This creamy roasted butternut squash soup is perfect for winter and easy to make! The ultimate comfort food for the season!
Creamy soup without the cream? Say it isn’t so! Oh, it’s so. Today’s Fall themed soup was inspired by a recent late-October visit to my farmer’s market but it works just as well with anything from asparagus to tomatoes. My trick to a comforting bowl of goodness is sitting on your counter: the blender. When combined with simple ingredients like onion, garlic, and chicken broth, this hardy Winter vegetable purees into a warm and comforting bowl of happiness. And unlike most versions served in restaurants, it doesn’t contain 2 sticks of butter.
Take the time to roast the squash first. This simple step allows the natural sugars found in the squash to caramelize. The end result is a major flavor boost without any extra calories. Want to spice it up? Add a dash of cinnamon, cloves or nutmeg. Fan of Indian flavors? Throw in a teaspoon of curry or garam masala. Butternut squash is a blank canvas just waiting for you to flavor it with any number of spices from around the world. Let your imagination take you to lands far away.
Your spoon is waiting.
Roasted Butternut Squash Soup With Chicken Broth
Ingredients
- 1 large butternut squash peeled, halved and seeded
- 2 tsp unsalted butter
- 1 large onion diced
- ½ tsp dried thyme
- ½ tsp dried sage
- ½ tsp kosher salt
- ¼ tsp pepper
- 2 cloves garlic sliced
- 4 c chicken broth low sodium
Instructions
- Pre-heat oven to 350 degrees.
- Trim ends off butternut squash and peel with a wide peeler.
- Cut squash in half lengthwise.
- Remove seeds and roast or toss.
- Spray baking sheet with non-stick spray and roast squash, flat side facing down (skin side facing ufor 30 minutes or until squash is fork tender.
- (Roasting the squash brings out maximum flavor as compared to cubing and cooking in chicken broth.)
- While squash is roasting, melt butter over medium heat in a large soup pot and saute onions for 7-8 minutes until soft.
- Add salt to the onions to help release the juices.
- Stir in remaining spices and garlic, cooking for an additional minute or two.
- Remove squash from oven and cut into large chunks.
- Add squash to onions in pot and cover with broth. Bring to a boil and simmer for 5 minutes or until squash is completely cooked through.
- Working in batches, use a blender to puree soup until smooth. Check for seasoning before serving.
- Garnish with roasted seeds.
Leave a Reply