Tuesday, November 6, 2012

Recipe Favorite: Butternut Squash Soup

What a WEEKEND! I absolutely cannot believe the weekend passed so quickly! I spent a majority of my weekend out of town with a  friend and returned home completely exhausted! Needless to say, I was incredibly grateful for the extra hour of sleep on Saturday night. Oh…and if you think about it, please keep my friend in your prayers. I know she would appreciate them. :0)

One of the worst parts of my weekend is the fact that I missed my group run with my friends! I set not one but TWO alarms on Saturday morning and was so exhausted I turned them both off!! When I finally woke up (at 7:30 a.m. instead of 4:30 a.m.), I dragged myself on the treadmill and began my 6 mile run. I watched an ABC Family Christmas movie on Netflix….so that helped the time go by! Oh well….what can I say? I guess I needed rest! My friends informed me that my punishment will not happen until Thanksgiving Day. I have to make a batch of Pumpkin Pie Cinnamon Rolls for them. Consider it done. :0)

Speaking of food – now onto the real reason for today’s blog post!

Inspired by the Disney Cruise Line and by far my FAVORITE soup on the ship…..Butternut Squash Soup!

When made correctly, this recipe is smooth, creamy, and a perfect blend of yummy fall flavors!

Image Source

Butternut Squash Soup

Ingredients and Directions:

-1 Butternut Squash
-2 tbsp Extra Virgin Olive Oil

Preheat oven to 400 degrees. Peel, seed, and dice butternut squash. Toss with olive oil and roast in oven for 40 minutes, stirring halfway through. After roasting, remove contents of the pan and place in a blender. If your blender is on the smaller side, you may have to do the blending part in parts. (You will not need your oven after this step, so you may turn it off when you are finished roasting the squash.)

-1 Yellow Onion
-2 Cloves Garlic
-2 tbsp Butter
-1/2 cup White Wine (I’ve used White Cooking Wine as well and it works great)
-4 cups Vegetable Broth
-4 tbsp Greek Yogurt
-Salt and Pepper to taste

Chop onion and sauté with butter and garlic in medium sized pot over medium heat. Add white wine and continue to stir. After 5 minutes, remove from heat and add contents of the pot (onion/garlic/wine) to the blender. Add broth to the blender.

Puree squash, broth,  and onion mixture in the blender until smooth.

Return ingredients to the pot. Add 4 tbsp Greek Yogurt, stirring to mix.

Cover soup on low/medium heat stirring until hot (about 10 minutes).

Salt and Pepper to taste.



I started to peel the Butternut Squash before I took the picture! Whoops! :0)


I like to get all of my ingredients together before I begin! Makes everything flow smooth!


Roasted Squash and Sautéed Onion mixture ready for the blender!


Into the Ninja they go! Depending on the size of your blender, this part may need to be broken into steps. Just blend 1/2 of the mixture, pour it into the pot, then blend then other 1/2 of the mixture.




My favorite! :0)

If you try out this recipe, let me know what you think! Enjoy!!


  1. I have never tried this kind of soup before but I am tempted, I have a whole bunch of squash in my basement from my garden. It sounds yum!

  2. Thanks for this!! We LOVE butternut squash soup and I had a fail on this last week. I bought another one for redemption :)


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