I love this recipe for Roasted Butternut Squash Soup. It’s the epitome of comfort food – sweet and savoury flavors in a creamy smooth package. I enjoy this soup any time, but it’s extra nice when you’re recovering from a cold.
Whether you enjoy it fresh from the pot, or pack it into a thermos for lunch later on, you’ll be glad you learned this method for making soup – in fact you could sub the butternut squash for pumpkin, potatoes, beets, broccoli – it’s a veggie friendly recipe to be sure!
Enjoy our recipe for Roasted Butternut Squash Soup. It’s a warm hug of winter comfort in a bowl.
Roasted Butternut Squash Soup
You could substitute pumpkin or acorn squash if butternut is not available.
2.) Peel apple, squash, and onion. Chop into 1” (or so) cubes. Place onto a cookie sheet and drizzle with olive oil and salt. Toss to coat. Roast in the oven until golden and slightly caramelized. If you like extra caramelization and that ‘extra roasted’ flavor, you could cook these items on your BBQ instead, or add a sprinkle of brown sugar with the olive oil and salt.
3.) Remove roasted ingredients from the oven. In a large pot or saucepan, heat a little more olive oil and add your 2 cloves of garlic, whole. Add your recently roasted vegetables and your spices, and get everything sizzling.
4.) Add your 4-5 cups of water/stock, and be sure to stir your veggies off the bottom of the pan as you do this. You may use a bit more or a bit less than 4-5 cups - just add enough liquid to cover your vegetables fully. Cover and let simmer for 10 minutes.
5.) Remove pot from heat. Either pour your mixture into a blender and blend until smooth, or use a hand blender right in the pot (after the mixture has cooled slightly). Once the soup has been blended to a smooth consistency, add salt and pepper to taste. You can either serve the soup as it is or add 1/4 cup of thick greek yogurt to create a creamy delight.