Roasted Butternut Squash Soup

Roasted Butternut Squash Soup by EclecticRecipes.com #recipe

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.

Roasted Butternut Squash Soup by EclecticRecipes.com #recipe Roasted Butternut Squash Soup by EclecticRecipes.com #recipe

Roasted Butternut Squash Soup by EclecticRecipes.com #recipe

Roasted Butternut Squash Soup

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

Directions:

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!

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16 Responses to “Roasted Butternut Squash Soup”

  1. 1
    Paula - bell'alimento — September 15, 2009 @ 7:37 pm

    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} =-.

  2. 2
    Divina — September 15, 2009 @ 7:44 pm

    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 =-.

  3. 3
    Jen @ My Kitchen Addiction — September 15, 2009 @ 9:30 pm

    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 =-.

  4. 4
    Sophia — September 15, 2009 @ 9:31 pm

    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 =-.

  5. 5
    lululu — September 15, 2009 @ 11:22 pm

    i love your soup!
    the plating is perfect!
    .-= lululu´s last blog, Cheesecake with Blueberry Topping =-.

  6. 6
    Anita — September 16, 2009 @ 5:48 am

    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 =-.

  7. 7
    Barbara — September 16, 2009 @ 7:31 am

    I’ve never had Butternut squash soup. Yours looks so delicious in that beautiful bowl!
    .-= Barbara´s last blog, A Mac Attack =-.

  8. 8
    Natasha - 5 Star Foodie — September 16, 2009 @ 9:08 am

    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 =-.

  9. 9
    Kim (@ Paper Apron) — September 16, 2009 @ 9:48 am

    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.

  10. 10
    Andrea@WellnessNotes — September 16, 2009 @ 1:48 pm

    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? =-.

  11. 11
    Cate O'Malley — September 16, 2009 @ 8:58 pm

    Looks like perfect comfort food … especially with this cooler weather we had today.
    .-= Cate O’Malley´s last blog, Whimsy + Pottery Barn =-.

  12. 12
    Hélène — September 16, 2009 @ 10:35 pm

    I just bought a butternut squash. I should make this. Looks so delish.
    .-= Hélène´s last blog, Canadian Maple Brined Chicken & Giveaway – Epicure Selections =-.

  13. 13
    FRESH LOCAL AND BEST — September 17, 2009 @ 12:33 am

    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 =-.

  14. 14
    Spicie Foodie — September 17, 2009 @ 9:51 am

    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 =-.

  15. 15
    Gina — September 17, 2009 @ 5:02 pm

    Oh that soup looks great!
    .-= Gina´s last blog, Behind the Blog! =-.

  16. 16
    FRESH LOCAL AND BEST — September 26, 2009 @ 9:10 pm

    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 =-.

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