The ultimate fall soup, roasted butternut squash packed with so much flavor it'll be a new favorite!
butternut squash soup, squash soup
Author: The Seasoned Mom
1 3-lb.butternut squashor about 4 cups peeled and diced
2cupschicken or vegetable stockplus 1-2 additional cups for thinning at the end
1tablespoonbrown sugar or maple syrup
Optional garnish: sour cream and/or fresh chives
Preheat oven to 425°F (220°C)
Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.
Next, in a large stock pot, heat remaining olive oil over medium-high heat. Saute onions and garlic for 3-4 minutes, or until slightly brown, adding a pinch of salt as they cook. Stir in ginger and cayenne pepper and cook for 1 more minute.
Add stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes (or until the squash is very tender).
Puree stock with a handheld stick blender, or puree in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency.
Season with salt and pepper to taste and garnish.
Extra Tips and a Shortcut:
If you don't want to deal with cutting up a whole squash, purchase about 4 cups of peeled, diced squash from the produce section. Toss with olive oil and roast the squash in the oven (as directed), until tender.
If you don’t care for a spicy soup, omit the cayenne pepper.
This soup can be frozen (minus the sour cream)
Reserve the seeds, wash and dry them then roast them with spices (so delicious)
Enjoy with plenty crusty bread for dunking
Recipe adapted from Gourmet Made Simple: A Fresh Approach to Flavor with Gena Knox.
Roasted Butternut Squash Soup
Amount Per Serving (1 cup)
Calories 116Calories from Fat 33
% Daily Value*
Total Fat 3.7g6%
Saturated Fat 0.5g3%
Total Carbohydrates 20.9g7%
Dietary Fiber 5.1g20%
* Percent Daily Values are based on a 2000 calorie diet.