Butternut Squash Soup with Roasted Pepitas

Butternut squash soup is super easy to make and contains only a few ingredients. Perfect any time of year to make you feel warm and cozy.

Even though I can probably purchase butternut squash throughout the year, there is something about fall that makes me think about cooking butternut squash. Also, the fact that it is fresh from the farmer’s market, or better yet, your garden, makes this a perfect time to try this yummy, butternut squash soup recipe.

Butternut Squash Soup

As I mentioned in my butternut squash pasta recipe, the hardest part is cutting the squash.

Here’s a picture of how I cut mine. First cut off the top and bottom. Then cut into 3 or four pieces.

Now you have a nice flat base, that’s not too tall, so you can slice off the hard outer coating of flesh. Using a very sharp knife, hold the squash with your left hand (if you are right-handed), and slice from the top down. Turn and slice again.

The bulb-like bottom is much like a pumpkin and has seed and fibrous tissue that you want to remove. I just scrape it out with a large spoon.

Now you can easily cut it into cubes and use as you wish.

Like this super easy soup recipe. Enjoy.

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