Butternut Squash Soup

So… I’ve been up to my eyeballs in the moving process lately. With packing, putting my two week-notice at my job, and cleaning, I haven’t had a ton of time for cooking or writing. (If you’re wondering how busy it’s been, it’s gotten to the point where I was able to convince the hubs that we needed to pick up ice cream for dinner 3 nights ago. 🤪) With all of that, I can’t wait until I can get back to cooking like normal!

One of my recent favorites to make has been butternut squash soup. This soup is light and delicate, but it’s still bursting with layers of fresh-roasted flavors. The butternut squash harmonizes beautifully with the slight sweetness of the shallot and the caramelized notes of the roasted garlic. Adding in the fresh herbs at the end of the cooking process will give you the perfect finishing touch!

If you’re cooking with a whole squash, as opposed to pre-cut pieces, you’re in for a special extra treat. If you take out the seeds and roast them, they make a delicious snack that’s loaded with all kinds of nutrients! Once you harvest the seeds from the squash and rinse off any remaining membranes, just toss them in 1 TBSP olive oil and the seasoning of your choice, then bake in a 350F oven for about 15-20 minutes. Once you start to hear popping, you’ll know that they’re done.

I tossed these in a mixture of 1 TBSP olive oil and 1 1/2 tsp Kansas City-style barbecue seasoning.

It’s amazing to see everything you can get out of one simple squash!


Butternut Squash Soup

1 3-lb butternut squash, peeled and cut into 1-inch pieces

1 shallot, sliced in half

3 cloves garlic

1 TBSP olive oil

4 cups vegetable or chicken broth

1/2 tsp salt

1/2 tsp white pepper

1 sprig fresh thyme

1 sprig fresh rosemary

Preheat the oven to 400F, and line a baking sheet with parchment paper. Toss the squash, shallot, and garlic in the olive oil until evenly coated, then arrange in a single layer on the prepared baking sheet. Roast for about 40 minutes; if some pieces are getting too brown, remove those early and set aside until the rest is finished. Remove the pan from the oven; let cool for about 10-15 minutes before putting in a large saucepan with the broth, salt, and pepper.

Use an immersion blender to purée the vegetables with the broth until smooth. Add the thyme and rosemary, then cover and bring to a simmer over medium-low heat. Once heated through, remove the thyme and rosemary sprigs and serve.

Serves up to 8.

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