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Roasted Butternut Squash Soup

October 23, 2013 by Amanda Willis
 

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Fill your house with the scent of roasted butternut squash soup on this cold rainy day! The trick to this dish is roasting the vegetables before combining them in a puree, this way, the soup will keep it’s rich full and flavor. See how we make this super easy soup!

Roasted Butternut Squash Soup

This soup was made for days like this. It is slightly sweet, hearty and velvety, just so good! Here is what you will need:

  • 1 medium butternut squash
  • 2 Granny Smith apples
  • 1 medium onion
  • 2 Tbsp butter
  • 2 cloves of garlic
  • 4 cups of chicken broth
  • 1 teaspoon nutmeg
  • 1/2 teaspoon chili powder
  • 1 teaspoon ginger
  • salt and pepper

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Peel and cube butternut squash, roast at 375 degrees for 20 minutes. Half way through roasting time, cube the apples and add them to the butternut squash skin still on. (The apples roast pretty quickly!) Set aside once finished.

In a large pot, sauté onions and garlic in butter. Once the onions and garlic are browned, add dry ingredients.

Add chicken stock to pot along with the squash and apples, cover and let simmer.

Once the squash and apples begin to break down in the broth, it is ready to be pureed!

Using a hand blender, take of the pot off the heat and begin to blend. It should only take a few minutes (the hand blender is the best invention!)

The end result should be smooth and velvety. The chili powder and ginger give the soup a kick but the apples offers subtle sweet hints to cool the heat. Because of the roasted vegetables, the soup will keep a vibrant orange color! Perfect for fall! Enjoy!

Here is a look at some other fall favorites!

Autumn Vegetable Soup from Fine Cooking

Curried Chicken Rice Soup from Rodale

Zesty Hamburger Soup from Cravings of a Lunatic 

What are some other fall favorite soup recipes? Please share with us!

 

 


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  1. Thank you! For cubing a butternut squash, a good knife can make a world of difference! But I like to cut it as if it was a loaf of bread, by creating slices, this way it is broken down into smaller pieces making it easier to peel and cube from there. Hope this helps!

    Comment by Amanda Willis — October 28, 2013 @ 11:41 am

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