Okay, I’m just gonna give it to you straight. This Roasted Butternut Squash soup did not change my life like the Pumpkin Chipotle Barley one. But you can’t eat that every week, can you? And fall needs you to embrace butternut squash. It’s like sweet potatoes, minus the sweet and the potatoes. So, I did what any self-respecting Southern woman would do—I added roasted sweet potatoes, too. Sweet potatoes are like the mascot vegetable of the South, so if you’re gonna live here, you’re gonna need to embrace them.
I really, really like this soup and in a funny turn of events, I ended up eating it one day for lunch with leftover homemade pizza and BAM! I am a woman who loves butternut squash soup. So, I’ve carefully lined it up in the November menu plan so that you’ll have leftover pizza. Just heat the pizza up in the oven (of course, right? you would never do it in the microwave. NEVER do it in the microwave. crust is the essence of life and shall never under any circumstance be soggy!), and then dip the pizza in the soup. I don’t know what to tell except that it’s good, alright.
Without further nonsense:
- 1 butternut squash, halved lengthwise, then chopped into smallish pieces, (seeds removed, of course!) and roasted
- 2 large sweet potatoes, peeled and chopped and roasted (you could just do one more butternut squash and forego the sweet potatoes if you like)
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium apple, peeled, cored and chopped, then roasted
- 1 large onion roasted
- 2 cloves garlic, chopped
- 8 fresh sage leaves or a 1 t. of dried sage
- 1 T. dried thyme
- 1 box of chicken broth (Kitchen Basics, for the love of all things delicious and hearty)
- 1 T. honey
- 1 t. nutmeg, freshly ground, if possible
- salt and pepper, to taste (salt along the way and then re-season at the end)
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 cup heavy cream
- 1 t. cumin
Make the magic happen by:
- Heat the oven to 400 and roast the squash, sweet potatoes, and onions, and apple, after drizzling them with plenty of olive oil, and springing with salt and pepper. I also use 21 Seasoning Salute from Trader Joe’s, which I highly recommend for EVERYTHING you make, but it isn’t crucial here. Roast for ~40 minutes until veggies are tender
- Heat 2 T butter in dutch oven and sauté the chopped garlic and sage for a couple minutes, until their flavors release. (Don’t burn the garlic!)
- Once the veggies are all done roasting, toss them all into the garlic butter.
- Add chicken stock, all the seasonings, and bring to a boil over medium heat. Reduce the heat to medium low and simmer, stirring occasionally, for about 15 minutes. Remove the pan from the heat and stir in the cream.
- Using an immersion blender, purée the soup and then add in the cream and give it one last puree.
- Taste and season with salt and pepper as needed. Serve with leftover pizza or your favorite bread!
For more lifeingrace meal ideas, visit my Recipes page!
Visit Ruth’s Thrifty Thursday for more thrifty recipes ideas.
Thank you for the scrumptious recipe!
What type of immersion blender would you recommend?
Glenda Childers says
Perfect … I wanted to make this soup and was looking for a recipe.
I don’t comment much, but I had to pipe up to say that I’ve had 2 different recipes for butternut squash soup floating around here for weeks waiting for their chance, but now that you’ve posted one I’m sure I’ll never have to try either of those. I’ve never made a recipe of yours that I haven’t loved! Not to mention that I can always count on you to include butter and cream 🙂 Have you seen Curly Girl’s artwork about butter? http://www.curlygirlstore.com/index.php?main_page=product_info&cPath=21&products_id=342
Makes me think of you and your blog!
Erica Jean says
Thank you for all of the recipes. You are the type of wife and mother I aspire to be as a new mommy and fairly new wifey. Thank you for all of the encouragement you offer us! I was wondering if you have a link of your honey wheat bread posted somewhere or is that a family secret? 🙂 I’m always looking to improve my bread recipes and add new ones!
Erica Jean says
Woot, just found it as I was reading through your 31 days of hospitality! Love when that happens…Ps can I just say again how much of a blessing you are? Thanks so much for your words on hospitality. I think every young mom needs this kind of practical advice on keeping a home and opening it up to loved ones. Amen sistah!
Edie Wadsworth says
Oh, rats, I forgot to link to it! I’ll fix that right away.
And thank you, sweet Erica, for making my day.
Sending you lots of love,
Edie, made this tonight and it is so so yummy. I threw in a few other squashes that had been sitting on the counter & it is making me happy tonight 😉 thanks for sharing!
Edie Wadsworth says
So glad you liked it, Chrissy!! I love that you embellished it!
You know I will try this! More than likely this weekend! I LOVED the Pumpkin Chipotle Soup, however, I must confess, I’m not a fan of pumpkin, (I know, gasp!) so I substituted 2 cups of butter nut squash that I had roasted and that soup is now in the permanent rotation!