Roasted Butternut Squash Soup
I’ve been wanting to create a roasted butternut squash soup since last fall. I had the BEST soup ever from Tullibee in Minneapolis. It’s a seasonal menu item so isn’t always available. We were just there again a few weeks ago, and they had another delicious fall soup on the menu that was similar to the squash, very good! So that is where this recipe inspiration came from, if you’re local, definitely try out Tullibee for a delicious meal!
This soup is filled with veggies, and my secret ingredient…an apple! I used squash, onions, garlic, carrots, and apples. I would have added parsnips but they were out the day I photographed this. Parsnips are similar to carrots, and would just add another depth of delicious flavor.
I used to not really care about soup growing up, and even as I started cooking and had my own kitchen, soup was never really something I wanted to make. I didn’t crave it, I don’t really consider it a comfort food, but times have changed! There’s just so much more out there other than chicken noodle soup…which honestly I don’t really care about…not even when I’m sick. I’m much more into chicken chili, tomato basil, corn chowder, and so many more!
All you need for this soup is roasted veggies, a few other ingredients, and a good blender. The veggies roast together until soft, and then get blended with stock. I used both a food processor, and then a high powered blender to really get it smooth. You may need to do it in batches depending on the size of your blender. Once its blended I re-heat on the stove in a dutch oven, add in seasonings and it’s ready!
This soup is great on it’s own, but can be easily jazzed up with extra spices like cumin, or a little kick with cayenne. I used smoked paprika for a hint of smokiness. Top it with pumpkins seeds, croutons, or even some bacon, yum! Or better yet…serve with a grilled cheese for dunking! Here are a couple of my other favorite soups:
Roasted Butternut Squash Soup
- 1 butternut squash
- 1 medium yellow onion cut in large chunks
- 4 cloves garlic
- 3-4 large carrots peeled, cut in chunks
- 2 parsnips peeled, cut in chunks
- 1 apple peeled, cut in large chunks
- olive oil
- salt and pepper
- 2 1/2 cups low sodium fat free chicken broth
- 1/2 cup coconut milk
- 1/4 tsp smoked paprika
Optional for garnish
- chopped crispy bacon
- roasted pumpkin seeds
Optional for added seasoning
- chili powder
Preheat oven to 425 degrees. Slice butternut squash open length wise, and remove seeds. Place onto a large baking sheet open-face down, along with carrots, parsnips, onions, apple, and garlic. Arrange separately because some veggies will be removed before others.
Drizzle everything lightly with olive oil, and season with salt and pepper. Bake for 15-20 minutes or until the quick cooking veggies are soft. Remove the apples, garlic, and onions from the oven and onto a separate plate or bowl. Continue to bake the carrots, parsnips, and squash for another 25 minutes, or until fork tender. Smaller chunks of parsnips or carrots may need to be removed before squash.
Once the squash is cool enough to handle, scoop out the squash. Place all roasted items and chicken broth in a food processor or blender. Blend until smooth or desired consistency is reached.
Place blended soup into a Dutch oven or stove top pot. Heat over medium heat. Stir in coconut milk, smoked paprika, and additional salt and pepper to taste. Once heated to desired temperature, serve and enjoy with suggested toppings.