Roasted Butternut Squash Soup

Soup for a Cold Winter Night!

I had a butternut squash sitting around for 3 weeks and I wasn’t sure what I wanted to do with it. When I bought the squash I wasn’t paying attention and thought I bought a spaghetti squash, OOPs!

I decided to make soup and went in search of a recipe. I found a recipe by Andrew Weil on a Martha Stewart video.

I modified my recipe slightly and I have to say it came out delicious. My husband loved it too. The roasted vegetables makes all the difference by giving it a rich earthy flavor. I give you a printable recipe at the end of the blog.

Start with a clean 2-2.5 lb. butternut squash. Cut it in half lengthwise.

Next use a spoon to scoop out the seeds.

Peel the skin off the butternut squash. I also added 1 small sweet potato with skin removed. I just didn’t take a picture of it.

Next you want to…

Cut the squash into chunks.
Quarter 2 onions
Clean 4 cloves of garlic and leave whole

I also peeled and cut into chunks 1 small Jazz apple because that is what I had. I placed everything into a roasting pan. I had the oven preheating at 400 degrees F

I seasoned the vegetables with 2 tbs. of (EVOO) extra virgin olive oil
1/4-1/2 tsp of powered chili powder ( this is my best guess, I never measure)
Pinch or so of Chili Pepper
1/4-1/2 tsp White Truffle Sea Salt. You could use any salt you like.

Mix the seasoning into the vegetables evenly.

Roast the vegetables for 40-50 minutes stirring every 15min. until fork tender.

When the vegetables are done take out of the oven and place into a stock pot.

Add 4 cups of Organic Low-Sodium vegetable stock to the pan. I then pureed the vegetables with an immersion mixer. You could also puree in a food processor. Warm the soup in the pan to desired temperature.

To serve I added a sprinkling of parmesan cheese, a dollop of sour cream, and a pinch of oregano for color. The soup tasted amazing and made the house smell wonderful.

Have you ever made butternut squash soup?

I hope you enjoy!

Print Recipe