This recipe for roasted butternut squash soup is healthy and delicious! And easy! You will want to savor every last spoonful. Dairy-free.
One 2-3 pound butternut squash, peeled, seeded & cut in 1 inch cubes
2 Tbsp butter
1 medium onion, chopped
5-6 cups chicken stock (vegetable stock for vegetarians)
Pinch of nutmeg and cinnamon
Salt and pepper to taste
2 Tbsp olive oil (if roasting butternut squash before adding to soup)
1 Granny Smith apple (medium to Large), peeled and chopped
Dollop of sour cream
Parsley or chopped chives for garnish
OPTIONAL FIRST STEP: Lay the squash in a single layer on the bottom of a large baking pan (Line pan first with foil for easy cleanup). Drizzle with olive oil and roast in 400 degree oven until tender and lightly browned, about 25 minutes. (If pressed for time, this step can be eliminated – I like the added flavor you get from roasting)
Melt butter in large pot. Add onion and cook until translucent, 6-8 minutes.
Add squash (roasted or not) – apple if desired – and stock (start with 5 cups, you can add more later if soup is too thick).
Bring to a simmer and cook for 15-20 minutes. Squash (and apple if included in recipe) should be tender. Remove squash and onion (and apple) with a slotted spoon and puree in a food processor or blender to desired smoothness.
Return pureed mixture to pot. Add additional stock if desired (often don’t need it). Stir in nutmeg, cinnamon, salt and pepper to taste.
Garnish with parsley or chives and serve with a dollop of sour cream if desired.
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