Okay I have had a day to feel better about all of the hatred I observed on my Facebook feed Sunday, so I will go back to my original idea of posting about one of my favorite fall soup recipes: Roasted Butternut Squash soup. I can’t think of anything that is easier, more delicious, festive and comforting than this soup.
I was inspired to make it after having spent the weekend reflecting on my favorite things about Fall for another blog I participate in.
Veggie’s all cut up, drizzled in Olive oil and tossed in salt & pepper. Easy Peezy.
After sauteing the onion, I added my stock and other seasonings.
When the vegetable are ready, I add them to the stock and simmer for about 5 minutes.
Add the cream, stir and taste. Here is where you might add additional seasoning.
Puree using an immersion blender, a regular blender or a food processor. Return to pot, I topped with smoky paprika for color, but you could use anything you like-even chopped herbs.
Bobbe’s Roasted Butternut Squash Soup
1 largish butternut squash peeled and cut into chunks
4-5 medium carrots peeled and cut into chunks
1 medium onion chopped
(1) 32oz box of vegetable stock
(1) 15 oz can of chicken stock
¾ c. cream (you can sub Half & Half or leave it out if you don’t do dairy)
3-4 TBSP olive oil
1 TBSP Smoked Paprika
1 TBSP cumin
1 TBSP hot sauce (optional) We like Sriracha.
S & P to taste
Preheat oven to 400
Assemble carrots and squash on a sheet tray, drizzle with olive oil, S&P
Roast 30-40 minutes or until you see they are browning just a bit.
Meanwhile saute your onions until translucent in a Dutch oven (I use 1-2 TBSP real butter but you can do it in olive oil too) Remember to salt & pepper your onions.
Add stocks and seasonings to onions. Simmer on low while waiting for veggies to roast.
Add Roasted vegetables to the pot
Add cream & stir.
Lastly, puree the soup using an immersion blender. (If you don’t have an immersion blender, puree using a blender or your food processor.
We like to serve this topped with sour cream, chives, bacon, hot sauce, even shavings of Parmesan cheese; whatever you really like will work, even garlic croutons!
6 thoughts on “Roasted Butternut Squash Soup”
Looks good…….must be tasty 🙂
Thanks! Yes, it’s delicious, one of my favorites!
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How many ppl will this feed do you think? I have to feed 10!
Depends on whether it’s your main dish or not. If you are using bowls, I would serve about 4-6.
If you are doing soup and sandwiches, your serving size would be 1 to 1.4 cups so you would be able to serve 8-10.
To be on the safe side, I would use a LARGE squash or two mediums and then increase your stock and seasonings.
Ok perfect thank you!
I am happy to help! If you make it, let me know how you liked it!! 🙂