Roasted Butternut Squash Soup

There’s nothing like a really good tasting soup.  This Roasted Butternut Squash Soup is great for lunch or for one of those “fancy little soups” that you get before a meal.  And let me tell you, it’s delicious and, for the most part, pretty simple to put together.  The key to this soup is the roasted bit.  You just cut the squash in half, chop up some other veggies, add some olive oil, salt and pepper, put them all on a cookie sheet and throw them in the oven to roast.  Something about roasting just brings out a warm, comfort feeling taste that makes you feel good!

Roasting butternut squash is easy.  You cut it in half and put the cut side face down on the cookie sheet.  Once it’s done roasting, you peel the skin off.  The skin should come off fairly easy if it’s cooked long enough.  Some people, don’t even take the skin off, so if little bits of skin are left on that’s okay as it is all blended at the end and who doesn’t need a little extra fibre and vitamin A!!

Once you’re finished roasting, everything goes in a pot and cooks through for about 20 min.  Once it’s finished cooking, it is blended and then your soup is done.

I’ve made different versions of this soup and I have to say, I really like how this turned out.  Give it a try, you won’t be disappointed.

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Roasted Butternut Squash Soup

Roasted butternut squash, onion, garlic, carrot blended soup.

Course lunch, Side Dish, Snacks, Soup

Cuisine American

Keyword butternut squash, carrot, coconut milk, curry, pureed, soup

Servings 6 approx.

Ingredients

• 1 small-medium butternut squash
• 5 peeled garlic cloves halved
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 tbsp olive oil
• 4 cups chicken or vegetable broth (Better Than Bouillon is the best)
• 1 tsp curry powder
• 1/2 can coconut milk

Instructions

1. Cut squash in half, length wise and sprinkle salt and pepper on the fresh cut side.  Place on aparchment paper lined cookie sheet, face down. 

2. Chop onion and carrot and slice garlic cloves in half.  Toss with olive oil and salt/pepper.   Add mixture to pan and bake in a preheated oven of 400F for 40 min or until tender – a fork or knife can easily pierce through the squash. Also, you will know it’s cooked long enough when the peel comes off easily.

3. Meanwhile, prep soup pot. Put 4 cups of chicken or vegetable broth in a pot. Separate onion/carrot mixture from the squash and add to broth.

4. The squash will be hot so let it cool before touching it with your hands! Peel squash and cut in one inch chunks, approximately. It doesn’treally matter the size as we will be blending it all together shortly! It also doesn’t matter if you don’t get all the skin off!  You can also peel squash before you bake.  Add chopped squash to the pot.  Bring to a boil, add lid and turn to low and let simmer for 15 min.

5. Carefully scoop pot ingredients into a blender, along with coconut milk, and puree until smooth – pour back into pot. Season with salt and pepper. Wow, this soup is soooo delicious!  Enjoy!