Butternut Squash Soup Recipe

This butternut squash soup recipe is easy to make, but it makes the most delicious squash soup I have ever eaten!

I like to top this soup with a dollop of plain yogurt.

If you cook the squash ahead of time, this soup takes very little time to make. If you don't cook the squash ahead of time, you can do the rest of the preparation while the squash cooks.

Depending on size, you'll need one or two squashes. I always cook two, just in case. (It's always better to have too much than too little.) You can freeze any extra for next time!

To cook the squash, preheat the oven to 375F/190C.
Split the squashes lengthwise and remove the seeds. Place the squash face-down on a lightly oiled tray.
Bake until soft (about 40 minutes).
When the squash are cool enough to handle, scoop out the insides. You'll need 3 cups/750 mL.

3 cups/750 mL cooked butternut squash

2 1/2 cups/625 mL water

1 cup/250 mL orange juice

1 Tbsp/15 mL butter

1 cup/250 mL chopped onion

2 medium cloves garlic, crushed

1 tsp/5 mL salt

1/2 tsp/2 mL ground cumin

1/2 tsp/2 mL ground coriander

1/2 tsp/2 mL ground cinnamon

1 tsp/5 mL ground ginger

1 Tbsp/15 mL water

2 1/2 cups/625 mL sliced mushrooms

Put the cooked squash and the first amount of water in a blender or food processor. (You may have to do this in batches.) Pureé until smooth.
Transfer to a large soup pot.
Add the orange juice.
Heat the butter in a pot with a lid.
Add the onion, garlic, salt, cumin, coriander, cinnamon, ginger and 1 Tbsp/15 mL water.
Sauté over medium heat for about 10 minutes, adding more water if needed, until the onion is very soft.
Add the mushrooms. Cover. Cook for about 10 minutes, stirring occasionally.
Add the onion mixture to the soup pot. (Be sure to scrape up everything from the bottom of the pan too.)
Heat over low heat.

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