Roasted Butternut Squash Soup

Fall is in the air..ok, well today was 89 degrees so I guess today doesn’t count. But it did feel like fall this past weekend which inspired me to buy a butternut squash at the farmers market. I love butternut squash, especially when it’s made into Roasted Butternut Squash Soup. Delicious!

I have made many butternut squash soups in my day. This time I decided to try roasting the butternut squash instead of the way I usually cook it (by pealing and boiling it).

I started by cutting the butternut squash in half

then scooped out the seeds and dropped a little scoop of butter where the seeds used to be and laid fresh rosemary on each squash.

While the butternut squash roasted in the oven I sauteed garlic and onion

and then added the chicken broth and butternut squash in and simmered

I let this simmer for 25 minutes to bring the flavors out and then ran sections of the soup through the food processor to the desired consistency (TIP: Do not fill the food processor over the line on the side that says “liquid max.” Apparently I didn’t notice this line one time and filled liquid above it and it went everywhere. You will have to process or blend this in parts.)

I really loved the warm flavors of the allspice, cinnamon and nutmeg (if those spices don’t scream fall I don’t know what does!) that the roasting brought out with hints of rosemary. This is now my go-to way to cook butternut squash…oh, AND I don’t have to deal with peeling the butternut squash, which I always hated, because once it is done roasting it can easily be scraped out of the skin.

Roasted Butternut Squash Soup

Ingredients (serving size 5-6)

Adapted from Greedy Gourmet’s Simple Butternut Squash Soup

1 medium butternut squash (2-3 lbs)

1/2 tsp butter in each hole of the butternut squash

1 large sweet white onion

¼ tsp allspice

¼ teaspoon nutmeg

1/8 teaspoon cinnamon

6 cups chicken broth or vegetable broth

To taste sea salt and fresh ground black pepper

Directions

Preheat oven to 400.

Slice the butternut squash in half and scrape the seeds out. In each hallowed out section put 1/4 teaspoon of butter (1/2 teaspoon total) and a few rosemary sprigs on each squash.

Place the squash on a baking pan and roast for 35 minutes or until tender when pricked with fork.

While the squash is roasting heat the olive oil in a large saucepan. Add the onion gently sauté until tender. Add garlic and saute for another 2 minutes.

Once the onion is tend add the butternut squash and chicken or vegetable stock and stir well. Bring to the boil. Simmer for 25 minutes.

Blend parts of the soup with a hand-held blender or a food processor to desired consistency.

Add sea salt and fresh ground black pepper to taste and serve with warm bread or croutons.

Obviously I loved this Roasted Butternut Squash Soup and I hope you do too!