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Roasted Butternut Squash Soup

When I think of winter, two things come to mind: soup and butternut squash. Something about butternut squash soups gets me in the mood for the holidays. I was always scared to attempt a homemade butternut squash soup recipe at home but after endless searching for a low sodium can at our local stores, the frustration led me to my mom’s kitchen.

She makes the best butternut squash soup and in all honesty, when I found out how simple it was to make, I felt foolish for not asking sooner. This soup is so delicious that I could live off it for weeks.

Roasted Butternut Squash Soup
Serves: 4-5
 
Ingredients
  • 2 TBSP coconut oil
  • 1 large butternut squash (about 3½ lbs)
  • 1 small apple, peeled and cored, diced
  • 1 shallot, diced
  • 4-5 fresh sage leaves (or about ½ tsp. dried sage)
  • ¼ tsp. ground ginger
  • 1 tsp. dark brown sugar
  • 4-5 cups low sodium vegetable stock, or water
  • salt and pepper, to taste
  • pinch of freshly grated nutmeg
  • roasted squash seeds (instructions below)
Instructions
  1. Preheat oven to 425F.
  2. Line a baking sheet with aluminum foil. Cut the butternut squash in half lengthwise, and scoop out the seeds into a bowl. (leave seeds to the side for use later!)
  3. Place the squash cut-side up on the baking sheet and brush lightly with oil. Sprinkle with salt, and bake for 60-70 minutes, or until squash is fork-tender. Remove from oven and let rest until cool enough to handle. While the squash is roasting, clean the squash seeds in a strainer under running water, removing all of the stringy pulp and rinsing the seeds thoroughly. Shake the strainer to remove as much water as you can, and set aside.
  4. In a large pot, heat the oil over medium-high heat. Add the apple and shallot, and a pinch of salt, and let cook for 4-5 minutes, or until softened. Add the sage leaves and let cook for another 1-2 minutes.
  5. Using a spoon, scrape the meat of the squash out of its skin and into the pot. Discard the skin. Add the ginger, brown sugar, and 4 cups of the vegetable stock or water. Bring to a boil, then reduce the heat to low and let simmer for 15-20 minutes.
  6. Meanwhile, reduce the oven temperature to 325F. Lightly grease the foil-covered baking sheet you used for the squash, and spread the seeds into an even layer. Sprinkle with salt and pepper, and bake for 8-10 minutes, or until the seeds are golden brown, stirring or shaking the pan every 4-5 minutes to keep them from burning. Remove from the oven and set aside.
  7. Once the soup is done simmering, puree in a blender until smooth, adding more water or vegetable stock as needed to reach the desired consistency. Leave a small gap open at your blenders lid to let steam escape, and place a towel over the top to keep it from spattering. Puree until smooth, then return to the pot.
  8. Season to taste with salt and pepper, and add a pinch of freshly grated nutmeg. Garnish with roasted squash seeds.

 

Butternut Squash Soup

If you are as big of a butternut squash fan like me, then you will have to check out the recipe for our Butternut Squash, Ricotta and Sage Crostini.

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