Roasted Butternut Squash Soup
29 January 2017
I am in LOVE with this soup and hope that you will be too. It is velvety, creamy (without any cream) and delicious. This soup is a guaranteed crowd pleaser. I highly recommend making it in bulk and freezing – it will be the gift that keeps on giving.
Yield: 7 cups
Prep Time: 20 min
Cook Time: 1 hour
2 small butternut squash, halved and seeded
2 tbsp. olive oil
2 leeks, cleaned well and diced
3 large yellow onions, diced
5 garlic cloves, minced
sea salt and ground black pepper, to taste
2 sprigs rosemary
1 bay leaf
½ tbsp. grated ginger
½ tsp. cinnamon
4 cups vegetable stock (homemade if possible)
½ tbsp. maple syrup (optional)
½ tbsp. fresh lemon juice (optional)
1 tbsp. coconut oil
2 Fuji apples, small diced
1 ½ tsp. cinnamon
- 1. Preheat the oven to 425F. Line a baking sheet with parchment paper. Drizzle the butternut squash with a light coating of olive oil and place squash side down on the baking sheet.
- 2. Roast in the oven for 50-55 minutes or until fork tender.
- 3. While the squash is roasting (step 1), heat olive oil in a large stockpot (cast iron if possible). Add the leeks and onions and cook on medium-low heat with the lid on, stirring occasionally until translucent. Add garlic, salt and pepper and cook an additional 2-3 minutes. Add in the rosemary, bay leaf, grated ginger, and cinnamon. Let cook another 2 minutes.
- 4. While the squash is roasting (step 2), heat coconut oil in medium skillet. Add diced apples and sauté until softened. Add cinnamon, tossing to coat. Set aside in a small bowl and let cool.
- 5. OPTIONAL STEP: After the squash is done roasting, add the cooked squash to the stockpot (I like doing this to blend the flavors) but you can wait to include the squash at the Vitamix step (#7) to save time.
- 6. Add the vegetable stock. Bring soup to a boil, then reduce to a simmer for 15-20 minutes with the pot covered.
- 7. Remove the rosemary and bay leaf. Transfer the soup mixture to a blender (add the squash here if you skipped step #4) in batches, and blend until well combined.
- 8. Return pureed soup to the stove. Taste for seasoning- make adjustments with salt, pepper, maple syrup and lemon juice (I include both optional ingredients).
- 9. Serve immediately with cinnamon apple topping or store in the fridge to enjoy for the week. You also may freeze this soup for 3 months!