Roasted Butternut Squash Soup

Fall is my -absolute- favorite time of year. Never mind that it is officially November and still 85+ degrees outside… Along with (slightly) cooler weather, Fall food is probably my favorite thing about the season. That means pumpkin spice everything, apple pie, chili, melty cheese, mashed potatoes, and everything warm and ooey & gooey.

After pumpkin muffins, one of the first things I always like to make in the Fall is Roasted Butternut Squash Soup. Served with a gooey grilled cheese sandwich, it is the epitome of Fall for me. It doesn’t hurt that it is nearly fool proof to make.

A Texas Wife's Roasted Butternut Squash Soup

This hearty soup is sure to warm you up on those cool Fall evenings! Paired perfectly with an adult grilled cheese or pork chops!

  • 1 large butternut squash
  • 15 baby carrots
  • 2 tbsp olive oil
  • 2 sprigs rosemary
  • 2 tbsp butter
  • 1 medium onion, rough chop
  • 4 cloves garlic, minced
  • 5 cups chicken stock
  • 1 tsp chipotle powder
  • 1 tsp freshly ground nutmeg
  • 1 cup heavy cream
  • salt & pepper to taste
  1. Start by peeling and chopping the butternut squash in to 1-2 inch chunks. Lay the squash pieces in a single layer over 2 sheet pans. Drizzle with olive oil, season with salt & pepper, and top with rosemary sprigs. Roast at 400 for 20 minutes. Flip the squash pieces over and roast an additional 20 minutes until golden brown and soft. Discard rosemary. Remove from oven and allow to cool. 

  2. Spread the baby carrots in a single layer on a sheet pan. Drizzle with olive oil and season with salt & pepper. Roast 7 minutes at 400. Give the pan a good shake to turn the carrots and continue roasting about another 7 minutes until golden brown and soft. 

  3. While the carrots are roasting, melt the butter in a large, heavy bottom, pot (I like to use my enamel Dutch oven). Add the onion and cook over medium/low until the onions are very soft and begin to brown. Add the garlic and cook for another minute, stirring constantly so the garlic doesn’t burn. 

  4. Add the squash, carrots, stock, chipotle powder, and nutmeg to the pot. Bring to a boil. Reduce to a light simmer and cook for about an hour. 

  5. Use an immersion stick blender to blend until smooth. Add heavy cream and mix well. 

  6. Enjoy!

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