I recently posted a recipe for Zucchini Banana Bread, and mentioned how my husband planted way too much of certain things this past season in the garden. Zucchini was one of those things, and Butternut Squash was another. Seriously what does one do with a ton of butternut squash? I can mash it, roast it, and give it away, but there is only so much of it we can eat at a time and those plants were fertile!! I tried a butternut squash soup for the freezer and it is amazing!
My husband was the one who gave me the soup idea. I love having homemade soups on hand for the chilly fall and winter months. He threatened to make an eggplant soup, and I had the light bulb moment to do a butternut squash soup. Canning pureed squash and canning milk are both no-nos so freezing was the only alternative. I need a deep freezer for downstairs to keep our bulk meat buys in, and having more room for soups would be an extra bonus.
Having never made this before, I took to the all mighty Google for ideas. I found a recipe for Roasted Butternut Squash Soup, and added a few things, and deleted the pumpkin seed garnish. We have no pumpkin seeds, although I will try it out in a few weeks when we have them! My soup has a little more spice and kick to it, so I made sure to add some extra sweetness to balance the flavors out. We now have a few pints in the freezer, and are ready to start off the fall!
- 4 pounds whole butternut squash
- 3 tablespoon coconut oil
- 2 Pink Lady apples (peeled, diced)
- ¼ cup onion powder
- 1 Tablespoon minced garlic
- 3 cups chicken broth
- 2 cups water
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup heavy cream
- Preheat oven to 350F. Cut squash in half, and scoop out seeds. lightly rub fleshy side with coconut oil (about 1 tabespoon total), and bake flesh side up for 45 minutes. Remove from the oven and set aside too cool enough to peel and chop up the squash into 1 inch cubes.
- Add remaining coconut oil to a large stock pot, and saute apples until softened, about 5 minutes. Mix in the onion powder and garlic, and saute an additional 5 minutes. Place squash over apples.
- Pour the chicken broth and water over the apples and squash, and bring to a boil before lowering to a simmer. Add the salt and pepper. Simmer for 10-15 minutes.
- Slowly pour soup in batches into a blender, and puree. Once all soup is pureed, stir in the heavy cream. Freeze or enjoy now.