Roasted Butternut Squash Soup in a Jif!

3 Jan

Believe it or not, I had NEVER eaten butternut squash until this fall. That’s right! How crazy is that? I don’t know where it has been all my life, but I do know it hasn’t been on my dinner table. And, I’m rather certain it was never on the table during my childhood either. But, during a trip to Atlanta a couple of months back, I saw butternut squash soup on a menu and decided to go for it. I love pumpkin and spaghetti squash, and butternut squash seemed like a safe little cousin of that family. The result? I was instantly in love! Soooooo dang delicious. I wanted to eat this soup at every single meal forever and ever. Of course, we only got to stay in Atlanta for two days so that was less than possible. Instead, I decided to make it in my very own kitchen. And, man oh man, is this easy! Trust me. If you have a blender (especially if you have a Vitamix), you can make this in less than an hour with about 15 minutes of actual hands-on work. Check it out!

Roasted Butternut Squash Soup

(Serves 2 as meal, or 4 as “appetizer”)

Butternut Soup

  • 1 butternut squash (probably ~2 pounds)
  • 1 C vegetable broth (chicken broth is also delish!)
  • .5 C half-and-half (totally optional – i think it gives it a certain silkiness, but you can skip it and add more broth instead)
  • 4 Tbsp olive oil (2 Tbsp for roasting, 2 Tbsp for sauteing)
  • 2 small yellow onions (or ~1 large onion)
  • 3 cloves garlic minced
  • 2 Tbsp honey
  • .5 tsp chipotle tabasco

First thing’s first. Get that oven preheated to 375*. While the oven is preheating, you can go ahead and prep your butternut squash. Cut squash in half length wise (burrito-style for those of you who understand that better!). Be careful. The skin is generally pretty tough to get through. Watch those fingers. Best to have all 10 in tact throughout this process. Coat each half of the squash with about 1 Tbsp of olive oil. I generally pour the oil into my hand then massage up the squash. Make sure you get the skin side and the inside. Every inch should be covered. Next, place each half skin side up on a baking sheet. Once oven is preheated, bake for ~45 minutes, or until a fork can easily be inserted through the skin (that shows you the squash is all cooked and super tender). Once cooked, remove from oven and allow to cool slightly.

While your squash is getting all roasty and delicious in the over, you can work on chopping up your onions. (You don’t have to be too meticulous about your chopping because the end product is just getting all pureed anyhow.) Once chopped, add 2 Tbsp olive oil and onions to a skillet/pan over medium to medium-high. Stir occasionally until onions begin to soften – ~5 minutes. Add your minced garlic, stir to combine. Continue to leave this over medium(ish) heat until the onions are nice and golden and tender. Most likely about 10 more minutes. Once done, remove pan from heat. You’ll come back to these later.

At this point, you hopefully have both cooked squash and sauteed onions/garlic. If you do, proceed! If you do not, go back up and double check your work from the first couple of paragraphs! 😉

Into a blender, add your onions/garlic, broth, and half-and-half. Blend for about 30 seconds at high speed until smooth. Next, scoop out the flesh of the squash using a spoon. Just take the meaty flesh that comes out easily when scooped. You don’t want any of the skin in this soup. Add the flesh to the blender.

This is what should be left of your squash once you scoop out everything inside!

This is what should be left of your squash once you scoop out everything inside!

Turn blender to high and blend for another 30 seconds until all is combined and silky smooth. You can add more liquid (either broth or half-and-half) to thin the consistency if you’d like.  Oh yes! Feel free to add some salt and pepper if that’s your thing. I didn’t add it.

Butternut Soup Vitamix

That’s the end of the cooking. Can you believe it? You just made a whole batch of soup, and I bet you didn’t even break a sweat.

Now, to serve, you’ll want to drizzle the honey and chipotle tabasco over the soup. It’s amazeballs, trust me! I recommend stirring these two ingredients together to make sure they’re nicely combined. Then, scoop some soup into bowls and drizzle with your spicy honey. Additional garnishes to be considered include feta cheese or chopped up bacon (mmmmm, bacon!).

Butternut Soup 2

Butternut Soup with Bacon

All that’s left now is the eating part. So, get to it! Enjoy!!!

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