Roasted Butternut Squash Soup

Hello Everyone! I hope you all had a good weekend! I have another fall recipe to share with you today. For those nights when the weather gets chillier (and it’s actually starting to feel a little cooler in the evenings now!) this is the perfect cozy and satisfying dinner that’ll instantly warm you up! The soup is wonderfully creamy and smooth and has so much flavor thanks to the butternut squash being roasted. Besides it being really delicious, what I love about this soup is the bright orange color, because it just screams fall! Serve this with a big piece of fresh crusty white bread, and you have a great fall dinner ready in under an hour!

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Roasted butternut squash (mine was about 2.5 lbs)

2 tbs olive oil

1 small onion, diced

1 tbs unsalted butter

2 – 3 cups low sodium or homemade chicken stock

Salt & Pepper

Optional: 1 – 2 tbs half & half or heavy cream

1. First, roast the butternut squash. Peel it, slice it in half lengthwise, scoop out the seeds, then cut it into 1 inch cubes. In a large bowl, toss it with 2 tbs of olive oil and season it well with salt and pepper. Spread the butternut squash cubes evenly on a large baking sheet, and bake at 400 deg F for about 30 – 35 minutes, or until soft, then let cool. (You could of course just cook the butternut squash instead of baking it, but I love how much more flavorful it gets when you roast it!)

2. In a small pan, saute the diced onion in the butter over low heat, until translucent, then set aside and let it cool. In a medium sized cooking pot, warm up the chicken stock. Place the cooled roasted butternut squash and sauteed onion in your blender, add about a cup or so of the chicken stock (make sure the chicken stock isn’t piping hot) and puree until smooth, or until it has your desired consistency and texture.

3. Then, add the butternut squash mixture back into the pot with the rest of the chicken stock and let it cook for about 10 minutes (I used about 2 1/2 cups of chicken stock for the recipe, but it depends on how thick/thin you want your soup!) Make sure you taste it and adjust the seasoning to your taste! If you want to make the soup a little extra thick and silky, add in a little bit of half & half or heavy cream! Serve hot with some crusty bread!

For another great butternut squash recipe, try THIS Fall Quinoa Salad (picture on left) with roasted butternut squash, fresh spinach, dried cranberries and chopped walnuts! And to serve alongside this butternut squash soup, try THIS NY Times No-Knead Bread (picture on right)!