
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Slit the squash lengthwise and scoop out the seeds with a large spoon and discard them.
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With the same spoon, scoop out all of the butternut squash flesh and set aside while you make the soup.
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In a large saucepan over medium heat, heat the olive oil. When it starts to shimmer, add the onion, celery, parsnips and carrots. Stir the mixture well and let it cook for 15 minutes until is softens, stirring frequently.
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When the vegetables are soft, sprinkle them with the pumpkin pie spice and the salt. Stir the mixture well and add the honey. Cook for 5 minutes.
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Add the chicken or vegetable stock and the butternut squash. Cook the soup over medium heat for 35 minutes.
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Puree the soup in a Vitamix or blender until it is smooth. Serve topped with yogurt, if desired.