Roasted squash soup

There’s something about store-bought butternut squash soup that just doesn’t sit right with me. It’s always too sugary sweet and creepily smooth for my tastes. But there’s something about the sound of it, “butternut squash soup” that always makes me want to try it, even though I never like it. So last night, after an unintended week-long hiatus from home-cooking, I decided to attack the butternut squash I bought a few weeks ago and try to make my own.

roasted butternut squash soup

roasted butternut squash soup

Total success. This was a mostly savory soup with just a hint of sweetness, and I didn’t bother pureeing it, which meant it wasn’t so super smooth. I treated it like baked potato soup, really, but with a 3 pound squash instead of potatoes

Roasted Butternut Squash Soup (serves 3-4)

You need:

  • A butternut squash (or other winter squash), unpeeled, halved, seeds and pulp removed
  • Salt, pepper, and olive oil for roasting
  • 1T unsalted butter (or olive oil)
  • Savory vegetable broth, about 1 cup per pound of squash
  • Salt and pepper

To do:

  1. Preheat the oven to 400*. Line a cookie sheet with foil.
  2. Put the halved, seeded squash on the cookie sheet. Rub flesh with olive oil and season with salt and pepper.
  3. Roast the squash face up for about 10 minutes, then flip over for and roast for another 30. Times will vary depending on the size of your squash.
  4. Remove baking sheet and allow squash to cool, about 5-10 minutes.
  5. Heat butter (or olive oil) over medium heat in a dutch oven or large pot. Begin to scoop the flesh of the squash out with a large spoon, transferring directly to the pot. Then, peel the remaining flesh and add, stirring as you do. The peel should come off easily.
  6. Add vegetable broth and stir frequently until soup is fairly uniform in texture. Heat over medium or a little higher for about 10 minutes, until broth is heated through.
  7. Add salt and pepper, stir, and serve.

So easy, and mostly hands-off prep. And pretty, cheap, too. Next time, I’ll roast the squash seeds and use them as a garnish to give this a little extra staying power. I’d also love to try this with acorn squash or delicata or even a pumpkin.


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