Roasted Butternut Squash Soup

Sweet + savory. That’s the best description of this recipe. In my opinion, it’s THE yummiest one out there. A blast of all the fall flavors!

Soup should be easy to make, even if you lack the proper kitchen tools. Trust me when I say, there are shortcuts to creating a thick and creamy soup.

First things first- peeling a butternut squash is not fun. It just isn’t. This is precisely why I like to roast mine! You can always simplify your life and buy the pre-cut butternut squash cubes. However, if you want a more robust flavor, you’ll want to roast it! Since this recipe is ALL about bold flavors, roasting is key.

INGREDIENTS

  • 1 large butternut squash (about 3 pounds), halved vertically /seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped green onions
  • Fresh rosemary (1tbsp minced)
  • 1 teaspoon salt
  • 1/2 baby carrots
  • 1 Apple (peeled/ diced)
  • 1 tsp dried thyme
  • 1 tbsp allspice seasoning
  • 4 cups water
  • 1 teaspoon maple syrup
  • 1 tbsp butter, to taste
  • 1 1/2 cup heavy whipping cream (optional)

DIRECTIONS

Preheat oven to 425ºF.

On a large lined baking sheet/dish place butternut squash halves with 1tbsp olive oil and season generously with salt. Roast for 35–40 minutes on a lower oven rack.

Meanwhile, in a large pot over medium heat, drizzle olive oil and add butter. Add fresh rosemary, onion, carrots, and apple. Cook until softened, 7 to 10 minutes. Season generously with salt, dried thyme, and allspice seasoning. Stir in 4 cups of water, one cup at a time. Mixing well and bringing to a light simmer in between cups. Bring to a simmer. This will create your own type of veggie broth/stock.

Time to blend! Don’t have an immersion blender? No worries. A regular blender will work. Just be careful when transferring. This stuff gets hot! 🙂

Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash to the blender. Since I have a 72 oz blender, I’m able to fit all of the contents into one batch. I like to layer this part. First layer: one half of the roasted butternut squash. Second layer: pour in the vegetable broth. Third layer: add remaining half of squash. Add syrup. Blend it until it’s ultra creamy. Add in water at your discretion to loosen texture and give it a soup consistency.

Tip: If you have a smaller blender, scoop out into two batches and blend as needed!

You can be done after this step, but if you’re like me, you’ll want this soup, ultra creamy.

Optional step: So for those that want that silky butternut squash soup. Pour the puréed mixture back into the pot, bring to low heat and stir in heavy whipping cream. Stir for one or two minutes. Remove from heat and serve immediately.

This soup you guys!! Dang. So good. If you try it; tell me what you think. If you add/ take away ingredients, let me know your combo 🙂

Cheers to a healthy and beautiful fall season!

XOXO, terri

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