• About
    • Who the hell I am and what I do
    • FAQ
    • Work with me
      • Services
      • Speaking & Training
  • Blog
    • All blog posts
    • Cocktails
    • DIYs
    • Recipes
    • Reviews
    • Social Media
    • Policy
  • Press
  • Contact

Danielle Hatfield

Recipe: Brothy Butternut Squash Soup

December 30, 2015 By Danielle Hatfield 2 Comments

30 Dec
Share

Fresh butternut squash cut in halfThis soup is brothy, flavorful and easy to digest. If you want to make it a bit “meatier” bake two butternut squash instead of one.

Before making the soup, you’ll want to cook your squash first. If you’re new to butternut squash be sure to be very careful when cutting these bad boys in half. Trust me.

With a sharp knife carefully cut your butternut squash in half, clean out (and save) seeds, then place both halves face down in a baking dish with 1/2 water and 1 tbsp of olive oil or butter. Bake at 350 for 45min – hour. Remove butternut squash from dish to cool and reserve water from the baking dish.

I hope you enjoy this recipe. Let me know what you think of it!

Recipe: Brothy Butternut Squash Soup
 
Print
Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
 
Author: Danielle Hatfield
Recipe type: Soup
Serves: 4-6
Ingredients
  • 1 butternut squash (4 cups cooked)
  • 1 bulb garlic
  • 1 medium onion
  • 2 TBSP olive oil
  • 1 TBSP thyme
  • 1 TBSP clover honey
  • 1 TBSP Better Than Bouillon vegetarian based broth
  • 1 tsp salt
  • ½ tsp pepper
  • 6 cups water
Instructions
  1. Preheat oven to 350 degrees
  2. Cut butternut squash in half
  3. Clean out and save seeds
  4. Place both halves face down in baking dish with splash of olive oil and ½ cup water
  5. Bake for 45 minutes to 1 hour
  6. Remove squash from baking dish and let cool, reserve water/oil mixture
  7. Dice onion and garlic
  8. While squash cools, sautee onion, garlic, thyme, salt and pepper over medium high heat until translucent.
  9. Remove onion/garlic from heat and let cool in separate dish
  10. In same soup pan, fill with 2 cups water, reserved squash baking water, and add 1 TBSP Better Than Bouillon vegetarian based broth
  11. Scoop out cooled squash (should be about 4 cups)
  12. In a blender or food processor blend squash, onion/garlic mixture and 4 cups water (I had to do this half at a time) until smooth
  13. Once blended add back to soup pan and stir.
  14. Bring the entire mixture back to medium/high heat for a few minutes then reduce to simmer.
  15. Serve in your favorite mug!
Wordpress Recipe Plugin by EasyRecipe
3.5.3208

 

Brothy Butternut Squash Soup

Content Protection by DMCA.com

Filed Under: Recipes, Soups/Stews, Vegan

About Danielle Hatfield

Owner/Chief Dirt Digger at Experience Farm - DIYs, recipes and sharing my 2 cents on social media

By Category

by date

Search

Previous Post: « Recipe: Krispy Kreme Delight Martini
Next Post: Recipe: Sugar Free Chocolate and Coconut Covered Toasted Almonds »

Primary Sidebar

I love to share recipes, DIYs, and my two cents on social media.

I am also proud to be the Chief Dirt Digger at Experience Farm where I have worked with my partner and husband Brandon Pierce since 2009.

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Help me keep my website ad free!

Follow on Instagram

Categories

Archives

subscribe for email updates!

I’m so proud to be part of this book!

Popular posts

  • Recipe: Clara’s Depression Era ‘Poor Man’s Meal’
  • How to save your iPad from the loop of doom : A true story of patience and curse words
  • The History of Haint Blue
  • Sew Sexy: How to remove a cowl from a sweater
  • Recipe: Black River Creole Baked Okra

Content Protection by DMCA.com

Follow @dhatfield

Copyright © 2025 Danielle Hatfield