De Ma Cuisine



November 2012



Roasted Butternut Squash Soup

Written by , 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
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!
  • 3 butternut squash
  • 4 cloves garlic
  • 2-3 T olive oil
  • 6 T unsalted butter*
  • 1 T balsamic vinegar
  • 5-7 C vegetable stock
  • 1½ to 2 t salt (*if you use salted butter, reduce the amount of salt)
  • ¼ 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)
  1. 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.
  2. Cook bacon or chop almonds.
  3. 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.
  4. 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.
  5. To serve, top with a drizzle of cream, some chopped almonds or bacon, and some Gruyère.
**This soup is vegetarian unless you include the bacon.




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  1. Heather Dunn

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