Monday, November 14, 2011

Roasted Butternut Squash Soup

How many of my recipes start with, "So I picked up the motherlode of X at Costco..."?  Well, this is another one of those recipes.

So I picked up the motherlode of pre-cut butternut squash at Costco. Cutting up butternut squash is the worst. It always goes skittering across my counter when I'm trying to slice it in half. And then it requires all my body weight leaning on the knife to get it into pieces. Usually, the poor husband gets startled by me hooting and hollering, "Gall darn, dang! This stinkin'...Geez!" He gingerly pokes his head into the kitchen, "Uh, honey? Is everything alright in here? Don't hurt yourself trying to cut that thing..." Now you understand why I got so tickled when I saw the vat of pre-cut squash. I had to buy it. For safety's sake.

This delightful soup is the result. Roasting the vegetables brings out the depth of their flavor. At the same time, it's very earthy and simple.

Need a first course for Thanksgiving? This could be the perfect choice.

Roasted Butternut Squash Soup
Serves: 4-6

6 cups peeled and cubed butternut squash (1/2"-1" cubes)
1 large onion, peeled and sliced
2 carrots, peeled and cut into 1" slices
2 ribs celery, cut into 1" slices
4 cloves garlic, smashed and peeled
4 tablespoons olive oil
Salt and pepper
4-6 cups low-sodium chicken or vegetable stock
2 sprigs rosemary

Preheat oven to 425 degrees. Line two large baking sheets with parchment paper for easy clean-up. Evenly divide squash, onion, carrots, celery, and garlic between two baking sheets. Drizzle each tray with 2 tablespoons olive oil and season with salt and pepper. Bake for 40-45 minutes, until vegetables are golden and very tender, stirring and rotating baking sheets halfway through.

Meanwhile, bring 4 cups chicken stock and rosemary to a boil in pot large enough to fit all the soup.

When the vegetables have finished cooking, remove the rosemary from the stock and add vegetables to the pot. Return soup to a boil. Reduce heat and simmer for 5 minute to allow the flavors to meld.

Blend soup using an immersion blender or in batches in a blender. Add remaining stock if necessary to reach your desired consistency. Season to taste with salt and pepper.


  1. Erin, The roasting aspect must lend a depth of flavor to the squash before it is added to the stock. Nice touch! Your Costco remarks made me laugh. May you & yours have a terrific holiday!

  2. Thanks funny! What a perfect way to start a holiday meal!

  3. I love butternut squash and in a soup it is so delicious! Nicely done

  4. Glad you all like it! And, yes, Brooke, the roasting adds a tremendous flavor to the soup. It's so rich!