Roasted Butternut Squash Soup

Soup is the best first course for any dinner party but especially Thanksgiving.  Make it in advance, even weeks ahead, and then just warm it up right before you want to serve it.  I make a ton of soups in the winter and give my immersion blender a workout.  I have this Cuisinart one and it’s great, trust me more expensive brands are not worth it.  They are perfect for smoothies in the morning but more importantly it means not having to transfer hot liquids into your blender.  Any kitchen tool that reduces the risk of injury is worth it in my book and they take up minimal space.  Immersion blenders are also great for making creamy soups…without cream!  By blending hearty vegetables like butternut squash or cauliflower you get a nice rich, creamy texture with none of the fat.

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Since this is such a low cal veggie heavy soup I figure we deserved a little something for our effort and grated some goat cheese on top – not chevre, the typical soft creamy goat cheese but something a little more aged.  One of my favorites is the Drunken Goat, a semi soft goat cheese that has a red wine rind, but anything with a nice tang to it will work (also feel free to omit if you want to make this vegan just remember to swap out the chicken broth for veggie broth).  A few snips of chives add a nice green and some fresh flavor as well.

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I like to make a full batch of this soup and freeze it in individual containers for lunches or cold winter nights.

Roasted Butternut Squash Soup (printable version at the end of the post)

Special Equipment:  immersion blender (recommended but not necessary) or regular blender

  • 3 pounds cubed butternut squash (I use the precut stuff, do yourself a favor and do the same)
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 apple, chopped
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon allspice
  • 1 teaspoon ground ginger
  • 1/4 to a 1/2 teaspoon crushed red pepper
  • 1 teaspoon ground coriander
  • 3 cups chicken broth
  • 3 cups water
  • several ounces aged goat cheese like Drunken Goat, grated
  • chives

Heat your oven to 450 degrees.  Spread the butternut squash out of 2 baking sheets and toss them with 2 tablespoons on olive oil and salt and pepper.

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Roast for 15 minutes then toss the squash on each sheet and then roast for 15 minutes more.  (This is a great way to eat butternut squash – you could eat it as is or maybe with some parmesan grated on top).  In a large dutch oven heat the remaining tablespoon of olive oil and a tablespoon of butter over medium heat.  Add the apple, onion and garlic and cook for 10 minutes until the apple and onion are cooked through and softened.  Add the roasted butternut squash to the apple mixture along with the allspice, ground ginger, crushed red pepper, and coriander.  Cook for a minute, stirring until everything is combined.

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Pour in the broth and water, stir everything together and bring to a simmer.  Simmer for 15 minutes, then turn off the heat.  If you have an immersion blender go ahead and blend away until completely smooth in the pot.

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If not let it cool a bit and then CAREFULLY transfer to a blender.  Now the soup is ready to serve or let cool and freeze for 6 months.  For each serving top with a handful of grated aged goat cheese and several snips of chives.

Roasted Butternut Squash Soup

  • Servings: 10
  • Print

Special Equipment:  immersion blender (recommended but not necessary) or regular blender

  • 3 pounds cubed butternut squash (I use the precut stuff, do yourself a favor and do the same)
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 apple, chopped
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon allspice
  • 1 teaspoon ground ginger
  • 1/4 to a 1/2 teaspoon crushed red pepper
  • 1 teaspoon ground coriander
  • 3 cups chicken broth
  • 3 cups water
  • several ounces aged goat cheese like Drunken Goat, grated
  • chives

Heat your oven to 450 degrees.  Spread the butternut squash out of 2 baking sheets and toss them with 2 tablespoons on olive oil and salt and pepper.  Roast for 15 minutes then toss the squash on each sheet and then roast for 15 minutes more.  (This is a great way to eat butternut squash – you could eat it as is or maybe with some parmesan grated on top).  In a large dutch oven heat the remaining tablespoon of olive oil and a tablespoon of butter over medium heat.  Add the apple, onion and garlic and cook for 10 minutes until the apple and onion are cooked through and softened.  Add the roasted butternut squash to the apple mixture along with the allspice, ground ginger, crushed red pepper, and coriander.  Cook for a minute, stirring until everything is combined.  Pour in the broth and water, stir everything together and bring to a simmer.  Simmer for 15 minutes, then turn off the heat.  If you have an immersion blender go ahead and blend away until completely smooth in the pot.  If not let it cool a bit and then CAREFULLY transfer to a blender.  Now the soup is ready to serve or let cool and freeze for 6 months.  For each serving top with a handful of grated aged goat cheese and several snips of chives.

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