Roasted Butternut Squash Soup•
Posted on October 24 2017
This week's #TastyTuesday installment has a somewhat selfish (but delicious!) purpose. Team SGP has been SO ready for cooler temps here in the south, we planned to share this comforting soup with the hope that it would hasten the crisp Fall weather we have all been craving - and it looks like it worked!
Butternut squash is a seasonal favorite for many reasons - its earthy, yet slightly sweet flavor makes it ideal for pies, warm sandwiches, soups and stuffing, but it's just as enjoyable on its own. Our go-to squash soup comes from our favorite butter enthusiast - Ina Garten (aka Barefoot Contessa). This soup is SO simple, yet full of flavor. It's fall in a bowl!
Roasted Butternut Squash Soup (adapted from Ina Garten)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (we currently love the Piqual from OliO)
- 2 cups chopped yellow onions (two onions)
- 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
- 2 pounds butternut squash, peeled and cubed
- 4 cups chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half & half
- Toasted pumpkin seeds, chili oil and/or creme fraiche for garnish
- Spread the butternut squash cubes on a large cookie sheet, lined with non-stick aluminum foil (easy clean-up!). Drizzle with olive oil, and sprinkle salt and pepper. Roast at 400 degrees until the squash is starting to caramelize and crisp at the edges, about 20-25 minutes.
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent.
- Add the pumpkin puree, roasted butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender.
- In small batches, use a food processor or blender to puree the mixture to desired consistency - OR use an immersion blender to puree the mixture in the pot (our preferred method).
- Add the half &half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt.
- Garnish with your desired toppings.
We loved serving this with toasted pumpkin seeds for a little crunch, alongside some grilled cheese sticks for dipping! If you like a little heat, a drizzle of chili oil would be a welcome addition (and we wouldn't say no to crumbled bacon or crispy pancetta!).
What is your favorite fall soup? Let us know in the comments, or tag your pics with #SGPSavors to keep in touch! We can't wait to see what everyone is stirring up this fall.
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