Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup with Toasted Pumpkin Seeds is savory and slightly sweet, warm and filling and has a great depth of flavor. Great for the fall season!
This is the perfect fall soup. Now I know that’s quite a bold statement, but hear me out. It’s savory and sweet. It’s smooth with a bit of a crunch. It’s roasted and has great depth of flavor. It’s warm and filling. And most importantly, it incorporates two fall staples – butternut squash and pumpkin. Believe me when I say that this Roasted Butternut Squash Soup with Toasted Pumpkin Seeds will become one of your favorites.
This Roasted Butternut Squash Soup recipe is healthy, easy to make and perfect for the cold-weather season! (vegetarian, paleo, vegan)
Ingredients
- 3 pounds precut butternut squash (or about 2 small-medium whole butternut squash, cubed and peeled)
- 3 pounds precut butternut squash
- 3 pounds precut butternut squash
- 2 medium yellow onions, roughly chopped2 tablespoons olive oil
- 1 1/2 teaspoon dried rubbed sage
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon unsalted butter or other cooking fat
- 2 tablespoons minced garlic (about 6 cloves)
- 6 cups vegetable or chicken stock
Toppings
- roasted pepitas, Mexican crema or sour cream, fresh herbs
Instructions
- Pre-heat oven to 400°F. Line two large baking sheets with aluminum foil and set aside.
- In a small bowl, combine sage, salt, celery seed, thyme, black pepper and smoked paprika.
- In a large bowl, add butternut squash, onions and olive oil. Toss to combine.
- Add the spices and herbs to the butternut squash mixture and mix together until all the vegetables are evenly coated.
- Evenly distribute the vegetables onto the two prepared baking sheets. Roast in the oven for 45 minutes. Set aside.
- In a large pot over medium-high heat, melt butter. Add and cook for 30 seconds, until fragrant.
- Add the roasted vegetables and stir to thoroughly mix with the garlic. Add 2 cups of stock.
- Using an immersion blender, blend the vegetables carefully until completely smooth. You can also use a regular stand blender to blend the veggies in two batches. Be careful to not overfill the blender since veggies will still be very hot.
- Add the remaining 4 cups of stock and blend again (or whisk thoroughly). Cover and cook for 5 more minutes.
- Serve with roasted pepitas, Mexican crema or sour cream and fresh herbs if desired.
Courtesy of: Isabeleats.com
