Roasted Butternut Squash Soup
Butternut squash is by far my favorite squash. It is very versatile. You can use it in pastas, risottos, and soups. My favorite way is a rich, creamy soup. I use to make this only around the holidays, but it is so wonderful, why wait for a special occasion? The butternut squash is flavored with chicken stock and a french mirepoix of celery, onion and carrot. I also add poultry seasoning which contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. The dried, ground herbs really compliment the butternut squash, and give it a fall taste. I add cream at the end to make the soup rich and creamy. You could also use whole milk if you are watching your calories. You can easily halve this recipe. I always make a large amount and freeze leftovers.
Ingredients
- 2 medium butternut squash, halved lengthwise
- 2 medium sweet onions, chopped
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- 2 cups heavy cream
- 1 quart vegetable stock, chicken stock, or water (more if needed)
- 1 tablespoon poultry seasoning
- Kosher salt
- olive oil
Method
- Preheat oven to 400 degrees.
- Slice squash in half lengthwise and clean out seeds and stringy part of the squash. Drizzle with olive oil and sprinkle with kosher salt. Place cut side down in a baking dish, and roast until tender. This will be about an hour, but will vary according to size of squash.
- Chop the vegetables, I like to put them in the food processor, and pulse them until they are finely chopped.
- Preheat a large soup pot. Drizzle with olive oil. Add vegetables and sprinkle with kosher salt. Saute until the vegetables are tender. Add stock.
- When squash is roasted, remove and let cool. Scoop the flesh of the squash out of the skin and add to the soup pot. Add seasonings. Bring to a boil, and cook over medium heat for 15-20 minutes.
- Then either puree in a blender in batches, or use a handy submersible blender, a.k.a. the boat motor, to puree it in the pot.
- Add cream. Heat through, but don’t bring to a boil again. Serve and enjoy!
Your roasted butternut squash soup looks delicious. I love soups & this screams fall! Can’t wait to try!
.-= Paula – bell’alimento´s last blog, Pesche Gratinate {Peaches au Gratin} =-.
Do you know that butternut squash is my favorite? It is. When I was living in Vancouver, I buy butternut squash a lot because I know that they’re not available in the Philippines. And I just learned a few months a go that they are available here but not in all markets. Butternut really reminds me of fall and the changing color of the leaves. Well now, I have to hunt down for some butternut squash.
.-= Divina´s last blog, Chicken Parmigiana =-.
I love butternut squash… it’s so tasty, and the color is just beautiful! Your soup looks delicious!
.-= Jen @ My Kitchen Addiction´s last blog, Nutty Nutella Oatmeal Chip Cookies =-.
I recently posted about winter squash soup too! I used kabocha. You should try that, it’s amazing. I topped it with bacon and goat cheese.
It’s so interesting that you used poultry seasoning! Great idea!
.-= Sophia´s last blog, It’s Worth the Grill =-.
i love your soup!
the plating is perfect!
.-= lululu´s last blog, Cheesecake with Blueberry Topping =-.
I like to make a lot and freeze it too. It’s just as easy. I might just add a few of your extra ingredients into my next pumpkin soup.
.-= Anita´s last blog, French Onion Soup =-.
I’ve never had Butternut squash soup. Yours looks so delicious in that beautiful bowl!
.-= Barbara´s last blog, A Mac Attack =-.
Your butternut squash soup is gorgeous! We also love butternut squash soup, I add allspice to it which my daughter calls the “chocolate spice”, I think that’s how I got her to try the soup in the first place
.-= Natasha – 5 Star Foodie´s last blog, Porchini Salt Crusted Fillet Mignon with Horseradish Butter and Saffron Mashed Potatoes =-.
This looks like a real treat for the coming cool weather. Butternut squash is one of my favorite additions to bean soup or any cumin-infused soup, and your recipe looks like one I would love! I’ve never pureed it, so it’s high time I tried.
I’m so glad “soup season” has started. The soup sounds delicious. It’s going on my “soup list.”
.-= Andrea@WellnessNotes´s last blog, Why Do You Blog? =-.
Looks like perfect comfort food … especially with this cooler weather we had today.
.-= Cate O’Malley´s last blog, Whimsy + Pottery Barn =-.
I just bought a butternut squash. I should make this. Looks so delish.
.-= Hélène´s last blog, Canadian Maple Brined Chicken & Giveaway – Epicure Selections =-.
Just in time! I agree butternut is versatile, but most of my friends agree their favorite application is butternut squash soup. Thanks for the great recipe!
.-= FRESH LOCAL AND BEST´s last blog, LEMON THYME CHICKEN =-.
Thank you for sharing this. I love soups~all kinds, and this sounds like the perfect soup to warm up with on a cloudy cold and rainy day like today. Your photo gives this recipe a really warm feeling, loving it
.-= Spicie Foodie´s last blog, Viva Mexico!! Independence Day& Enchiladas to celebrate =-.
Oh that soup looks great!
.-= Gina´s last blog, Behind the Blog! =-.
Hey Angie,
I wanted to let you know that I voted you for Best Family Blog for Foodbuzz. Keep up the great work!
Christine
.-= FRESH LOCAL AND BEST´s last blog, SATURDAY FARMERS MARKET =-.