Butternut Squash Soup with Chili Crisp

Butternut Squash Soup with Chili Crisp

Easy to make, easy to freeze, easy to enjoy . . . one of my favorite ways to serve butternut squash.

This soup is a wonderful way to start your Thanksgiving meal. Warm and thick and smooth roasted Butternut Squash, with a touch of yogurt to give it richness, its slight sweetness it perfectly complemented by the heat and crunch of Chili Crisp added after the soup is served and swirled in by the eater.

Butternut Squash Soup with Chili Crisp Recipe

Ingredients

  • 2 lbs Butternut Squash (peeled pieces cut into approx.. 2” pieces
  • 6 cups Turkey Broth or Vegetable Broth
  • 1 cup tangy Plain Yogurt
  • 1 tbs Dehydrated Garlic or Garlic Powder
  • 1 tsp each Salt/Pepper
  • 4 tbs Chili Crisp
  • Spray Avocado Oil (or other neutral-flavored spray oil, like grapeseed)

Instructions

  • Preheat oven to 400 degrees
  • Place Butternut Squash in a large bowl and spray with Spray Oil and then toss to distribute Oil evenly
  • Spread Squash in an single layer on a sheet pan and sprinkle Dehydrated Garlic, Salt, and Pepper evenly over Squash
  • Place in oven and roast Squash for 25-30 minutes or until a fork pierces the Squash easily
  • Move Squash to a large stock pot. Put on low heat.
  • Add 5 cups of Broth
  • Use an immersion blender to break down Squash and create a smooth mixture with the Broth (Don’t have an immersion blender? Put ¼ of the Squash and 1 ¼ cup of the Broth in a regular blender and puree until smooth. Continue until all the Squash is pureed and return results to stock pot.)
  • Add more Broth until soup is consistency you like.
  • Stir in Yogurt.
  • Serve with a small dollop of Chili Crisp in center of individual bowls that guests can stir into the soup themselves. Keep a bowl of Chili Crisp on the side for those who want a bit more.
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