Butternut Squash Soup

By Christa On November 8, 2011

It’s been pretty cold the last couple of weeks, and soup is a great way to warm up! This is a classic fall dish, and it’s easy to see taste why; it’s delicious!

Here’s another step-by-step recipe, adapted from here.

Peel, seed, and cube a 3-lb butternut squash. Slice a baseball sized yellow onion.

Toss the squash and onion with 2 T olive oil and spread on a cookie sheet. Bake at 350F for an hour and a half, stirring every 30 minutes.

Roasted squash and onion

Heat 1T olive oil and 1T minced garlic in a large pot. Add the roasted squash and onions, 2.5 cups of chicken stock, and 1/2t each salt and pepper. Cook for 20 minutes over medium-low heat.

The squash will start to break up during cooking as you stir it. At this stage, I put the soup in the fridge overnight so I could blend it while it was cool. This isn’t necessary, just be careful when blending hot soup!

Puree the soup in a blender, half at a time.

Return the soup to the pot, and stir in 1 cup of chicken stock, and 1/4 cup half and half. Heat to desired temperature.

Serve with a dollop of sour cream, a sprinkling of parsley, and crusty bread :)

Butternut Squash Soup

Serves: 6

Ingredients

1 3-lb butternut squash, peeled, seeded, and cubed
1 baseball-sized yellow onion, sliced
3 T olive oil
1 T minced garlic
3.5 c chicken stock
½ t salt
½ t black pepper
¼ c half and half

Instructions

Toss the squash and onion with 2 T olive oil and spread on a cookie sheet. Bake at 350F for an hour and a half, stirring every 30 minutes.
Heat 1T olive oil and 1T minced garlic in a large pot. Add the roasted squash and onions, 2.5 cups of chicken stock, salt and pepper. Cook for 20 minutes over medium-low heat.
At this point, let the soup cool overnight in the fridge if desired, otherwise be careful blending the hot soup!
Puree the soup in a blender, half at a time.
Return the soup to the pot, and stir in remaining cup of chicken stock, and ¼ cup half and half. Heat to desired temperature.
Serve with a dollop of sour cream, a sprinkling of parsley, and crusty bread.

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