Roasted Butternut Squash Soup

November 2, 2024

It is that time of the year! After a mild fall season, there is finally a chill to the air. As soon as it becomes chilly, I absolutely crave soups. They are inexpensive, healthy to eat, they fill you up and they make your tummy so warm and happy on a cold day.

Roasted butternut squash is one of my most favorite fall soups! I find that roasting each butternut squash half is so much easier than peeling and dicing up the squash. Especially since butternut squash can be so hard to cut into. Plus roasting the butternut squash helps to carmelize it and bring out its natural sweetness. It is so delicious! And it's perfect for this time of the year!

Roasted Butternut Squash Soup

Ingredients:

1-2 tbsp olive oil

1 (3-3.5 lb) butternut squash

4 tbsp butter, sliced

1 cup celery, diced

1 cup carrots, diced

1 cup onion, diced

3 cloves garlic, minced

4 cups chicken stock

6 springs of thyme

Kosher salt and pepper to taste

3/4 to 1 cup heavy whipping cream

Optional toppings: goat cheese and roasted butternut squash seeds

1. Cut the butternut squash in half, lengthwise.

2. Scoop out the seeds (you can roast these seeds like you do for pumpkin seeds).

3. Place the butternut squash halves on a sheet pan with the cut side facing up.

4. Brush each half with some olive oil and sprinkle with salt and pepper.

5. Roast the squash at 400 degrees for about 45 minutes.

6. Score the cooked butternut squash with a knife into 1 inch cubes and scoop out the cooked squash. Set aside.

7. Add 4 tablespoons of butter to a large soup pan and sauté the onion, celery and carrots over medium heat until they soften and turn translucent.

8. Add the garlic and cook for 40 seconds, while stirring.

9. Add the cooked butternut squash cubes and thyme springs.

10. Cover the vegetables with chicken stock and simmer over medium-low to low for about 25 to 30 minutes. Stirring occasionally.

11. Remove the thyme springs.

12. Puree the soup with an emersion blender, until it is almost totally smooth.

13. Add the heavy whipping cream and use the emersion blender again to make the soup super smooth.