Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

You can’t find a much more comforting soup than Roasted Butternut Squash Soup.  Oh, you probably could…but this one is right up there with the best of the best.  Its deep flavors are so wonderful.  It feels creamy, but guess what, there’s no heavy cream in this soup!  Just all goodness.  Buy the pre-cut butternut squash in your produce section for making this super easy.  Delish and 100% Loon Approved!


5.0 from 1 reviews
Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
This Roasted Butternut Squash Soup has been a favorite of ours for as long as we can remember. the perfect soup when there is a chill in the air. Warms you right up. Just a wonderful flavor profile!
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Ingredients
  • 3½ to 4 lbs butternut squash, peeled, seeded and cut into 1 inch pieces
  • 2 yellow onions, quartered
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 6 cups chicken stock, or vegetable stock
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon curry powder
  • Toasted pumpkin seeds (optional, for garnish)
  • Toasted croutons (optional, for garnish)
Instructions
  1. Pre-heat oven to 425 F
  2. Place the squash and onion on two baking sheets. Toss with the olive oil and then sprinkle with salt and pepper.
  3. Bake for 45 minutes, tossing occasionally, until tender.
  4. Once the squash and onion are out of the oven, heat butter over medium heat in a large skillet.
  5. Add the garlic and ginger and saute until fragrant, about 3 minutes.
  6. Stir in the roasted squash and onions.
  7. Add in 4 cups of the stock and simmer for 20 minutes.
  8. Puree in blender, or food processor, until smooth (be careful, liquid is hot!).
  9. Return to the pot and stir in the remaining 2 cups of stock.
  10. Add 1½ teaspoons of Kosher salt.
  11. Add curry and mix. Cook until heated through.
  12. Garnish with toasted pumpkin seeds and/or toasted croutons (optional)
  13. Enjoy!

 

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