This Butternut Squash Soup tastes like fall. It’s warm, sweet, and comforting. All the happy feelings a bowl of soup should bring you on a cool, crisp fall day.
Can I vent for a minute before I share this Butternut Squash Soup recipe?
Ok. 97% of the time I love where I live. What’s not to love? I don’t own a winter jacket, I can go swimming all year round, and I’m a jump, skip, and a hop from the beach, trails, and mountains.
BUT, for me? East coast girl at heart…I MISS FALL. Like REALLY miss fall. And this time of year it’s especially depressing when it’s the first few days of fall and it’s a scorching 98 and 99 degrees for as long as my little weather.com app will show me. Waaaaaah! And to make it worse, I go online and see all my east coasters and even mid west friends rocking their hoodies, jeans, and sweaters, and cuddling up with a big bowl of chili by the fire. I secretly hate all of you right now. I’m BEYOND jealous.
Ok, I’m done. Sorry.
Pretending it’s fall…
As I power through this typical Los Angeles fall heat wave, I pretty much do everything in my power to pretend like it’s crisp and cool outside:
- Immediately put on my coziest sweats after a shower at 3pm because “It’s gonna be dark in an hour anyway.” When is that happening anyway?
- Buy ALL the cans of pumpkins. And bake pumpkin-y things.
- Make this soup.
And I’ll tell you what. This Butternut Squash Soup tastes like fall. It’s warm, sweet, and comforting; all the happy feelings a bowl of soup should bring you on a cool, crisp fall day. It’s also the easiest soup to make and can be done in 20-30 minutes, start to finish. It’s rich and creamy, without the cream! Such a trickster I am.
I will beat you, weird September summer/fall heatwave. Me and my soup will win.
Butternut Squash Soup
- 2 tablespoon olive oil
- 1 medium butternut squash peeled, seeded, and cubed (about 3-4 cups)
- 1 yellow onion chopped
- 2 cloves garlic peeled and smashed
- Chicken stock or vegetable stock
- 1 1/2 teaspoons salt plus more to taste
- 1 1/2 cups unsweetened almond milk or regular milk
- 1) Heat a large skillet over medium/high heat. Add the olive oil, squash, onion, garlic and salt and saute until lightly browned and the squash is cooked through, about 12-15 minutes. If mixture becomes dry and starts to stick to the pan, pour in a few tablespoons of stock at a time to help cook through.
- 2) Place the cooked squash mixture in a blender and add the almond milk. Blend until very smooth, about 1-2 minutes. Season with more salt to taste. Serve with your favorite toppings, or it’s simply delicious alone!
When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!Remember to subscribe to my free Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!