If you read this post, then you already know that I have been hankering for some soup now that there is a fall chill in the air. It might be 75 degrees right now, but the nights are chilly! And I love that. To keep me toasty warm all week, I made a Roasted Butternut Squash Soup and it is perfect to kick off fall!
As I was researching recipes to make, I found a lot that were butternut squash based. I knew I wanted one that was creamy and I knew I would want to roast the squash first, so the recipe I came up with is sort of an amalgamation of bunch of recipes I found. That doesn’t always bode well, but in this case, everything worked out!
I’m sitting here typing and editing pictures and sneaking spoonfuls of this soup and, guys, I’m not exaggerating when I tell you I think it’s the best thing I’ve ever made. This is so going on my Thanksgiving menu. It really came out perfect.
PS< I listed the pumpkin seeds and dried cranberries and parmesan cheese as garnishes, but they really do finish off the soup. The pumpkin seeds add some crunch, the cranberries give a pop of sweetness and the parmesan gives a little nutty cheesiness.
Before you jump to the recipe! Please read the recipe all the way through before you start cooking, there’s some eyeballing happening at the end and I don’t want you to add ALL of the cream or ALL of the stock at once. You’re going to want to add some and then see if you like the consistency. If it’s too thick or not creamy enough for you, you can always add more but you can’t take away!!
Roasted Butternut Squash Soup
- 1 pkg Butternut Squash (Pre-cut, pre-peeled and pre-cleaned)
- 1 tsp Wegmans Tuscan Seasoning Shaker
- 1 32 oz Vegetable Stock (You may not need all of this!)
- 1 Half Pint Heavy Cream (You may not need all of this!)
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Ground Cinnamon
- Pumpkin Seeds (for garnish)
- Dried Cranberries (for garnish)
- Parmesan Cheese (for garnish)
- Preheat oven to 350. In a large bowl, mix together olive oil and Tuscan Seasoning. Add Butternut Squash and toss to coat.
- Spread Butternut Squash evenly onto a roasting pan and roast for 35-40 minutes, turning once half way through.
- Add the Butternut Squash and about 1/2-3/4 of the vegetable stock to a large pot and bring to a boil, then reduce to a simmer for about 5 minutes until the squash is completely soft.
- Add the pinch of cinnamon, salt and pepper. Then, with an immersion blender, (or add the mixture to a regular blender) blend the squash and vegetable stock until creamy. Add about 1/4 cup of the heavy cream and check the texture. Depending on how thick or thin you would like your soup, you may want to add more stock and blend again. I also added a bit more heavy cream to make my soup creamier. Be sure to add a little of the hot soup to your cream first so that it does not curdle from the heat of the soup.
- When you’ve achieved your desired texture, serve in a bowl, garnished with a sprinkle of parmesan cheese, pumpkin seeds and dried cranberries.
I realize not all of you will have access to Wegman’s, so I’m linking to the Wegman’s Tuscan Spice Shaker so that you can check out the ingredients and see if you can find something similar at your local grocery store. If you can get to a Wegman’s, the Tuscan spice mix is awesome and you will use it over and over again.
This soup is so good that it has simultaneously cured my hankering for soup AND made me want to make more soups. That’s what this soup will do to you. It’s powerful stuff.
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