So velvety and luxurious, but surprisingly easy. I truly couldn’t believe how easy it was to make this soup that I only associate with pricey steakhouses!
We are bound to have a little bit of winter left here in Denver, so I can get away with posting this recipe although all stores currently have swimsuits on display. It gets earlier and earlier every year.
I challenge you to try this soup if you think it’s too fancy or out of your norm, I thought the same and I was so wrong! This will be a regular dish come next winter.
Roasted Butternut Squash Soup
- small to medium sized butternut squash
- olive oil
- 1 medium shallot
- 2 cloves garlic
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon rubbed sage
- pinch of cayenne
- cranks of black pepper
- freshly shredded parmesan for serving
- Preheat oven to 400
- Slice butternut squash in half, lengthways and scoop out seeds. I use a grapefruit spoon for this and it works great!
- Brush the butternut squash with olive oil and place cut side down on a parchment sheet covered baking sheet.
- Roast for 40-45 minutes or until bottom is slightly brown and caramelized
- Meanwhile, finely dice shallot and add to a medium saucepan with one tablespoon olive oil on medium-low heat for 4-5 minutes.
- Add finely chopped garlic to onion and continue to cook until garlic is fragrant, around 1-2 minutes.
- Add vegetable broth
- Scoop butternut squash out of the outer skin and add to a blender, then pour the broth mixture into the blender as well.
- Add salt, sage, and cayenne to the blender and blend for about 1-2 minutes or until soup is completely smooth.
- Transfer back to the medium saucepan and heat on low until slow simmer begins, stirring frequently.
- Remove from heat, divide into bowls and top with fresh cranks of black pepper and grated parmesan cheese. Enjoy with bread, salad, and grilled chicken!