Roasted Butternut Squash Soup
Roasting the squash makes all the difference for this butternut squash soup. It’s a silky smooth soup that can be made vegan, but is also great topped with sour cream and crumbled bacon. Great as a side, or add some crusty bread and a salad for a delicious light meal.
Ingredients
- 1 large butternut squash
- 3 tablespoon extra virgin olive oil, divided into 1 and 2 tablespoons
- ½ chopped onion
- 4 garlic cloves
- 1 apple, peeled and chopped
- ½ teaspoon sage
- ¼ teaspoon cayenne pepper
- 2-3 cups veggie broth
- crumbled bacon and sour cream for topping
Instructions
- Preheat oven to 425 degrees.
- Using a large, sharp knife, slice the butternut squash in half.
- Brush 1 tablespoon of olive oil over the cut portions of the squash and place face down on a lined baking sheet (I use a slip mat to line my baking sheets, but you could also use foil).
- Bake squash for 50-60 minutes, or until squash is tender and easy to scoop out of the peel.
- While the squash is baking, sauté onion and apple in a small pan with the remaining olive oil over medium heat for 5-6 minutes. Add garlic and sauté for an additional 1-2 minutes, being careful not to let the garlic burn or brown. Set mixture aside.
- Remove the squash from the oven and allow to cool for several minutes. Scoop the flesh from the butternut squash.
- Add the squash, sautéed mixture spices, and 1 cup of the veggie broth to a blender or food processor.
- Puree soup until smooth, adding more veggie broth if it feels too thick. (You can work in batches if everything doesn’t fit into your blender all at once.
- Once soup is blended, pour it into a large pot and heat over medium/low heat on the stove until warmed, about 10-12 minutes.
- Scoop butternut squash soup into bowls and top with crumbled bacon, sour cream, and a sprinkle of cayenne pepper if desired.
Tried this recipe?Let me know how it was!