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How to Make Roasted Butternut Squash Soup

An easy, step-by-step guide to making the perfect, comforting soup for fall

How to Make Roasted Butternut Squash Soup
How to Make Roasted Butternut Squash Soup
This image courtesy of theseasonedmom.com

As soon as the early fall air turns cool, there’s nothing that sounds more comforting than a warm bowl of soup at suppertime. Roasted Butternut Squash Soup is a crowd-pleasing option that takes advantage of seasonal produce and appeals to both adults and children. It’s thick, hearty, healthy and satisfying on a chilly evening!
 
Roasting the squash before adding it to the soup results in an incredibly flavorful, rich, and naturally sweet dish that doesn’t need many additional ingredients. Garlic, onion, and a bit of seasoning simply highlight the taste of the vegetable. In this easy soup, Butternut Squash remains the star of the show!
 

Yields8 cups

Preparation Time15 min

Chilling Time30 min

Cooking Time40 min

Ingredients

  • 1 butternut squash (3 lbs)
  • 2 tablespoons olive oil, divided
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger
  • 1/8 teaspoon cayenne pepper*
  • 2 cups chicken or vegetable stock, plus 1-2 additional cups for thinning at the end
  • 1 tablespoon maple syrup
  • Optional garnish: sour cream and/or fresh chives

Instructions

  1. Gather your ingredients.

  2. Preheat oven to 425 degrees F.
     

  3. Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper.  Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).
     

  4. Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes.  Set aside.

  5. Next, in a large stock pot, heat remaining olive oil over medium-high heat. Saute onions and garlic for 3-4 minutes, or until slightly brown, adding a pinch of salt as they cook. Stir in ginger and cayenne pepper and cook for 1 more minute.
     

  6. Add stock, maple syrup, and squash and bring to a boil.  Cover, reduce heat, and simmer for about 10 minutes (or until the squash is very tender).
     

  7. Puree stock with a handheld stick blender, or puree in batches in a regular blender or food processor, adding additional stock slowly until the soup reaches the desired consistency. 
     

  8. Season with salt and pepper to taste and garnish. *If you don’t care for a spicy soup, omit the cayenne pepper.
     

    Recipe adapted from Gourmet Made Simple: A Fresh Approach to Flavor with Gena Knox
     

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