30 minutes of roasting and a whirl around your blender you’ll be on your way to enjoying this rich and creamy (despite behind cream less) Roasted Butternut Squash Soup. It’s vegetarian and dairy free. If you omit the optional garnishes it can also be vegan and gluten free!
It’s soup season! Are you as excited as I am? There’s just something about a giant bowl or cup of soup to me that makes me sigh. Simple and satisfying. As soon as the temperature drops below 70 degrees here I consider it cold. I know, what can I say, I’m a true Southerner. Always have been, always will be.
This Roasted Butternut Squash is absolutely dreamy. One bite and you would assume there’s cream in there because it’s so incredibly creamy but you’d be wrong. There is no cream or dairy for that matter. It’s also vegetarian. Ticking off all the boxes with this recipe.
Some people are afraid of butternut squash because of their appearance. Here’s where I would tell them not to judge appearances, to put that unconventional beauty in your buggy/basket and take it home. If you’re not as familiar with butternut squash, they’re easier to prepare than you might imagine.
How To Peel and Cut A Butternut Squash?
Start by removing both ends. Place butternut squash on its side and carefully slice off both ends. Discard ends. Cut the squash in half.
Peel the skin off both halves of the squash with a vegetable peeler. Holding the squash in one hand, use a vegetable peeler in the other hand to peel off the skins of the squash. Discard the skin.
Use a spoon to scoop out the seeds and pulp from the lower cavity of the squash. Discard seeds and pulp.
Cut into desired form (half, rounds, cubes).
How Do You Roast A Butternut Squash?
Place peeled and cut butternut squash onto a rimmed baking sheet lined with aluminum foil or a silicon mat. Drizzle with enough olive oil to coat. Season with salt and pepper. Cook until fork tender.
Once your squash has roasted it’s time to blend.
Use a high powered blender or an immersion blender to blend your soup until creamy. Garnishes are up to you. Croutons, fried sage, creme fraiche are all great options!
Often I like to share my kitchen tips/hacks in my Instagram Stories and this week I shared that if you had stale hot dog buns, don’t throw them away. Oh no, cut them into cubes, drizzle with a little olive oil (add seasoning if desired) broil them and voila croutons! Have a lot, blitz them into homemade bread crumbs! Waste not, want not.
Want more ways to use butternut squash? Here you go …
- 1 large butternut squash, peeled, cored and cubed.
- 1/2 onion - sliced
- 1 clove garlic
- extra virgin olive oil - enough to coat
- kosher salt/black pepper
- 1 tablespoon maple syrup
- 1/2 teaspoon grated nutmeg
- 3-4 cups vegetable broth
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or a silicone mat.
- Place squash, onion and garlic onto baking sheet.
- Drizzle enough olive oil to coat. Season with salt and pepper. Toss to combine.
- Bake for approximately 25-30 minutes OR until squash is fork tender.
- Transfer roasted squash, onions and garlic to blender. Add: maple syrup, nutmeg and broth. Blend until creamy.
You can garnish with optional: fried sage, croutons creme fraiche.
- Le Creuset Stoneware 9 3/4" Pasta Bowl, White
- Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
- OXO Good Grips Swivel Peeler
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