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Soup so good you’ll dream about it. Roasted Winter Squash Soup tastes amazing and it’s full of good carbs. For a healthy protein meal, pair with deli turkey rolled in a butter lettuce leaf.
No peeling the squash prior to cooking, cut and arrange on sheet pan. Roasting brings out the flavors and softens the squash to make it easy to fix.
Roasted Winter Squash Soup
Author: Susan Maria Leach, Before & After
- 2 medium butternut squash, each 1½ to 2 pounds
- 1 teaspoon Tuscan seasoning (thyme, sage, crushed red pepper, rosemary, garlic) - if you don't have this type of seasoning a fresh jar of curry powder is a wonderful too
- 6 tablespoons butter
- 2 yellow onions, diced
- 6 cups chicken broth - I use Swanson Natural Goodness in the box
- Salt and freshly ground pepper, to taste
- Preheat an oven to 400°F.
- Using a big kitchen knife and a cutting board, cut the butternut squash into one inch thick slices. Arrange on a greased baking sheet, drizzle with olive oil, season with salt pepper and ½ teaspoon of seasoning. Roast until somewhat soft to the touch and a knife penetrates the flesh easily, 45 to 50 minutes. Remove from the oven and when cool enough to handle, scoop out the pulp into a bowl and set aside.
- In a saucepan over medium heat, melt the butter. Add the onions and an additional ½ teaspoon of seasoning and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes.
- Add the broth and the squash, raise the heat to high and bring just to boiling.
- Reduce the heat to low and simmer for ten minutes to combine the flavors. Remove from the heat.
- Working in batches, puree the soup in a blender or using an immersion stick blender. Be careful blending hot liquids. Return to a clean saucepan. Just before serving, heat gently over medium-low heat. Season with salt and pepper to taste.
- Ladle into warmed bowls and garnish with pumpkin seeds.