Roasted Butternut Squash Soup
I never knew that I liked butternut squash until my friend made me roasted butternut squash soup. Ever since then, this soup has been a fall staple in my home. We make this at least twice a month. It is so easy to make, that is after you get the squash peeled. You just need a few ingredients, a few spices, and an immersion blender (or a regular blender).
We are hosting Thanksgiving this year and this is definitely going to be added to our Thanksgiving menu. My brother and his girlfriend are coming, she is gluten and dairy-free, and he is night-shade-free. This recipe is great because it is gluten and dairy free, and you can easily leave out some of the spices to make it nightshade free if you wanted. I will be reserving a bowl separate for my brother without the paprika or cayenne pepper. His girlfriend can eat butter, but you do not have to add the butter when roasting the vegetables, you can just do olive oil if you would like.
Recipe Tips & Tricks
- Peeling the butternut squash is probably the hardest part of the recipe. It is easiest if you cut the ends off of the squash and then microwave it for 30 seconds. Then cut the squash in half. Place the squash flat side down on the cutting board and start peeling the skin off with a knife or a vegetable peeler.
- If you don’t have an immersion blender, you can use a real blender, you just have to be careful. If you blend liquid that is too hot, the blender could explode, so either let it cool first or use a towel to vent the top.
- I use the bacon fat in the soup, which is optional. I think it gives it a little extra flavor. We then use the bacon crumbles on top of the soup.
- Make sure you spray your baking dish before placing the vegetables in it to prevent sticking.
- Don’t worry if your vegetables begin to brown while you roast them, that just adds some extra flavor. You will want your squash to be cooked all the way through and easily pierced with a fork.
- Swap out regular chicken broth for Knorr’s Homestyle Chicken Broth Cubes. I never use chicken broth for anything any more. It is so much more flavorful than regular chicken broth. We always have at least 2 pack of chicken and 2 packs of beef.
Equipment You’ll Need
- Immersion Blender
- Large Pot
- Roasting Pan / Casserole Dish
Roasted Butternut Squash Soup
Equipment
- Large Pot
- Immersion Blender
- Roasting Pan / Casserole Dish
Ingredients
- 1 Medium Yellow Onion Chopped
- 1 Butternut Squash Around 2 lbs
- 6 Stripes of Bacon About half a pack
- 2 1/2 Cup Chicken Broth I use Knorr Homestyle Chicken Stock
- 1 Tbsp Sage
- 2 Tbsp Cumin
- 1 Tsp Cinnamon
- 1 Tsp Paprika
- 1/2 Tsp Cayenne Pepper
- Salt and Pepper, to taste
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- Chives optional for garnish
Instructions
- Preheat your oven to 425 degrees.
- Peel and dice your butternut squash and onion.
- Spray roasting pan with pam, add the onion and butternut squash. Season with salt and pepper. Toss the squash and onion in the olive oil, and place pats of butter around the vegetables. Roast for 40 minutes.
- While vegetables are roasting, heat pot to medium heat. Cook bacon until crispy. Remove the bacon from the pot, keep the bacon fat for the soup. Remove from heat until the vegetables are done.
- Once the vegetables are tender, add them to the bacon fat and reheat over medium heat.
- Add chicken broth, sage, cumin, cinnamon, paprika, cayenne pepper, and salt and pepper. Stir and allow to cook for about 3 minutes.
- Using the immersion blender, blend until smooth. Allow soup to simmer for a few minutes to incorporate all of the beautiful seasonings you added. Top with chives and crispy bacon and enjoy!
I hope you enjoy this soup as much as I do. If you try it, let me know how it goes and any modifications you made to it.
Check out some of my other recipes
