Roasted Butternut Squash Soup

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Need a new go-to recipe for the holidays?? Your guests will be begging for this one!

Roasted butternut squash soup is the all-around comfort food!  It is thick, creamy and delicious!  Perfect for a chilly fall day or as a dish at your holiday dinners!  I am in my 40’s now and I’m just starting eating butternut squash.  As a child and young adult, I wasn’t one to try many new things.  Kudos to my husband for expanding my food palate 🙂  Let me tell ya – I am a LOVER of this soup and I can almost bet that it’s gonna become a family staple for those you feed it to!

You likely have all of the ingredients on hand for this dish.  Nothing fancy – just amazingness when it hits your taste buds.

Roasting the vegetables at 350 degrees for an hour is what gives this recipe the flavor that it needs.  It gives the veggies a nice glaze that will spill over into the soup that you will highly appreciate.

You can also add two blocks of cream cheese depending on your preference.

Top with chopped scallion and you’re gonna knock the socks off of your guests!!  I’ve made this three years in a row now for Thanksgiving and it is always the most requested dish!  I’ve added a recipe card for you to print out and keep handy in your recipe file!!  OR, you can PIN it and always have it at your fingertips!

What is one of your go-to recipes for the holidays?

5 from 1 vote

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Roasted Butternut Squash Soup

Course Main Course

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings 6

Ingredients

• 1 Butternut Squash approx 3 pounds
• 1 lb carrots
• 1 lb parsnips
• 2 large potatoes
• 1 large sweet onion
• 8 oz cream cheese
• 3 cloves garlic
• 4 cups chicken stock
• dash cayenne pepper
• dash nutmeg
• 1 tsp thyme
• 1 tsp sage
• 1 bay leaf
• olive oil
• salt and pepper to taste
• scallions

Instructions

1. Cut butternut squash in half lengthwise.  Drizzle with olive oil and place face down on cookie sheet. 

2.  Peel and cube (large) carrots, potatoes, parsnips, and onion. On a cookie sheet, generously drizzle all with olive oil. Toss with thyme, sage and bay leaf sea salt.

   

3. Bake at 350 for one hour or until vegetables are tender.

4. Remove from oven and place into a large stove-top pot.  Add chicken stock, garlic, and cayenne pepper and nutmeg.  Boil for 10 minutes. 

5. Using an immersion blender, blend all of the ingredients together to puree.  

6. Add cream cheese.  Cook on low for 15 minutes.

7. Enjoy!

   

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