Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is an easy recipe to make and hits the spot. It is very filling and makes for a hearty meal all on its own, but add a grilled cheese and you have a very satisfying dinner, even for the old meat and potato types like my hubs!
Roasted Butternut Squash Soup recipe

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Butternut squash is loaded with healthy stuff, so it's a good gourd to add to your diet! It is relatively inexpensive and pretty easy with which to work too. Butternut squash has a milder flavor than pumpkin, which is another reason why I love it so much! No offense to all the pumpkin fans. Not only does this soup taste amazing, but the smooth, creamy texture is very comforting as it coats your palate deliciously! Mmmmmm.... it is so good!
Roasted Butternut Squash Soup

Why Butternut Squash?

Roasted Butternut Squash Soup

Recipe Prep Tips

  • For easy clean-up, line your sheet pan with foil to roast the squash.
  • Start preparing the soup while the squash is cooling.
  • Use an immersion blender (I love the Cuisinart Smart Stick), to make the soup creamy and delicious. You can also use a blender or a food processor, but the immersion blender is so much easier to use and to clean-up too! I use mine for everything these days! If you use a blender, please be very careful not to fill it too much. Also, be sure to cover the top with a kitchen towel and hold the lid on.
  • Taste, taste, and taste some more to get the seasonings just right.
  • While the soup is simmering cook up some thick cut bacon. I chop the bacon and some chives for garnish. It is delicious with the soup!
Butternut Squash ready to roast for making soup



Roasted Butternut Squash Soup

Life Tastes Good
Published 11/10/2016
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is an easy recipe to make and hits the spot. It is very filling and makes for a hearty meal all on its own, but add a grilled cheese and you have a very satisfying dinner, even for the old meat and potato types like my hubs!

Ingredients

  • 2 lb Butternut Squash, cut in half and seeds removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon freshly minced garlic
  • 1/3 cup yellow onion, chopped
  • 3 cups water
  • 1 tablespoon chicken base
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon freshly cracked black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 8 ounces cream cheese, softened
  • 2 slices thick cut bacon
  • Chopped chives

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with foil. Cut the squash in half and remove the seeds. In a small bowl mix together a tablespoon of olive oil with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste. Add 1 teaspoon freshly minced garlic. Brush this mixture onto the cut sides of the squash. Roast, cut side up, for about 45 mins. Remove from oven and let cool.
  2. While the squash is cooling, melt 4 tablespoons butter and saute 1/3 cup onion in a stockpot until soft. Add 3 cups water, 1 tablespoon chicken base, 1 teaspoon fresh thyme leaves, 1/4 teaspoon freshly cracked black pepper, and 1/8 teaspoon ground cayenne pepper. Bring to a boil, stirring. Then reduce heat and let simmer.
  3. When squash is cooled enough to handle, scoop out the flesh and add it to your stockpot with 8 ounces of cream cheese. Using an immersion blender, blend until smooth and creamy. After blending well, simmer the soup for 30 minutes to an hour. The longer you simmer the more enhanced the flavor will be.
  4. While the soup is simmering, cook up some thick cut bacon. Chop the bacon and some chives for garnish. It is delicious with the soup! Prior to serving be sure to salt to your tastes.
NOTE: You can also use a blender or a food processor, but the immersion blender is so much easier to use and to clean-up too! I use mine for everything these days! If you use a blender, please be very careful not to fill it too much. Also, be sure to cover the top with a kitchen towel and hold the lid on.

Yield: 6 Servings
Prep Time: 15 mins.
Cook time: 01 hrs. 15 mins.
Total time: 1 hrs. 30 mins.

4 comments:

  1. I have been wanting to try a butternut squash soup. This looks and sounds awesome. I have 2 butternut squash to use and this is going on the menu for tonight. Thanks for sharing!

    ReplyDelete
    Replies
    1. You're welcome! We really liked it a lot and it tastes even better today. I want to try the allrecipes.com 'Easy Butternut Squash Ravioli' too. Uh oh the soup has me addicted to butternut now...

      Delete
  2. I have butternut squash ravioli in my freezer! Soup looks delish! I like to add some apple and fresh ginger to mine!

    ReplyDelete
    Replies
    1. I wished I had ginger on hand when I made this! I'm sure it goes well, and I've heard apples or pears are good with it too! I'll try that next time. The ravioli is going to happen in my house - I don't know when, but soon I hope. The allrecipes one calls for using the wonton wrappers - not sure I want to do that though. I think I might have to get a pasta roller for an early Christmas gift and just make my own raviolis - yummmm Maybe with a ginger brown butter sauce...

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