There is nothing better on a fall weekend than staying home, watching some football or a movie, and making a big, delicious pot of soup for the whole family to enjoy.
This recipe for Roasted Butternut Squash Soup is one of my favorites, because it is simple to make, and requires very few ingredients. It also has a healthy boost of Vitamins A and C, while also being high in fiber and low in fat.
It’s definitely not low in taste though. Roasting the squash first really brings out the nutty, sweet flavor, and this soup is exploding with flavor.
Roasted Butternut Squash Soup
- 3 cups of butternut (or almost any other squash), peeled and cubed
- 1/2 onion, diced
- 2-3 cloves garlic
- 2 cups chicken stock
- 2 tbsp olive oil
- 1/2 tsp ginger
- Creme Fraiche to garnish (or sour cream, or plain Greek yogurt)
- salt & pepper to taste
Instructions:
1. Place the cubes of squash in a glass baking dish. Drizzle the olive oil and some salt and pepper on top. Roast in a 400° oven for 30 minutes.
2. In a large sauce pan, add a drizzle of olive oil and cook the onions and garlic until they are translucent.
3. Add the chicken stock and simmer for 5 minutes.
4. Add the roasted squash, salt, pepper, and ginger, and simmer another 5 minutes.
5. Using either a stick blender or an upright blender, blend everything in the stockpot together until the mixture is smooth.
6. Serve hot, topped with a dollop of creme fraiche.
Feel free to double or even triple this recipe – soup freezes wonderfully and it’s a great feeling to be able to have “fresh” homemade soup from the freezer during a busy week. Any freezer container will work, but I prefer plastic storage bags because you can freeze the soup flat, and then store it upright, taking up less room in the freezer.
Roasted Butternut Squash Soup
Ingredients
- 3 cups butternut or almost any other squash, peeled and cubed
- 1/2 onion diced
- 2-3 cloves garlic
- 2 cups chicken stock
- 2 tbsp olive oil
- 1/2 tsp ginger
- creme fraiche to garnish or sour cream, or plain Greek yogurt
- salt & pepper to taste
Instructions
- Place the cubes of squash in a glass baking dish. Drizzle the olive oil and some salt and pepper on top. Roast in a 400°F oven for 30 minutes.
- In a large sauce pan, add a drizzle of olive oil and cook the onions and garlic until they are translucent.
- Add the chicken stock and simmer for 5 minutes.
- Add the roasted squash, salt, pepper, and ginger, and simmer another 5 minutes.
- Using either a stick blender or an upright blender, blend everything in the stockpot together until the mixture is smooth.
- Serve hot, topped with a dollop of creme fraiche.
Notes
Nutrition
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I didn’t make any squash soup last year… perhaps this year I will.
Yum! I do love squash, and this would be a wonderful way to enjoy it on a chilly fall day. Love the bowl in the picture as well.
So comforting and love that bowl!
I am adding this to my recipe box! Looks very good and a perfect comfort food for fall.
I love butternut squash, and I never had it as a soup! I don’t know why. The dollop of sour cream or Greek yogurt or creme fraiche is going to make this just so special. I think my favorite part is that is freezes well – I love having something all prepared and just ready to go!