A roasted butternut soup with just a little bit of sweetness and is a little bit savory, its totally creamy, warm and completely delicious.
I got engaged on February 12, 2010. I told my, now, husband that he couldn’t propose on Valentine’s day because I didn’t want that to be our “anniversary” but really I thought he would propose a month or so later because of different things he had told me. Anyway, now I get to celebrate two holidays in February, Valentine’s Day and our engage-iversary. Anyway, this last year for one of the holidays we went to this really nice restaurant in our town and to start off our meal that was a few courses we got a delicious butternut squash soup.
Since then I’ve been wanting to duplicate that delicious creamy soup and I think I finally have. This soup has just a little bit of sweetness and is a little bit savory, its totally creamy, warm and completely delicious.
I roasted my squash coated with butter and seasoned with brown sugar, cinnamon and nutmeg and a little salt. Then I sauted some onion and apple and sage. Then added my squash, chicken broth. Blended it all together and then added in some cream.
I was inspired by this recipe from chow.com.
Roasted Butternut Squash Soup
- 1 large butternut squash
- 4 TBS butter (divided)
- 2 TBS brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp salt
- 1/2 cup green apple (diced)
- 1/2 yellow onion (diced)
- 8 fresh sage leaves
- 4 cups chicken broth
- 1/4 tsp black pepper
- 1/2 cup heavy cream (additional to garnish)
- roasted sunflower seeds (optional)
- Preheat your oven to 425 degrees.
- Cut your squash in half and scoop out the seeds. Lay squash on a baking sheet lined with foil.
- Brush 2 TBS of melted butter over the tops of your squash.
- Combine brown sugar, cinnamon, nutmeg and 1/2 tsp salt in a small bowl and spread over the top of your squash.
- Bake for about 1 hour until squash is tender. When done, remove from oven and set aside.
- Melt additional 2 TBS of butter in a large deep pot over medium heat. Add the apple, onion and sage and season with a little salt and pepper and cook until apple and onion are soft, about 8 minutes.
- When the squash is cool enough to handle, scoop the flesh out of the squash and add it to the pot with the apple and onion. Discard the skins.
- Add in the chicken broth, 1 tsp salt, 1/4 tsp pepper and stir everything together. Lower the heat to medium low and then bring to a simmer, breaking up the big pieces of squash as you stir. Simmer for about 15 minutes.
- Blend everything together until nice and smooth.
- Return to the pot and stir in the heavy cream.
- Top with additional cream and sunflower seeds when serving if desired.
Enjoy this delicious heart warming soup!
If you like this roasted butternut squash soup, I think you’ll also like these butternut recipes:
Or this Delicata Squash Soup