Let’s just start this off with the one important word. Fall. Okay now, I have said this before friends, I LOVE making soup. I just get giddy over throwing ingredients into my big black cauldron. Okay so lets talk stats. This soup is a step up in ingredients and process. So get ready, but not too ready. Don’t fret, this is still very easy to make. Eeek! This is a healthy and simple fall soup. You will impress everyone with your meal and they will hound you for this recipe. Give it to them.
So lets say my favorite phrase, this soup is easy, delicious, and HEALTHY. The ingredients are made up of primarily vegetables so that is awesome. Sometimes it is hard to incorporate vegetables into your diet. This is a great option, especially for anyone who has dietary reasons to gravitate towards vegetarian meals. This is a fantastic savory meal that will wow your guests or family over your cooking ability.
Sooooo pretty. I love fall! I mean not as much as I adore summer but it is probably a close second or third or fourth. lOl I do love each season almost equally. Fall weather makes me want to make soup for basically every meal. I do try to make soup in the summer but if I’m honest it isn’t quite as big of a crowd pleaser.
A rich soup of roasted vegetables
- 1 large butternut squash
- 1 large onion divided
- 2 red yellow, or orange sweet bell peppers
- 6 cloves garlic
- 2 tablespoons olive oil divided
- salt
- greek seasoning I use Cavender's all purpose greek seasoning
- 32 ounces chicken broth or vegetable broth
- 3 tablespoons butter or olive oil
- 1 cup milk or almond milk or more
- 1/4 - 1/2 tsp thyme optional
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Peel squash, remove seeds and dice into 1 inch cubes
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Remove seeds from peppers and cut each into 4 pieces
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Cut 1/2 of the onion into 4 large pieces. Separate the layers
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Peel 6 cloves of fresh garlic
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Put squash peppers, onions, garlic into large bowl. Drizzle with olive oil. Mix thoroughly until everything is well coated.
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Spread out into single layer on large sheet pan. Sprinkle generously with salt and greek seasoning.
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Roast at 350 degrees for 1 1/2 hours until browned and caramelized. Check after 60 minutes to test doneness.
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To soup pot add 3 tablespoons butter or olive oil, saute the remaining 1/2 of onion diced small.
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Add 2 cups of chicken or vegetable broth cover and simmer on low until onion is tender.
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Add the roasted vegetables. Make sure to scrape all the yummy browned bits from the sheet pan into the soup kettle.
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Add the remaining chicken or vegetable broth
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Blend with an immersion blender until smooth, or one can blend smooth in a blender a couple of cups at a time.
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If using a blender, return puree to soup kettle. Stir in thyme and 1 cup milk or almond milk.(more milk may be added to thin to desired thickness). Heat thoroughly and serve with a sprinkle of parmesan cheese (optional)
If I could only have one seasoning to use for the rest of my life it would easily be Greek seasoning. I super recommend adding it to your cupboard if it isn’t there already. You will notice in the recipe there are variations that can be done. For example butter verses olive oil or vegetable broth versus chicken. The reason we put that in is to give a little bit more versatility to the recipe. We always want to include vegetarian or vegan options to our food when possible. I mean this is a great recipe and no one should have to miss out because of dietary preferences. So come and enjoy one and all!
Comment below how this soup turned out for you. Which version did you try?
Remember to share this recipe; good friends share good food.
Have a great week!
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