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Pumpkin Spiced Butternut Squash Soup

Course Soup
Cuisine American
Keyword Butternut Squash, pumpkin, Pumpkin Spice, Pumpkin Spiced Butternut Squash Soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

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

  1. With the tip of a sharp knife, carefully prick the butternut squash 8 times so that it does not explode in the microwave.
  2. Microwave the squash for 10 minutes on high.
  3. Remove from the oven and set aside to cool.
  4. Slit the squash lengthwise and scoop out the seeds with a large spoon and discard them.
  5. With the same spoon, scoop out all of the butternut squash flesh and set aside while you make the soup.
  6. 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.
  7. 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.
  8. Add the chicken or vegetable stock and the butternut squash. Cook the soup over medium heat for 35 minutes.
  9. Puree the soup in a Vitamix or blender until it is smooth. Serve topped with yogurt, if desired.