It is that time of year again… soup season. Roasted butternut squash soup not only is it a great comfort food, it’s also healthy and packed full of goodness.
I have seen recipes on blogs for squash and pumpkin soups. I have noticed in the grocery stores the canned pumpkin soups. In the past of I have always turned up my nose to these soups. For some reason soup to me was not made out of squash or pumpkin.
Silly me, for thinking such thoughts. It is not that I don’t like eating squash, because I do. Normally I roast it and eat it with nothing added. I enjoy the natural sweetness and flavor of squash. And once in a while I will add a little brown sugar and cinnamon, if I am looking for something with a bit more sweetness.
My curiosity got the best of me; I had to try a soup that contained some squash. You know that it is the season for squash and soup. I couldn’t believe the smoothness and flavor of the soup. I will never question why people love this type of soup.
I added some onion, carrots, apple, sage and a touch of cinnamon. The combination of savory and sweetness went so well together. I love the fact that I am eating healthy with this soup, but still getting a great flavored soup.
Have you tried squash soup before? If not, I hope your curiosity gets the best of you and you give it a try, too.
Roasted Butternut Squash Soup
- 1 medium butternut squash
- 1 medium onion
- 1/2 cup carrots
- 1 medium granny smith apple
- 6 to 8 sage leaves
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 32 ounces vegetable broth
- Salt and pepper to taste
- Cut the butternut squash in half and remove seeds. Place the flesh side down in a baking dish that is lined with aluminum foil. Place in a preheat 450 degree oven and bake until tender, about 30 to 45 minutes. Once the squash is roasted cool a bit and remove the skin from the flesh.
- While the squash is roasting, prepare the vegetables, apple, and sage leaves by chopping them into small pieces. In a Dutch oven add the olive oil and set heat on medium, add the vegetable, apples, and sage leaves. Cook for 5 to 10 minutes until they are starting to get a bit soft. Add the vegetable broth, squash, cinnamon, and salt and pepper to taste.
- Bring to a boil and reduce heat and simmer until the vegetables are fork tender, will depend on the size of your vegetables. (About 20 to 30 minutes)
- Place soup into a food processor or blender and process until smooth. Do this in batches. Add more seasoning if needed. Serve immediately.