Roasted Butternut Squash & Red Onion Soup

It’s Fall and butternut squash can be found everywhere in the grocery stores. Even the restaurants around town have butternut squash as a main staple in a lot of their dishes. A popular item on menus is butternut squash soup.

There are so many variations of this recipe. I’ve had an Asian inspired soup with coconut milk and curry powder, I’ve made a recipe that involved just cooking the squash in broth with herbs, I’ve had versions that included sweet potato in the butternut squash soup, and a version with carrots. But the recipe that is my all time favorite is this Roasted Butternut Squash & Red Onion Soup.  I like how the squash and red onions caramelize in the oven so beautifully which gives the entire soup a lovely brown sugary sweet flavor. Once you have this basic recipe down, you can add roasted sweet potatoes, you can add chopped roasted green apples, and carrots; take your pick, the choices are long. Here is the recipe.

Roasted Butternut Squash & Red Onion Soup:

Ingredients:

  • 1 lb cut butternut squash
  • 1 medium red onion
  • 6 cloves garlic crushed
  • Olive oil
  • Salt & pepper
  • Herbs of your choice, I used thyme – 1 tsp
  • 1 cup milk (optional)

Directions:

Preheat oven to 375 degrees.

Place the butternut squash and chopped onions on a cookie sheet and drizzle 2 tbsp olive oil and mix together and spread on the cookie sheet. Sprinkle salt and pepper. Place in oven and cook for 30 minutes until the squash is cooked through and tender. Toss around half way through to prevent the vegetables from sticking to the pan.

After 30 minutes, take out of oven. At this point the vegetables are done. You can serve this as a side dish if you like.

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In a pot heat 1 tbsp olive oil and sauté crushed garlic. Add the roasted vegetables. Add 1 tsp thyme or any herbs of your choice. Add 4-5 cups vegetable broth or 1 carton broth and cook for 10 minutes until all the soup comes to a slow boil.

Take the soup off the stove and puree with a hand blender. Place the pan back on the stove and add 1 cup whole milk or 1/2 cup cream if you want. Mix into the soup over low heat.

Serve warm with extra black pepper.

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Cook’s Notes: If you prefer your soup chunky, you can skip the blending process and just add cream and serve. This will make a soup that has chunks of sweet butternut squash and caramelized onions in a creamy broth. You can also choose to skip the cream completely and serve the soup in it’s own broth.

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