Cumin Scented Butternut Squash Soup

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Remember this post?  Featuring a super delicious butternut squash alfredo sauce?  Yea…that was back in October.  And I haven’t eaten butternut squash since.  Not to say that wasn’t a delicious meal, because it definitely was.  I’m just not super into butternut squash….like everyone else seems to be. butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup

butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup

However, Dario and I went out to lunch last weekend and split a roasted butternut squash soup.  It was AMAZING.  So good.  I was blown away.  I mean, the only reason I decided to actually split something with him was because I was pretty sure I wasn’t going to be a huge fan.  But I was!  The best part – it wasn’t really sweet, like many butternut squash dishes and it had a spicy zing!  It was a perfect soup! butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup

butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup

In an effort to re-create this unique soup (strongly encouraged by Dario), I knew there had to be a few sneaky ingredients that would give the soup an earthy, savory flavor.  But since we got it at a little stand at the farmer’s market, I had no idea what the ingredients were (didn’t think to ask).  Beyond the obvious bright orange squash and stock, I had no clue. butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup

butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup Luckily, I’m a girl for simple recipes and thus choose to go with only a few ingredients.  Some butternut squash, stock and for something a little extra, cumin and smoked paprika.  Man oh man…those last two ingredients took this soup from ok to phenomenal.  Smokey, a little spicy – just what the sweet butternut squash needed.

butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup If you decide to make this recipe, which you obviously should, it’s highly recommended to double the recipe!  It’s great to freeze and have leftovers for lunch (my lunch tomorrow).  Or to have a back up amount in case your husband kills the whole pot in one day!  I hope you enjoy this soup as much as we did!

butternut squash soup, butternut squash recipes, soup recipes, vegetarian soup Cumin Scented Butternut Squash Soup:
Ingredients:

  • 32 oz cubed butternut squash
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp salt and pepper, divided
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 4 large sage leaves
  • 6 cups vegetable stock or water (or mix of the two)
  • 2 cups great northern beans

Instructions:

  1. Preheat oven to 425F.  Spread butternut squash cubes evenly on a sheet tray.  Drizzle with 1 tbsp of the olive oil and 1/2 tsp each of salt and pepper.  Roasted for 45 minutes or until cooked through and golden brown.
  2. While the squash roasts, begin preparing the base of the soup.  In a large dutch oven or stock pot, heat the remaining olive oil.  Add in the onion, remaining salt and pepper and cook 4-6 minutes or until translucent.
  3. Add in the minced garlic, cumin, smoked paprika and cayenne if using.  Cook another 1-2 minutes until garlic and spices are fragrant.
  4. Add in all of the vegetable stock or water.  Use a wooden spoon to scrape up any browned stuck on bits off the bottom of the pot (this adds a lot of flavor).  Add in the white beans.
  5. Bring stock mixture to a boil.  Cover and reduce heat to low and simmer for another 10-15 minutes or until squash is done.
  6. Add in the roasted squash.  Using an immersion blender, food process or stand-alone blender, puree all of the soup.
  7. Taste and adjust for seasoning.  Feel free to add more stock if you’d like a thinner soup consistency. Serve hot with an additional sprinkle of smoked paprika and cayenne.

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