Roasted Butternut Squash Soup

Before heading out on last weekend's road trip up north, I made a pot of roasted butternut squash soup to bring with us. The soup is everything you want in a fall lunch - thick, tangy and sweet. It travels well in a thermos and tastes even better the next day. I posted a how-to on my Instagram Stories and now I am sharing the recipe below. Enjoy!

Roasted Butternut Squash Soup


Large butternut squash, peeled and cubed
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 onion, diced (yellow or white)
1/4 cup celery, diced
1/4 carrot, diced
1/2 Teaspoon cinnamon
1 box (900ml) chicken stock
1-2 cups of sour cream *optional
sea salt and pepper

Pre-heat over to 375. In a frying pan, melt butter over medium high heat. When melted, add the diced butternut squash and fry until brown and soft, approx 15 minutes. Add salt and pepper. Place on a cooking sheet (or use over safe fry pan) and cook in the over for an additional 15 minutes.

In a cast-iron pot (or stockpot) heat the olive oil over medium high heat. Add the onion, carrots, celery and cinnamon. Saute until onion browns, approx 15 minutes. Sprinkle with salt and pepper. Add chicken stock and bring to a boil and simmer for 5 minutes. Remove squash from oven and place in a heat proof bowl. Mash with a potato masher and add to chick stock mixture. Reduce to low and simmer 10 minutes.

Puree in batches to ensure a smooth texture. Add salt and pepper to taste. For a tangier taste, whisk in 1-2 cups of sour cream.

Half and seed a large butternut squash

To make chopping easier, cut off bulbous section. With a sharp knife, cut skin off in large strips. Chop the flesh into cubes

Add squash to melted butter and saute until brown

Roast in 370 degree over for 15 minutes

Heat olive oil and cook onion, carrot, celery and cinnamon in cast iron pot. Add chicken stock and simmer

Mash roasted butternut squash

Add to chicken stock

Using an immersion blender, puree in batches

Add sour cream to taste

This roasted butternut squash soup makes a great fall lunch or dinner, just add some french bread and butter! The temperature is dropping rapidly and this soup will be on repeat for a while. Let me know if you try it, I'd love to hear what you think! 

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