Roasted Butternut Squash Soup

There’s nothing like a bowl of soup to warm your soul when you’re feeling under the weather. I have been craving warm butternut squash soup for a while now and especially after spending a cold weekend in Washington DC. Although DC was lots of fun, the weather was freezing and I came back with a small cold 😦

bnut soup

I came up with my own recipe for butternut squash soup about five years ago and have been trying to perfect it ever since. I originally started out by only using chicken broth and pureed butternut squash. Now I’ve added vegetables, spices and heavy cream. Although, personally, I prefer it without the heavy cream.

Since this is the perfect weather for soup, I got to work in the kitchen and prepared a nice Roasted Butternut Squash Soup for lunch for the week.

Here is my recipe below:

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 1/2 teaspoons of cinnamon
  • 1/8 tbsp of nutmeg
  • 2 cans (14.5 ounces each) vegetable broth
  • 1/2 cup of Heavy Cream (optional)
  • 1/2 tbsp of butter

Directions

  1. Preheat oven to 400 degrees Fahrenheit.  Spray a baking sheet with with cooking spray and place butternut squash flesh side down on baking sheet.  Roast for 30-40 minutes until tender. Let cool.
    butternut squash roast
  2. Remove flesh and seeds from cooked squash, cut into 1 inch chunks and place in a blender or food processor.
  3. In a large heavy pot, heat oil over medium-high; add onion, carrot and celery. Cook until veggies are soft, about 6 minutes. Let cool slightly.
  4. Add broth and cooked veggies into the blender with the squash and blend until smooth.
    butternut squash blender
  5. Return to pot and stir in cinnamon, nutmeg, heavy cream or butter;  heat through over medium-low heat (do not boil).
  6. Pour into bowl and enjoy.

Tips:
Butternut squash can be a bit cumbersome to cut-up so I recommend placing the squash in the microwave for a about a minute and a half and that should soften it up.

You can also save the seeds from the squash and roast them in the oven with a little cinnamon or five spice and sprinkle them on top of the soup for a little added flavor.

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