Roasted Butternut Squash Soup

Happy Friday! Hope all is well with you. My mom’s spinal surgery is happening as I type and I am doing my best not to be a worry wort. It is a huge procedure, but I am putting my trust in the docs hands and praying that her recovery will be smooth sailing. On the other hand, Thanksgiving is in less than a week! WHAT??? Where did the time go, it feels as if November just began and we are already near the end! I’m sharing another butternut squash soup recipe this year because it is one of my favorites and this one is just spectacular. You literally toss all the veggies on a pan and roast them till all their delicious juices seep out and blend it into the soup. If that doesn’t entice you, I don’t know what will! Plus you can totally make this ahead of time and freeze the whole batch or keep it refrigerated for a couple days in the same pot. When it comes to hosting a big party or dinner (which I love doing) I reach for recipes that I know I can make in advance. It’s all about timing, and we all know we don’t have much of it the day of. This soup heats back up so nicely and the color is gorgeous and perfect for a Thanksgiving meal (or any other time really). I’ve got another squash just waiting for me to make this again. If you end up try it out, don’t forget to tag me @thebutterywhisk so I can see it!

ROASTED BUTTERNUT SQUASH SOUP RECIPE 

serves 6-8

INGREDIENTS

  • 2.5 lb butternut squash (quartered with skin on or off)
  • 3 large carrots (peeled & halved)
  • 1 onion (quartered)
  • 2 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked pepper
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 2 tbsp. unsalted butter
  • 3 cloves garlic (lightly smashed)
  • 1 quart chicken or vegetable broth
  • 2 cups water
  • additional salt & pepper to taste

DIRECTIONS

  • Preheat oven to 375°F and line a large baking sheet with parchment paper or foil.
  • Place all the cut veggies onto the baking sheet.
  • Drizzle olive oil, salt, pepper, paprika, garlic powder, nutmeg & cinnamon over the veggies. Give them a toss or rub & bake for ~1hr. The butternut squash should be soft enough for you to stick a fork through it.
  • With 10 mins left on the oven, start to brown the butter on low heat in a large pot. I used a dutch oven.
  • Add the smashed garlic & cook till fragrant (~1min) making sure not to burn the butter.
  • Add the broth and water and bring to a boil.
  • Take the veggies out of the oven and add them to the pot. If you left the skin on the butternut squash, carefully scoop it out with a spoon.
  • Let the soup simmer for 5 mins then transfer to a blender to puree till smooth. Make sure not to overfill your blender as hot liquid will expand.
  • Return the soup back to the pot & add any additional seasoning to taste.
  • Serve soup with desired toppings. I used dried cranberries, toasted pecans, sour cream & some fresh thyme leaves.

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