I live in The Bahamas where the average temperature is a smoking 90 degrees. So whenever the temps drop below 70 degree, we consider that cold, are ready to work from home in our jammies and enjoy some hot soup.

This was me the other day; cold, feeling lazy and craving some warm, delicious soup. I remembered I had a butternut squash in the fridge and immediately went in the kitchen! I remember bookmarking a butternut squash soup recipe a few weeks back, so I pulled it up, added a few personal twists and by the end of the night, everyone was licking their fingers and asking for more!

Here’s the recipe!

Ingredients:

1 whole butternut squash

2 whole potatoes

1/2 large onion (sliced)

thyme

salt and black pepper

1 large carrot or 4 to 5 sticks of baby carrots

1 can beef broth

olive oil

Here’s how to make it!

Step 1: Pre-heat your oven to 350-degrees. Peel your butternut squash, cut it in half and scoop out the seeds from the center. Then take the two halves and dice into cubes. Set aside.

Step 2: Peel and dice your two potatoes.

Step 3: Mix in diced butternut squash and potato cubes. Drizzle with olive oil and sprinkle with salt and pepper. Cover dish with foil paper and bake for 30 minutes or until soft and tender.

Step 4: Cover bottom of pot with olive oil. Add in onions, carrots, thyme, salt and black pepper and cook for three to five minutes.

Step 5: Add butternut squash and potatoes and beef broth to pot and mix in.

Step 6: Pour mixture into blender and blend until smooth and creamy. Feel free to pour in more broth until you get your desired texture.

Step 7: Transfer soup back into pot and season with salt and black pepper to taste. Serve with more thyme, your favorite sides and enjoy! We had ours with garlic bread and it this butternut squash soup was delicious!