Roasted Butternut Squash Soup
In celebration of all things orange, it’s time for Butternut Squash Soup! Now that it’s finally colder where I live, I can bring out my stack of soup recipes. I love Butternut Squash Soup when it’s sweet and has a little kick. This recipe originally called for 3 squash, but unless you’re planning on feeding 40 people, a single gourd will do.
Roasted Butternut Squash Soup
1 large butternut squash, peeled and cubed
1 cup carrots, peeled and cubed
1 large sweet potato, peeled and cubed
1 cup coarsely chopped red onion
2 tablespoons olive oil
5 cups chicken broth
1 cup whole milk or cream
2 teaspoons kosher salt
¼ teaspoon cayenne pepper
1 teaspoon cinnamon
In a large bowl, toss the vegetables with olive oil. Spread in a single layer on a greased baking sheet. Roast for 15 minutes at 425 degrees. Add the onion and roast for 10 more minutes. Remove from the oven and puree the vegetables with the chicken broth and milk in batches using a blender, food processor or immersion blender. Add salt, pepper and cinnamon and heat thoroughly on the stove. Makes 4 quarts or 16 1-cup servings.
Scrape out the seeds of your butternut squash...just like a pumpkin!
Roast veggies in a pan in a single layer
Topping suggestions:
- Homemade artisan bread croutons sautéed in lemon dill butter
- Toasted pumpkin seeds or pepitas
- A dallop of sour cream and a sprinkle of dried rosemary
Adapted from Ivy Bake Shoppe Cookbook
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