Roasted Butternut Squash Soup

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!

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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.

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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.

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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
  1. Preheat oven to 400
  2. Slice butternut squash in half, lengthways and scoop out seeds. I use a grapefruit spoon for this and it works great!
  3. Brush the butternut squash with olive oil and place cut side down on a parchment sheet covered baking sheet.
  4. Roast for 40-45 minutes or until bottom is slightly brown and caramelized
  5. Meanwhile, finely dice shallot and add to a medium saucepan with one tablespoon olive oil on medium-low heat for 4-5 minutes.
  6. Add finely chopped garlic to onion and continue to cook until garlic is fragrant, around 1-2 minutes.
  7. Add vegetable broth
  8. Scoop butternut squash out of the outer skin and add to a blender, then pour the broth mixture into the blender as well.
  9. Add salt, sage, and cayenne to the blender and blend for about 1-2 minutes or until soup is completely smooth.
  10. Transfer back to the medium saucepan and heat on low until slow simmer begins, stirring frequently.
  11. 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!

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