Roasted Butternut Squash Soup

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In one of my previous blog posts, Fall Decorations, I shared how to decorate with squash and pumpkins.  They are beautiful for displaying and just as delicious to cook with. My two favorite ways to use squash and pumpkins are to roast or make cream soups.  Here is one easy recipe to do just that.

Roasted Butternut Squash soup is a rich hearty soup packed full of flavor and perfectly fitting to make at this time of year.  Serve as a starter for a holiday dinner gathering or double the recipe to satisfy a large get together with friends and family. The ingredients were roasted to bring out their natural nutty and sweet flavors.  It’s a basic and easy soup recipe to make and delicious to eat anytime.

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Serves 6-8

Ingredients:

1   2½-3 pounds butternut squash, peeled, seeded, and cut into one-inch cubes
1   medium yellow onion, chopped
1   medium apple, peeled, corded and chopped
1   medium russet potato, peeled, and cut into one-inch cubes
2  garlic cloves
2   tablespoons olive oil
4-6 cups chicken broth
salt and pepper to taste
{optional} Crème fraiche or sour cream, for serving

Instructions:

Preheat the oven to 400°F.

1.  In a rimmed baking sheet {optional- lined with parchment paper} combine butternut squash, potato, onion, apple, and garlic cloves, drizzle with olive oil, sprinkle with salt and pepper and roast for 30-40 minutes until tender.

2.  Using a blender or food processor and working in batches, place the squash mixture and chicken broth {as needed to help blend the mixture}, process until smooth.

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3.  Pour the soup mixture into the saucepan.  Add remaining chicken broth for desire thickness consistency.  Cook over medium heat until thoroughly heated.

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4.  Serve in individual bowls with additional sprinkling of salt and pepper, a spoonful of crème fraiche/sour cream may be added and a warm slice of crusty buttered French bread.

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· print recipe ·

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Posted by Kay