Butternut Squash Soup Recipe

Butternut Squash Soup

Let the menu planning begin for your Thanksgiving {or Christmas} celebration! Every year I make some of the same classic dishes, but I like to keep it fresh by adding in 1 or 2 new recipes. The one I’m trying this year is this Butternut Squash soup made with Silk soy milk. I’ve teamed up with Silk to show you how easy it is to incorporate their products into holiday entertaining, and they’ve made it easy by providing an array of recipes here.

I’ve never made a pureed soup before, but I’ve always wanted to. The ingredients list was so short and simple I decided now is the time. The result was this rich, creamy soup with just a hint of sweetness naturally occurring from the butternut squash. Even the kids liked it! The original recipe called for parsnips but my grocery store didn’t have any so I left them out. I don’t know what they would have brought to the party but I don’t think we missed them. The actual recipe I used is below…

butternut squash soup recipe

Butternut Squash Soup

  • 1 butternut squash peeled and cut into cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 1/2 cups Silk Light Unsweetened soy milk
  • 2 Tbsp. soy sauce
  • 1/8 tsp. nutmeg
  • white pepper to taste

Add the butternut squash, onions, garlic, and vegetable stock to a large soup pot. Bring to a boil over medium-high heat.

Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.

Add the Silk and soy sauce to the vegetables and broth. In three separate batches, purée in a blender or food processor until smooth and creamy. I used a large mixing bowl to hold the blended soup, while blending the other 2 batches.

Add the nutmeg and season to taste with white pepper.

Serves 6

I served this soup topped with toasted pine nuts and included it in my Thanksgiving tablescape design as well.  It’s very healthy with no added fat {makes you feel better about eating all those mashed potatoes & pie}.

As I mentioned previously, we {my husband} drinks Silk on a regular basis so I’m happy to find ways I can incorporate it in to recipes.


This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


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