Roasted Butternut Squash Soup Recipe

Method10 steps · about 1 hr

1. 1

   Step 1: Heat the oven to 400°F / 205°C. Line two large baking sheets with foil.

2. 2

   Step 2: Mix all the dried rubbed sage (1½ teaspoons), kosher salt (1 teaspoon), celery seed (½ teaspoon), dried thyme (½ teaspoon), freshly ground black pepper (½ teaspoon) and smoked paprika (¼ teaspoon) in a small bowl.

   Uses 1½ teaspoons dried rubbed sage · 1 teaspoon kosher salt · ½ teaspoon celery seed · ½ teaspoon dried thyme · ½ teaspoon freshly ground black pepper · ¼ teaspoon smoked paprika

3. 3

   Step 3: Toss all the peeled and cubed butternut squash (3 pounds) and roughly chopped onions with all the olive oil (2 tablespoons) in a large bowl.

   Uses 3 pounds butternut squash, peeled and cubed · 2 medium yellow onions, roughly chopped · 2 tablespoons olive oil

4. 4

   Step 4: Add all the prepared dry seasoning mixture to the oiled vegetables and toss until the complete vegetable batch is evenly coated.

   Uses Complete dry herb-and-spice mixture · Complete olive-oil coated squash and onions

5. 5

   Step 5: Divide all the seasoned vegetables between the two prepared sheets. Roast at 400°F / 205°C for 45 minutes, until the squash is tender, then keep the complete roasted batch ready for the pot.

   Roast both trays of squash and onions · 45 minUses Complete seasoned squash-and-onion batch

6. 6

   Step 6: In a large pot over medium-high heat melt the tablespoon butter (1 tablespoon). Add all the minced garlic (2 tablespoons) and cook about 30 seconds, just until fragrant.

   Briefly cook minced garlic in butter · 1 minUses 1 tablespoon unsalted butter · 2 tablespoons minced garlic (about 6 cloves)

7. 7

   Step 7: Add all the roasted squash and onions to the garlic butter and stir thoroughly. Pour in the first 2 cups of vegetable stock; keep the remaining 4 cups aside.

   Uses Garlic cooked in the measured butter · Complete tender roasted squash and onions · First 2 cups vegetable stock for puréeing

8. 8

   Step 8: Choose one blending method. Use an immersion blender carefully in the pot until the complete vegetable-and-2-cup-stock mixture is smooth. Alternatively, blend that same complete mixture in two smaller batches in a stand blender, following its hot-liquid guidance without overfilling, then return both blended batches to the pot. Do not add the full stock amount again to each batch.

   Uses Complete roasted vegetable and garlic mixture with the first 2 cups stock

9. 9

   Step 9: Add the remaining 4 cups vegetable stock to the complete puréed soup in the pot. Blend again with the immersion blender or whisk thoroughly until combined. Cover and gently simmer about 5 more minutes, until hot throughout.

   Warm completed soup after adding final stock · 5 minUses Complete smooth purée, both batches recombined if using a stand blender · Remaining 4 cups vegetable stock

10. 10

    Step 10: Serve the actual hot soup in 6 portions. Add optional already-roasted pepitas, ready Mexican crema or sour cream, and fresh herbs as desired.

    Uses Complete hot smooth roasted-butternut soup · Already-roasted pepitas, optional topping · Ready Mexican crema, optional topping (or sour cream) · Fresh herbs, such as sage, thyme or rosemary, optional topping