Roasted Butternut Squash Soup

Bowl of Butternut Squash Soup with a little goat cheese and chives for garnish

Tis the season for squash, and butternut is the best! The color, texture and taste says it all! I just love making my ROASTED BUTTERNUT SQUASH SOUP! Butternut squash is one of those vegetables where the taste is sweet and you feel like you are getting a dessert instead of a vegetable! Especially when it’s made into a soup!

Bowl of butternut squash soup with a spoon in it and a garnish of goat cheese and chivesThis soup feeds my soul. Serve it as an entrée or before a main course! And if you don’t have time to cut up a large butternut squash then go for the ready cut pieces in your supermarket’s produce aisle! That’s what I did because weeknights are pretty crazy for me! This recipe makes a lot so you’ll have some left over for lunch or dinner during the week.

Blended butternut squash soup just after adding light cream and blending it with an immersion blender.

No excuse to get that serving of vegetables in your day! I so know you’ll enjoy this recipe!

Until next time…

Let’s get cookin’

Madeline 

Butternut Squash Soup

This silky smooth and creamy butternut squash soup is the perfect soup for a fall or winter night when you want something comforting and fall-like! Butternut squash has a sweetness that when added with some cinnamon and nutmeg, bursts with flavor! Garnish with a little goat cheese and chives, and you have a filling and delicious lunch or dinner! Yum!
Prep Time45 mins
Cook Time1 hr
Course: Dinner, Lunch, Main Course
Cuisine: All
Keyword: butternut squash, comfort food, Creamy, fall, fall foods, soup, squash
Servings: 8 people
Author: Madeline Kohler

Equipment

  • 4 - 8 Quart Pot with Lid
  • Cutting Board
  • Cookie sheet or large aluminum pan to roast squash
  • Immersion blender

Ingredients

  • 40 ounces butternut squash, diced in 1-inch cubes
  • 2 tbsp Madeline's Blended Oil Seasoning (split: refer to instructions) can substitute olive oil
  • 4 cloves garlic, minced
  • 1 cup onion, diced
  • 1 cup celery, chopped
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 sprigs fresh sage can substitute1 tsp dried sage
  • ¼ tsp Hoby's Essentials Rosemary Salt Blend optional
  • 1 tsp Hoby's Essentials Happy Paprika can substitute ½ tsp paprika and ½ tsp cumin
  • 4 cups chicken stock or chicken broth can substitute vegetable broth
  • 1 small apple, diced
  • 1 tbsp maple syrup
  • 1 cup light cream or coconut milk
  • salt and pepper to taste

Instructions

  • Preheat your oven to 400° convection roast or bake if you don't have convection roast.
  • Lay the squash out on a cookie sheet or large aluminum pan.
  • Sprinkle 1 tbsp. of Madeline's Blended Oil Seasoning (or olive oil) on the squash.
  • Sprinkle with Hoby's Essentials Happy Paprika or the substitute.
  • Toss until the squash is coated well. Roast for 30 minutes, until squash is soft.
  • Sauté on low - medium heat the celery, onions and garlic and rosemary sprigs (or dried rosemary) with 1 tbsp. of Madeline's Blended Oil Seasoning or olive oil substitute. Sauté until the vegetables are soft.
  • Add the roasted squash into the pot, stirring to mix. Add the diced apple, cinnamon and nutmeg, stirring to blend in. Optional: Hoby's Rosemary Salt Blend.
  • Add maple syrup and chicken broth, bring to a boil, and let simmer for 15 minutes.
  • Pour in light cream or coconut milk, stirring to blend well.
  • Using your immersion blender, blend the soup mixture until all ingredients are well blended and smooth with no lumps. You can pour the soup into a blender instead, but it will take a couple rounds.
  • Simmer for 5 - 10 more minutes. Salt and pepper to taste.
  • Serve with goat cheese and chives for added flavor!

Notes

Blended butternut squash soup just after adding light cream and blending it with an immersion blender.

 

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