Roasted Butternut Squash Soup
Written by Rachel, Posted in Appetizers, Cheese, Dinner, Gluten Free, Holiday, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, Vegetables, Vegetarian
Roasted Butternut Squash Soup
Recipe Type: Soup, Main, Dinner, Lunch, Side
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Butternut Squash is roasted and added to browned butter to make a creamy and delicious soup. This dish is perfect for fall!
Ingredients
- 3 butternut squash
- 4 cloves garlic
- 2-3 T olive oil
- 6 T unsalted butter*
- 1 T balsamic vinegar
- 5-7 C vegetable stock
- 1 1/2 to 2 t salt (*if you use salted butter, reduce the amount of salt)
- 1/4 t pepper
- dash cayenne
- pinch nutmeg
- heavy cream (for topping)
- chopped almonds or bacon, cooked and crumbled (for topping) (optional)**
- Gruyère cheese, grated (for topping)
Instructions
- Pre-heat oven to 350F. Halve squash. Brush cut side with olive oil. Place oiled side down on a baking sheet. Cut tips off garlic and drizzle with olive oil. Wrap in foil and place on baking sheet. Cook squash and garlic 45 minutes to 1 hour, or until squash is tender. Remove and cool slightly. Squeeze garlic and scrape squash from skin.
- Cook bacon or chop almonds.
- Heat a soup pot. When it’s hot, add butter. Cook over med heat until it’s browned. Add squash, garlic, seasonings, balsamic vinegar, and vegetable stock. Bring to a boil.
- Turn off heat and blend with a hand blender (using the “S” blade) on 5th speed (high), or in batches in a regular blender (be sure to remove the middle plug in the lid and cover with a towel). Blend until smooth. Return to heat and simmer. Taste and adjust seasonings. If it’s too thick, add more stock.
- To serve, top with a drizzle of cream, some chopped almonds or bacon, and some Gruyère.
Notes
**This soup is vegetarian unless you include the bacon.
I’m making this tonight!
How’d you like it?
I made this today with a few slight variations…. SO GOOD!!! Making it even better was having fresh organic butternut squash. I topped mine with almonds, no bacon.
I couldn’t justify the price of the cheese in the recipe. So I substituted Gouda cheese. I also substituted that heavy cream with coconut cream. It added just a hint of sweetness. 🙂
I’m so glad you liked it, Heather! I’m with you on using what you have. I love gruyere, so we often have it on hand, but if not, I’d totally use something else. Same with the heavy cream. I love the coconut milk idea too. I made a similar soup yesterday but wanted to make it dairy-free so I used coconut milk. It was delicious!