Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Today finally feels like fall in Los Angeles, it’s 70 degrees, cloudy, and the perfect day for this roasted butternut squash soup. (You may think I’m being facetious, but my family knows I’m dead serious, and don’t question that I’m wearing three layers and fuzzy socks around the house. Temperature is relative, ok?)

Roasted Butternut Squash Soup

The idea for my roasted butternut squash soup came from my mom, who is effortlessly creative in the kitchen. She made a similar version last week, adding in roasted veggies to give her soup some texture. This got me to thinking, why not make the entire soup from roasted veggies??

Roasted Butternut Squash Soup

So here’s the scoop: one sheet pan, a glorious combo of a few vegetables, plus half an apple (thanks mom!), all roasted until soft. Then the whole pan gets simmered in chicken bone broth, or veggie broth if you prefer, and blended until creamy. Finish with a dollop of whole fat plain Greek yogurt, sourdough croutons, and a handful of crispy chickpeas, and oh my SWOON. I’ll be enjoying this until next week, we we’ll be back at the beach and 80 degree heat!

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Prep Time10 mins
Cook Time1 hr 15 mins
Cooling time10 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Keyword: fall, roasted, creamy, vegan, plant based, easy
Servings: 8
Author: thymeforhoney

Equipment

  • Immersion blender or food processor

Ingredients

  • 1 large butternut squash
  • 1 red onion
  • ½ an apple
  • 1 potato
  • 1 head of garlic
  • 2 tbsp olive oil
  • 4 cups chicken bone broth or vegetable broth
  • Pinch of salt and pepper

Instructions

  • Preheat your oven to 400 degrees. Peel, seed, and cube your butternut squash into about 1” pieces. Quarter the onion, apple, and potato. Break open the head of garlic into separate cloves, but don’t peel.
  • Place veggies on a rimmed baking sheet, toss with olive oil, salt and pepper, then bake for 30 minutes, stirring halfway through.
  • Once the sheet pan is done baking, carefully scoop the veggies into a stock pot. Be sure and peel the roasted garlic cloves at this point, we don’t want the skins in the soup. Use caution as the garlic will be piping hot.
  • Add the broth and bring to a simmer. Cover and continue cooking for 45 minutes, stirring once or twice.
  • Remove the pan from the heat and allow to cool uncovered for 10 minutes before attempting to blend.
  • I found an immersion blender to be the best tool for the job, also the easiest to clean. But a food processor will definitely do the trick, as will a regular blender, just allow a little extra cooling time, and blend in batches.
  • Blend until creamy. Top with a spoonful of full fat plain Greek yogurt, croutons, or crispy chickpeas.

Roasted Butternut Squash Soup

Comments

%d bloggers like this: