Delicious Roasted Butternut Squash Soup

Delicious Roasted Butternut Squash Soup

Are you all ready for Thanksgiving? I admit, I jumped the gun and am gearing up for Christmas! I just put up my three trees this past weekend, and decorated them to the gills! I just love this time of year, and am trying to stay an upbeat and occupied as possible because in just 33 days it will make a whole year since my beloved father passed away.

Anyhow, I couldn’t let this year slip by without sharing my favorite recipe for Delicious Roasted Butternut Squash Soup. It is thick, creamy, and has just enough spice and flavor to make one think that it is made with lots of heavy cream. It does have butter but is a delicious low-carb soup that is actually perfect for a hearty meal. I served our’s with some garlic bread (just got to have those carbs) and it went well to sop up all that golden yellow deliciousness.

This soup does take quite a while to make because you will be roasting your butternut squash. Some simple ingredients truly do help to bring out the nutty flavor of the squash. Personally, I prefer to roast it and then add the chunks of flesh to the soup pot so that it can absorb all the flavors of the carrots, celery, butter, and additional spices. To sweeten it, a little touch of brown sugar does the trick.

Want to make this Delicious Roasted Butternut Squash Soup? Here is what you’ll need:

• 1 large butternut squash roasted
• 7 cups of water
• 2 Ribs of Celery finely chopped
• 2 Small Carrots finely chopped
• 1 Medium White Onion finely chopped
• 4 tablespoons of Butter
• 1/3 cup Brown Sugar
• 1/2 tsp of Salt
• 1 tsp of Pepper
• Fresh Parsley or toasted pumpkin seeds for serving

Directions:

Roast your butternut squash for one hour at 375 with salt, pepper, and butter (instructions here)

Remove roasted flesh from squash skin and set aside

In a large, thick walled stock pot saute your finely chopped celery, carrots, and onion; cook for 5 minutes over medium heat

Add water in, squash flesh, sugar, and spices

Allow to simmer for about 30 minutes over low/medium heat

To process, add in small batches to a blender and cream until smooth

Return soup back to the stock pot, and keep on low until serving.

This Roasted Butternut Squash Soup is such a hearty and creamy soup even though there is no stock or cream! The key is to roast the meat so that it is not loaded with liquid and has a extra nutty flavor.