Go Back
–+ servings
Print
roasted butternut squash soup

Butternut Squash Soup

A rich soup of roasted vegetables

Course Dinner
Cuisine Butternut Squash Soup
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 -8 cups
Author potofgoldblog.com

Ingredients

  • 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

Instructions

  1. Peel squash, remove seeds and dice into 1 inch cubes
  2. Remove seeds from peppers and cut each into 4 pieces
  3. Cut 1/2 of the onion into 4 large pieces. Separate the layers
  4. Peel 6 cloves of fresh garlic
  5. Put squash peppers, onions, garlic into large bowl. Drizzle with olive oil. Mix thoroughly until everything is well coated.
  6. Spread out into single layer on large sheet pan. Sprinkle generously with salt and greek seasoning.
  7. Roast at 350 degrees for 1 1/2 hours until browned and caramelized. Check after 60 minutes to test doneness.
  8. To soup pot add 3 tablespoons butter or olive oil, saute the remaining 1/2 of onion diced small.
  9. Add 2 cups of chicken or vegetable broth cover and simmer on low until onion is tender.
  10. Add the roasted vegetables. Make sure to scrape all the yummy browned bits from the sheet pan into the soup kettle.
  11. Add the remaining chicken or vegetable broth
  12. Blend with an immersion blender until smooth, or one can blend smooth in a blender a couple of cups at a time.
  13. 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)