This Roasted Butternut Squash Soup is like Fall in a bowl. It’s got all those warm, savory flavors with a touch of sweetness. Save some caramelized squash as a garnish… if you have the willpower not to eat it all straight from the pan!
I seriously scored when I received this recipe from my friend Kari. Kari and I actually just met last month, but I felt like I had known her for years. Her husband and I have been friends for 20 years, but being that they live in California and we live in Florida, we had never met… until last month! I’ve always thought her husband was a way cool guy and was sure his wife would be just as cool. I was wrong. SHE is the cool one in the relationship. Sorry Roger. You married up buddy! Kari is the glue in the family, like many mothers. However, she is patient beyond measure, a blond bombshell and an accomplished marathon runner. All things I am not. Lol Oh, AND she knows an incredible recipe when she tries one! Just the fact that she shared this one (and others) with me, tells me we’re going to be friends for a long time! Tried and true recipes are definitely one of my love languages.
Start by buying 30 ounces of fresh butternut squash cubes for the soup. I bought extra to roast and use as a garnish. I found them prepackaged at Trader Joe’s and Target in their produce coolers. Place on baking sheet and drizzle olive oil and sprinkle with salt. Roast until tender at 500 degrees or beginning to caramelize. Then, sprinkle brown sugar on top and roast until soft, not burnt.
Melt the butter on stovetop on medium heat adding the shallots, onion and garlic. Saute until translucent. Add chopped sage leaves then add roasted squash and chicken stock.
Transfer soup to blender or use immersion blender and blend until smooth. I used my Vitamix and just hit the soup button to blend. While blending, add up to 2 T more brown sugar- testing after first tablespoon for desired sweetness. (I used both tablespoons) Return to clean pot on stovetop. Garnish with fresh, small sage leaves and extra caramelized squash upon serving.
Ingredients
- 30 oz fresh butternut squash cubes (extra for garnish)
- olive oil
- 1/4 C brown sugar (not packed)
- kosher salt
- 1 sweet onion, chopped
- 1/3 C chopped shallots
- 6-8 fresh sage leaves
- 1/4 C butter
- 3 1/2 C chicken stock
Instructions
- Preheat oven to 500* or broil setting. Place all butternut squash on baking sheet in single layer and brush with olive oil and sprinkle with kosher salt. Roast until squash is tender or just starting to brown.
- Remove squash from oven and sprinkle unpacked brown sugar and continue to roast until soft, do not burn.
- Melt butter on stovetop over medium heat. Add onion, shallots and garlic. Saute until translucent. Add chopped sage, 30 ounces of roasted squash and chicken stock. Stir and heat through.
- Transfer to blender or use immersion blender and blend until smooth. While blending, add up to 2 T additional brown sugar for desired sweetness. Be sure to taste after each tablespoon.
- Garnish with extra caramelized squash and small, fresh sage leaves.
Notes
recipe adapted from my friend Kari
