Tuesday, April 8, 2014

Creamy Roasted Butternut Squash Soup

After a long weekend of food indulgences, my tummy was in need of something a little lighter.  I haven't been to the store in a while so I went to my fridge to see what I had to work with.  Low and behold I saw this beautiful butternut squash, so instantly I thought SOUP!  I had never had butternut squash soup before until I tried it once during my semi-annual pilgrimage to Williams-Sonoma.  It was smooth, silky, luscious, and DELECTABLE!  I wasn't about to pay the obscene price that they wanted for their puree, so when I got home, I began the Google process to find out the best way to make my own.  After a lot of trial and error, I finally perfected my recipe and it is AMAZING!!!  I can't wait to share it with you so let's get started....

Creamy, Roasted Butternut Squash Soup:
*Prep-Time:  10 minutes  *Cook Time:  20 Minutes  *Difficulty:  Easy  *Servings:  6-8


  • 4 c. Roasted Butternut Squash Puree (About 2 medium sized squash)
  • 1/4 c. Heavy Cream
  • 1 Onion, finely diced
  • 1 tbsp. Garlic, minced
  • 2-3 tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. Thyme
  • 1/4 tsp. Sage
  • 1/4 tsp. Turmeric
  • 1/8 tsp. Cayenne pepper
  • Salt and Pepper to taste
In order to make roasted butternut squash soup, you must first roast the squash.  I know that is sounds tricky, but you will be surprised at how easy it actually is!

Preheat the oven to 350 degrees.

First you will need to cut the squash in half and spoon the "guts" out.

Then place the squash face down on baking sheets.
I line my sheets with foil for easier clean-up.

Put them in the oven for 90 minutes.

After 90 minutes remove them from the oven and allow them to cool.

You will need to scoop the flesh from the skin, but as you can see, it pretty much just falls right out.

Using a potato masher, mash the squash.

Next place a large pot over a medium/high heat.
Once hot add the olive oil and onions.
Allow the onions to cook until they are tender and translucent.

Now you will add the garlic, sage, thyme, turmeric, and cayenne pepper.
Let cook for 1-2 minutes.
This will help cook the rawness out of the garlic, and reconstitute the oils in the dried herbs.
It will wake them up, so to speak!
They have been sitting in your pantry for a while ya know!  :)

Now you will add the butternut squash puree...

and the chicken stock.

Whisk together until smooth.

Bring the soup to a boil, then drop it to a simmer, and let simmer for 10-15 minutes
until soup thickens.

Using an emergent blender to blend the soup to a perfect smoothness or you can do it in a food processor or blender in small batches.

Return the pureed soup to the pot and add the cream.
Stir it all together.

Ladle out into your favorite bowl and enjoy!

I like to serve this soup with garlic toasts, homemade croutons, or
Gruyere grilled cheese soldiers! 

This soup is so delicious and it is also a great way to expose those picky eaters to some new flavors!
I know it is going to be the perfect way to warm up during these chilly nights!

As always,

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~

Creamy, Roasted Butternut Squash Soup:
*Prep-Time:  10 minutes  *Cook Time:  20 Minutes  *Difficulty:  Easy  *Servings:  6-8


  • 4 c. roasted butternut squash puree (About 2 medium butternut squash)
  • 4 c. chicken stock 
  • 1/4 c. heavy cream
  • 1 onion, finely diced
  • 1 tbsp. garlic, minced
  • 2-3 tbsp. extra virgin olive oil
  • 1/2 tsp. thyme
  • 1/4 tsp. sage
  • 1/4 tsp. turmeric
  • 1/8 tsp. cayenne pepper
  • Salt and Pepper to taste

  • Directions:

    1. Preheat the oven to 350 degrees.
    2. Cut the butternut squash in half and spoon out the seeds.
    3. Place face down on a foil lined baking sheet.
    4. Roast for 90 minutes.
    5. After 90 minutes remove from oven and allow to cool. 
    6. Scoop the flash from the squash. 
    7. Using a potato masher, mash the squash.
    8. Place a Dutch oven over medium high heat and allow to get hot.
    9. Add olive oil to the pot.
    10. Add the diced onions and allow to cook until soft and translucent.
    11. Add the garlic, thyme, sage, turmeric, and cayenne pepper to the pot and allow to cook for 1 minute.
    12. Add the mashed squash.
    13. Add the chicken stock.
    14. Whisk until smooth.
    15. Bring to a boil and lower to a simmer. 
    16. Allow soup to simmer for 10-15 minutes.
    17. Blend the soup until smooth and return to the pot.
    18. Add the cream and stir.
    19. Taste for seasoning.
    20. Serve and Enjoy!


    Post a Comment