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In my kitchen, when the weather turns cold, the oven turns on!  Roasting vegetables to make soup is a favorite of mine.   Roasting is an easy technique that enhances the flavor of vegetables by caramelizing the natural sugars, resulting in a deeper more intense flavor. Roasted Butternut Soup is great when topped with croutons, a splash of cream, or toasted nuts/seeds.  This soup is great with sandwiches, as a meal starter or a light snack.

Health benefits: butternut squash is rich in beta-carotene (the body converts beta-carotene into vitamin A, which benefits the immune system and eye health) and contains vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese.

How to choose: To pick a good butternut squash, look for a creamy, pear-shaped squash that feels heavy for its size. It should have thick skin.  Avoid butternut squash with soft spots.

Ingredients:

  • 1 butternut (or other winter squash), halved lengthwise and seeds removed
  • 2 Tbsp Olive oil
  • 1/2 Onion, chopped
  • 3 Cloves garlic, minced
  • 4 Cups Vegetable stock (or chicken broth)
  • Salt and pepper, to taste
  • 1 Tbsp maple syrup, brown sugar or honey
  • 1/2 tsp. dried sage or thyme
Main Ingredient(s): Butternut Squash, Garlic, Onion

How to store Squash: Place your squash in a cool dark place, such as a pantry, for up to a month.  Do not refrigerate uncooked squash.  However, if you peel or prepare butternut squash, it should be refrigerated, and should last for 5 to 7 days.

Steps:

  • Heat oven to 425°F. Coat halved squash with 1 tbsp olive oil. Cook cut side up on a baking sheet. Roast until tender, about 50 minutes to 1 hour.
  • In large pot, heat the remaining tablespoon of oil over medium-high heat. Sauté onions until soft, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, pepper and any additional seasoning, cook for 1 more minute.
  • When the squash is ready, scoop out insides and place in blender with stock in batches or mash in pot.
  • Add squash/stock puree to pot with cooked ingredients, add maple syrup and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer. Remove the pan from the heat. Can top with cream, toasted nuts, croutons, or grated cheese!
A bowl of butternut squash soup topped with croutons
Published On: November 17, 2022