Roasted Butternut Squash Soup
Butternut squash is so often thought of as an autumn vegetable and it very well may be. However, they are available well through winter, and you just might fall prey to the coziness of a Roasted Butternut Squash Soup in any season! This six-ingredient simplicity will take less than an hour so you can get back under that wool throw on the couch much sooner!
If I’m going to roast the squash in halves, it’s easier to remove the skin after it is roasted. For this recipe, though, I want the squash to have more surface to roast so I cut it, peel it, and cut it in chunks.
Pro tip to peel a raw butternut squash:
Peeling winter squashes is tough, man! I’ve found that a vegetable peeler works better than a knife and creates less opportunity for digits to go missing.
I put the squash and shallots on a roasting pan, drizzle with oil, and season with salt and pepper. They roast for 20-25 minutes until the point of a knife meets no resistance.
While the squash is roasting, I mince the ginger and chop the garlic. The best tool I’ve found for the ginger is a microplane … works like a charm!
They should cook gently in the fat of choice (butter, bacon fat, avocado oil …). Don’t let them get brown.
When the squash is done, I add it to the pot with the ginger and garlic and cover it all with chicken or vegetable stock. I only let it cook for about ten minutes and that’s just to be sure it is hot before pureeing it in a blender. Use whatever blender you have, but I highly recommend a heavy-duty one like Vitamix or BlendTec.
Roasted Butternut Squash Soup is an empty slate! Top it with crispy bacon, homemade croutons, and parsley to make it a bit more hearty. Sausage, like spicy Italian sausage, would also be delicious. Or leave it more simple with some fried sage or a drizzle of crème fraiche or olive oil. That would make a beautiful first course or light lunch. Bon Appétit!
Roasted Butternut Squash Soup
- 1 2- pound ish butternut squash, seeds removed, peeled, and cut into 2-inch pieces
- 2 shallots peeled and cut in quarters
- 2 Tablespoons butter or fat of your choice
- 1 Tablespoon fresh ginger peeled and grated
- 3 cloves garlic chopped
- Chicken stock or vegetable to cover the squash, about a quart
- Toss the squash and shallots in a large bowl with a bit of oil, then roast at 400°F till the squash is tender and the shallots are golden, 20-25 minutes.
- While the squash and shallots are roasting, grate the ginger and chop the garlic. About five minutes before the squash and shallots are done, heat the butter (or fat of choice) over medium heat. Add the ginger and garlic and stir till they are coated with the fat, but not turning brown. When the squash and shallots are done, add them and pour the stock in to cover the squash. Allow to heat for 10-15 minutes.
- Using an immersion blender or a countertop blender, blend the vegetables to puree them. Add more stock, if needed, to thin the soup to the consistency you like.
- Serve with any or all of the following: homemade croutons, chopped bacon, fried sage leaves, drizzle of crème fraiche or olive oil.