Roasted Butternut Squash Soup
A very smooth and creamy soup made with roasted butternut squash that's blended smooth. Start with 3 ½ cups of broth and use more as needed.
Servings 4 people
Cost 5
Ingredients
- 24 ounces cubed, fresh butternut squash ( 5 cups) weight is for trimmed, seeded and cubed
- 2 tablespoons olive oil
- ½ teaspoon dried rosemary (add more if you love rosemary)
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon pepper
- 3 ½ cups vegetable broth, Swanson fully salted or any brand, plus more as needed
- 2 cups roughly chopped onions (2 medium) (240 grams)
- ¾ cup rough chopped carrots or 12 baby carrots (105 grams)
- ¼ teaspoon dried celery seed (feel free to add more!)
- black pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Spread squash on a large rimmed heavy duty baking sheet and toss with oil, salt, pepper and about half the rosemary. Roast at 450 for about 35 minutes, stopping halfway to turn, or until sides are nicely browned and you see some caramelization. The 22-24 oz of squash should cook down to about 10-12 oz.
- Add broth to the blender, then add roasted buternut squash, onions, carrots, and everything else.
- Close blender and puree. If using a high speed blender, start on a lower speed and gradually increase speed.
- When the blender is finished, remove lid and add pepper to taste. If you've used unsalted broth, you'll probably need to add at least ¼ teaspoon more salt. I use salted broth and end up adding an extra pinch or two.
- Pour the soup into a large pot and heat over medium. Adjust salt level to taste.
Notes
If using frozen squash, you only need 16 oz rather than 22-24. Toss frozen squash with the 2 tablespoons of oil and salt. Roast frozen squash cubes at 450 for about 20 minutes or until edges have caramelized somewhat.