Pull on a sweater, light a fire, and get a big pot of this going on the stove. There is nothing that makes me feel more warm and cozy than a bowl of butternut squash soup. So creamy and slightly sweet with just a hint of curry. Perfection in a bowl. With a puree like this, there is no need to add heavy cream. That would just add unnecessary fat and calories to the naturally rich and creamy nature of roasted butternut squash.
Many recipes call for peeling, seeding, and cubing the squash but here’s a far easier method.
Slice off both ends of the squash and then slice it lengthwise, remove the seeds and place face down on a foil lined baking sheet. I like to enlist my husband for this task since I have a tendency towards cooking injuries. This is no joke. I had to visit urgent care once after a brand new vegetable peeler got the best of me.
Roast the squash in a 375 degree oven for about 50 minutes or until fork tender. Once the squash is cool enough to handle you will be able to pull the skin right off. Use a sharp knife to get at the edges if needed. You can do this a couple of days in advance to save time. Just store the roasted squash in the refrigerator till ready to use. I roasted two so that I’d have extra squash on hand for another recipe later in the week but you’ll only need one good sized squash for this recipe.
I use my Cuisinart immersion blender whenever I make a puree. I highly recommend having one of these on hand. It is a handy dandy kitchen tool and worth the cost even if you only use it now and then. If you don’t have an immersion blender, you can use a regular blender or food processor to puree the soup in batches.
This recipe is really very quick and easy once you’ve roasted the squash. Perfect for a casual soup and sandwich dinner on a rainy evening but elegant enough to serve as the starting course for a holiday dinner.
Roasted Butternut Squash Soup
- 1 large butternut squash approximately 2 pounds, halved lengthwise, seeded
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 carrot peeled and chopped
- 1 teaspoon crushed garlic
- 3 cups chicken broth plus additional 1 cup to thin if necessary
- 2 tablespoons brown sugar
- 1/2 teaspoon curry
- salt to taste
- 1/4 teaspoon or more! cayenne pepper, optional
- Croutons optional
- Preheat oven to 375 degrees. Line a rimmed baking sheet with heavy duty foil. Place squash cut side down on foil lined pan. Bake for 45 to 50 minutes or until tender when pierced with a fork or knife. Remove from oven and allow to cool. When cool enough to handle, remove skin using a sharp knife if necessary. You should have about 3 cups of roasted squash.
- In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over low heat. Add the onion and carrot and cook, until onion is translucent and carrot is fork tender, about 10 to 15 minutes. Add the roasted squash, garlic, chicken stock, brown sugar, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook for 10 minutes.
- Use an immersion blender to puree soup until creamy and smooth. If you don't have an immersion blender, cool the soup for about 5 minutes. Working in batches, puree the soup in a blender or food processor. Transfer the puree to a clean saucepan as you work. If you would like to thin the consistency, add additional chicken broth. Season the soup with salt and cayenne pepper to taste, and simmer a few minutes over medium heat to combine the flavors.
- Ladle soup into bowls and serve with croutons.
If you want leftovers, you'll want to double the recipe. Freezes well.