This Roasted Butternut Squash Soup is really comforting and perfect for the cold weather. It’s simple to make and perfect for the vegetarians and vegans in your family.
There’s nothing better than a nice warm comforting soup. I initially decided to make this Roasted Butternut Squash Soup for Thanksgiving. I figured it’s the perfect start to dinner and it’s something everyone in the family would love (butternut squash was one of the first baby foods we made). In the end, there was so much food it seemed extreme to add anymore. Even a simple soup.
Of course, this soup is perfect for anytime and any type of weather. Roasting the squash really brings out the flavor. It also makes it much easier to remove from its skin. I love simple tricks that help get me to the dinner table quicker. And to be honest I don’t like trying to cut the skin of the squash off. It’s hard enough to cut through it.
I’ve added carrots, onions and garlic to round out a savory flavor and warm soothing soup was a necessity for the cold weather that was predicted. This roasted butternut squash soup is a classic that met that cold weather with a nice warm hug.
Roasted Butternut Squash Soup
Makes 6 – 8 servings
- 4 pounds butternut squash
- 2 tablespoon olive oil
- sprinkle course sea salt
- 2 carrots, cut into quarters
- 4 tablespoon butter
- 1 small onion, sliced
- 4 garlic cloves
- 2 springs thyme
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 cups vegetable broth
Tools: baking sheet, large spoon, large pot, blender (immersion blender)
Preheat oven to 425 F
Cut butternut squash in half and remove seeds.
Place squash and carrots on baking sheet. Drizzle with olive oil and sprinkle with sea salt.
After 15- 20 minutes remove carrots.
Continue to roast squash for an additional 25 to 30 minutes or until it is tender and slightly browned.
Using a spoon scoop squash meat out of skin and place in a bowl.
Add butter to a large pot over medium heat.
Once butter has melted, add onions and cook until translucent
Then add garlic, thyme, salt and pepper.
Allow all the ingredients to come together about 10 minutes. Then add squash, carrots and broth to pot.
Allow ingredients to simmer for an additional 10 minutes then remove mixture from heat and allow to cool.
In a blender, add the butternut squash mixture (be careful if it’s still hot). And blend until smooth.
Season with salt and pepper (is necessary) and serve with sunflower seeds or parsley.
I like my soups thick but if this is too thick for you, just add an additional cup of vegetable stock. Top with a dollop of sour cream and some finely chopped cilantro. You might want to make my jalapeño cheddar cornbread to go with this soup.