December 8, 2020
In the winter, I absolutely crave soups. They are healthy to eat, they fill you up and they make your tummy so warm and happy. Roasted butternut squash is one of my most favorite soups! I find that roasting each butternut squash half is so much easier than dicing up the squash. Especially since butternut squash can be so hard to cut into. Plus roasting the butternut squash helps to carmelize it and bring out its natural sweetness. And I love to top this soup with some goat cheese crumbles to give it an awesome creaminess. It is so delicious!
Roasted Butternut Squash Soup
5 tbsp olive oil
3 to 3/13 lb butternut squash
1 cup celery, diced
1 cup carrots, dice
1 cup onion, diced
3 cloves garlic, minces
4 cups chicken stock
6 springs thyme
Salt and pepper to taste
1 cup heavy whipping cream
Optional toppings: goat cheese and roasted butternut squash seeds
Cut the butternut squash in half lengthwise.
Scoop out the seeds (you can roast these seeds like you do for pumpkin seeds).
Place the butternut squash halves on a sheet pan with the cut side facing up.
Brush each half with some olive oil and sprinkle with salt and pepper.
Roast the squash at 400 degrees for about 45 minutes.
Score the cooked butternut squash with a knife into 1 inch cuts and scoop out the cooked squash. Set aside.
Add 4 tablespoons of olive oil to a large soup pan and sauté the onion, celery and carrots over medium heat until they soften and turn translucent.
Add the garlic and cook for 40 seconds, while stirring.
Add the cooked butternut squash cubes and thyme springs.
Cover the vegetables with chicken stock and simmer over medium-low to low for about 25 to 30 minutes. Stirring occasionally.
Remove the thyme springs.
Puree the soup with an emersion blender until it is almost totally smooth.
Add the heavy whipping cream and use the emersion blender again to make the soup super smooth.
Serve the soup hot. If you would like, top with goat cheese to give it a delicious creaminess.
Isn't this soup such a natural, gorgeous color?! It truly is one of my favorites and is the perfect soup to eat all winter long.