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Roasted Butternut Squash Soup

A great soup for Thanksgiving and throughout the winter months.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Soup
Cuisine: American, Healthy, Thanksgiving, Vegan, Vegetarian
Keyword: butternut squash, butternut squash soup, roasted butternut squash soup, soup, vegan, vegetarian
Servings: 3 bowls
Calories: 297kcal
Author: Fucci

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

Instructions

Roast the Veggies

  • Cut off the stem of the Butternut Squash. Slice the Squash in half lengthwise. Scoop out the seeds.
  • Season and thoroughly coat the cut side of the Butternut Squash with Olive Oil, Salt and Pepper.
  • Remove the ends of the Carrot. Cut the Carrot in four pieces.
  • Place two of the cut Carrots in each of the Butternut Squash Slices (where the seeds used to be. Place the Garlic (with paper on) in one side. Drizzle the Carrots and Garlic with a touch of Olive Oil to coat.
  • Turn the Butternut Squash cut side down on a baking sheet, making sure the Carrots and Garlic stay inside the Butternut Squash (Note: this will prevent the Carrots and Garlic from burning).
  • Roast at 425°F for about 1 hour until tender. Remove and let cool.
  • While the Butternut Squash is cooling, you can mince the Shallot and remove several leaves of Fresh Sage. Set aside.
  • When the Squash is cooled, remove the meat of the Squash with a spoon and place on a plate. Remove the roasted Garlic from the paper.

Make the Soup

  • In a large Pot over medium-high heat, add 1 Tablespoon of Olive Oil. Add leaves of Sage to the Oil. (Note: they will crackle and sizzle.) Turn leaves over with a Fork when the crackling stops (about 15 seconds). Season with a pinch of Salt and remove. Let cool on a paper towel. (Note: the Sage leaves will turn a dark translucent green color).
  • Turn down the heat to medium. Add Shallots. Sauté until they start to soften. Add a pinch of Salt.
  • Add the Squash, Carrots, Garlic, Chicken (or Vegetable) Stock, Cinnamon and Nutmeg.
  • Blend with the Immersion Blender. (Note: if you are using a traditional blender, BE CAREFUL as hot stuff in a blender is not a good match. Work in small batches. If you can loosen the cap of the blender a touch to help the steam escape, that will help. But BE CAREFUL!!!)
  • Give it a taste for sweetness. If it needs sweetness, add Honey.
  • Finish blending until completely smooth. (Note: if you’re making this for Thanksgiving, you can store the soup in the refrigerator for a couple of days. Then heat it up on Thanksgiving Day.)
  • Right before you’re ready to serve, add Butter to the hot soup until it melts. Stir and serve.

Nutrition

Calories: 297kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 972mg | Fiber: 6g | Sugar: 14g | Vitamin A: 30090IU | Vitamin C: 54.7mg | Calcium: 136mg | Iron: 2mg