Roasted Butternut Squash Soup
Butternut squash gets roasted alongside a few aromatics to enhance it’s flavor. Roasted Butternut Squash Soup is a heightened version of that signature squash flavor that you’re sure to love!
Ingredients
- One Large Butternut squash about 3 pounds
- 1 small onion
- 2 garlic cloves
- 4 cups of low sodium vegetable or chicken stock
- 1 tbsp Kosher Salt
- 1 tsp black pepper
- 1 tsp of cinnamon
- 2 tbsp of brown sugar
- 1/4 tsp of nutmeg
- pinch of cayenne pepper
- Olive oil
Instructions
Prep & Roast The Butternut Squash
- Preheat Oven to 400 degrees
- Place your butternut squash on the cutting board and trim the ends off. Now cut the bulb end off from the neck of the squash so you have two pieces to work with. Peel the skin from each portion using either a vegetable peeler or sharp knife.
- Starting with the neck, cut the squash into 1 inch pieces and transfer to a large bowl.
- Cut the bulb in half, scoop out the seeds, and chop it into 1 inch pieces. Add them to the large bowl.
- Peel the onion and cut it into quarters. Add it to the large bowl with the squash.
- Peel the garlic and add it to the large bowl.
- Drizzle the vegetables with about 3 tablespoons of oil. Add salt, pepper, cinnamon, nutmeg, brown sugar and cayenne to the bowl. Mix everything very well to combine.
- Transfer vegetables to a lined baking sheet, making sure to spread them out in an even layer. Place the tray in the oven and roast the vegetables for 30-40 minutes. Be sure to stir the vegetables halfway through cooking.
- You'll know the squash is done when it's very tender. Check for doneness by taking a piece of squash and try mashing it with a fork. If it mashes easily then it's done!
- Remove the squash from the oven and let it cool for 5-10 minutes
Blend, Heat, & Finish Soup
- Depending on the size of your blender you may need to work in batches. For each pound of squash I use one cup of broth. Since we're using a 3 pound squash I use 3 cups of broth. Use the remaining 4th cup if you want a thinner soup
- To a blender add broth and the roasted squash, garlic , and onions. Blend on high for 45 seconds to a minute until smooth. If working in batches, transfer blended soup to a pot and then blend the next batch.
- Once all soup has been blended and transferred to a large pot, place it on the stove top over medium-low heat
- Gently warm soup until it's heated all the way through. Taste and adjust seasoning if needed. Serve with favorite toppings and Enjoy!
Notes
Croutons, seeds, cream, bacon and fresh herbs are all get toppings for Roasted Butternut Squash Soup
Let Roasted Butternut Squash Soup Cool Completely before freezing. Will keep in the freezer for 3-6 months.