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–+ servings

Roasted Butternut Squash Soup

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A velvety and creamy butternut squash soup that brings the warm, nutty flavors of fall to your table, perfect for cozy nights and holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lb whole butternut squash
  • 2 tablespoons unsalted butter Can be substituted with plant-based alternative for vegan option.
  • 1 quart low-sodium chicken broth Can be swapped for vegetable broth for vegan option.
  • 1 large leek (diced) Use white and light green parts only, roughly 2 cups.
  • 2 cloves garlic (chopped)
  • 2 teaspoons fresh sage leaves (finely chopped)
  • 1 tablespoon extra virgin olive oil
  • kosher salt To taste.
  • freshly ground black pepper To taste.
  • fried sage leaves For garnish.
  • creme fraiche drizzle Optional, for serving.
  • roasted pumpkin seeds Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Trim the ends of the butternut squash so it stands flat, then slice it lengthwise in half.
  3. Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, and season with salt and pepper.
  4. Place the squash cut-side down on a half sheet pan and roast for 45 to 55 minutes, until very tender and caramelized. Let it cool slightly, then scoop out the flesh and discard the skin. Set the flesh aside.
Cooking
  1. In a large soup pot, combine the butter and olive oil over low heat. Once lightly bubbling, add the leeks along with a generous pinch of salt and pepper. Cook, stirring occasionally, until the leeks are very soft (about 10 to 12 minutes). If necessary, add a splash of water to avoid browning.
  2. Add the garlic and sage, cooking for an additional minute or until fragrant.
  3. Stir in the reserved roasted butternut squash and add the chicken broth. Bring to a simmer and let meld together for 10 to 15 minutes. Remove from heat.
  4. Blend the soup directly in the pot with an immersion blender until very smooth and creamy. Season to taste with salt and pepper.
Serving
  1. Serve and garnish with fried sage leaves, a drizzle of creme fraiche, and a sprinkle of roasted pumpkin seeds.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 4gSodium: 500mgFiber: 4gSugar: 6g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight before reheating. Consider adding cayenne pepper for some heat or experimenting with herbs and spices for creative twists.
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