Easy Fall Roasted Butternut Squash Soup
Servings: 6
Equipment
- Blender
Ingredients
- 1-2 Medium/Large Butternut Squash
- 3 Medium Carrots
- 3 Small/Medium Turnips or Potatoes (red or yellow) Can skip if desired
- 6 Cloves of Garlic
- 3 Medium Shallots
- 5-6 Sprigs of Fresh Rosemary
- 3 tbsp Olive Oil
- Salt & Pepper
- 3 cups Low Sodium Vegetable Broth Can also use chicken broth if desired
- 1 tsp Apple Cider Vinegar
- 1 tbsp Maple Syrup
Toppings (optional)
- 1 Handful Pumpkin Seeds Roasted with garlic powder, paprika, salt & pepper in olive oil
- 1 tbsp Crème Fraiche
Instructions
- Preheat oven to 400° and line baking sheet with silicone mat or foil.
- Slice ends of squash then cut into quarters. It's easiest to slice them in half with the squash standing up. Be very careful and make sure you have a sharp knife! Scoop out seeds and discard.
- Place cut squash on baking sheet and coat with olive oil, salt and pepper. Add a sprig of rosemary on top of each piece of squash.
- Peel garlic cloves, turnips, carrots, and shallots and add to baking sheet. Sprinkle with olive oil and salt and pepper.
- Roast in oven for 45-55 minutes until tender.
- If using roasted/toasted seeds, add olive oil to a pan and quickly toast seeds with olive oil, salt & pepper and garlic powder for 2-4 minutes until slightly golden brown.
- Once vegetables have been removed, scoop flesh off skin of squash. Careful it's very hot! Add to a blender with rest of roasted vegetables (leave out rosemary). Now add vegetable broth, maple syrup, apple cider vinegar and pinch of salt and pepper. Blend with cover open for ventilation until smooth. You can also use an immersion blender.
- My Blendtec keeps the soup hot, if your blender does not have that capability or you just want the soup a little hotter, add ingredients to saucepan and warm until desired temperature.
- Add desired toppings and serve. Enjoy!
Video
Notes
*** Please read your blender's manual before blending hot food. Some blenders are not capable of this and can explode or erupt. With my blender, I am sure to keep the center top of the lid open so it can ventilate and steam can escape the blender.
If you are unsure, try using an immersion blender instead. Or letting it cool completely, blending and then warming on the stove.
Store in air-tight container for 3-5 days. You can also freeze the soup for up to three months. Great to double the recipe so can always have some on hand!