Roasted Butternut Squash Soup

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.

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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.

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 Veggie’s all cut up, drizzled in Olive oil and tossed in salt & pepper. Easy Peezy.

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After sauteing the onion, I added my stock and other seasonings.

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When the vegetable are ready, I add them to the stock and simmer for about 5 minutes.

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Add the cream, stir and taste. Here is where you might add additional seasoning.

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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

Ingredients

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

Directions:

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!

Author: Bobbe

I'm just a person. I've been a mystic sharing inspirational experiences and stories my entire life. This blog is a personal experiment in self reflection and expression with a few recipes sprinkled in for good measure. (I've always got something cooking!)

6 thoughts on “Roasted Butternut Squash Soup”

    1. 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.

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