October 17, 2012

Roasted Butternut Squash Soup

Posted by Laura

Sneeze. Sniffle. Cough. I've come down with a horrible cold that has knocked me off my feet. The worst part is that I can't take anything to relieve the symptoms or shorten the life of it. The only thing I can do is ride it out the old fashioned way - rest, vitamins, kale smoothies and healthy soup. I put together this butternut squash soup with some ingredients I already had, since going to grocery store isn't exactly comfortable when going to the mailbox zaps all of your "going outside the house" energy.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Servings: 6
Prep and Cook Time: 3 Hours

2 butternut squashes
4 cups chicken stock
1 onion, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
olive oil
salt & pepper to taste

1. Preheat oven to 400°. Pierce squashes with a knife and place them on a greased cookie sheet. Bake for approximately 1 hour or until squishy.
2. Remove squash from oven and cut in half lengthwise. Scoop out and discard the seeds. Let sit while you prepare the soup base (step 3).
3. In a soup pot, sauté onions and garlic in 3 Tablespoons of olive oil until onions are clear. Add chicken broth.
4. Scoop out squash from the skin and add to broth mixture. Mash with a potato masher.
5. Simmer soup on low for approximately 1 hour.
6. Puree the soup. You can do this using an emersion blender or by running the soup through a blender or food processor. Note: I strained out the chunky parts and only puree'ed those.

Top with sour cream if desired. Enjoy!


  1. I'm sorry you are under the weather. This soup looks delicious and just what I've needed lately. I can't wait to make it.

    1. Thanks Abby! Next time I make this, I'm going to add 3/4 cup apple cider and 1 whole apple (chopped up) to make it an apple cider butternut squash soup. I had it at a restaurant today and it was de-licious.