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 😦
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:
- 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
- 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.
- Remove flesh and seeds from cooked squash, cut into 1 inch chunks and place in a blender or food processor.
- 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.
- Add broth and cooked veggies into the blender with the squash and blend until smooth.
- Return to pot and stir in cinnamon, nutmeg, heavy cream or butter; heat through over medium-low heat (do not boil).
- Pour into bowl and enjoy.
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.