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Recipe: Butternut Squash Soup with Balsamic Vinegar

recipes with pecan praline balsamic

Butternut Squash Soup Recipe by New Canaan Olive Oil

This recipe is simple and delicious! We sampled it at our 2 year anniversary party and there wasn't even a drop left at the end of the day. Its perfect for a chilly fall day when you want something warm and a little bit sweet.


2 whole butternut squash (or about 2 lbs of cubed butternut squash)

1/4 tsp nutmeg

1/4 tsp cinnamon

pinch of salt and pepper

1/4 cup of whole cream

1/2 cup vegetable broth**

Pecan Praline Balsamic for drizzling



Preheat the oven to 400 degrees F. Cut the whole squash into 4 pieces, remove the seeds and place on a baking sheet, cut side up. Roast in the oven for 30-35 minutes or until the squash is soft all the way through. Remove from the oven and set aside to cool while you prepare the rest of the ingredients.

In a large pot add the nutmeg, cinnamon, salt & pepper and broth. Scoop the squash from the skin and add to the pot, bringing everything to a boil then allow to simmer for 5-10 minutes. 

Remove the pot from the heat, then blend the soup with a submersion blender (allow it to cool for a few minutes if using a regular blender). Slowly add the cream until the soup is smooth.

Serve each bowl with a drizzle of the Pecan Praline Balsamic*


*we also love this with the Pumpkin Spice or Cranberry Balsamic

**some people have said the soup is very thick, so I would suggest adding more broth or cream until your desired consistency is reached while your are blending the soup





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