For the soup:
- 2 tbsp Olive oil
- 1 tbsp Honey
- 1 tbsp Rosemaryfresh, chopped
- ¼ tsp Cayenne pepper
- ¼ tsp Saltplus more to taste
- 4 lbs Butternut squashwhole, unpeeled, cut in half lengthwise, seeds removed
- 1 White onionlarge, chopped
- 2 ½ cups Chicken stock
- Black pepperto taste
- Pine nutstoasted
Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is easy to prepare yet delivers tons of flavor. The squash is first roasted in the oven to caramelized perfection along with garlic cloves, olive oil, rosemary, honey, a pinch of cayenne pepper and salt. And then puréed with chicken stock and white onions sautéed in butter to create an extra creamy bowl of soup without adding any cream. Top each serving with toasted pine nuts and crispy pancetta, adding a crunchy contrast to the soup. Sprinkle with fresh parsley, and enjoy with crusty bread on the side. It’s fantastic!
The recipe for this butternut squash soup is simple. The first step is to roast the squash. While the squash roasts, sauté the onions in butter. Once the butternut squash is done, it takes only 5 minutes to finish the soup up. Scoop up the butternut squash flesh into the pot with the sautéed onions. Squeeze the garlic cloves out and add to the pot too. Use an immersion blender to puréе the soup, adding the chicken stock to thin the soup to your taste. Reheat the soup and serve with toppings of choice. Enjoy!
To make the Roasted Butternut Squash Soup, you will need the following ingredients:
Steps to make Roasted Butternut Squash Soup
Preheat the oven to 375 °F.
Prepare glaze for brushing
Prepare butternut squash
Add butternut squash flesh, garlic, and chicken stock