Cozy Roasted Butternut Squash Soup Recipe

The quintessential fall & winter soup - roasted butternut squash will teleport you to a time that the sun still shone strongly through the clouds, and you only had to wear three layers instead of 17.

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This recipe uses minimal seasonings, showcasing the beautiful flavour combination of the fruits and vegetables. Feel free to add your own spin with nutmeg, ginger, honey, or wherever else your inner cook takes you. If you make any cool changes to this roasted squash soup recipe, keep us posted in the comments below!

I've seen some people try to include the roasted skin in their recipes, but I wouldn't be able to stomach that kind of fiber. If you're lucky, you can peel the skin right off the squash after it cools, otherwise it should come off quickly with a spoon like you're peeling a giant piece of ginger.

As with any soup recipe that calls for chicken stock, the quality of your stock will greatly affect the quality of the soup. If you don't already - start making your own for the best soups on the block.

I use an immersion blender for most things. In theory, you could transfer the soup to a stationary blender or food processor in batches, but that's a lot of risk moving hot liquid around and immersion blenders are pretty cheap these days.

Ingredients

• 4 tbsp butter

• 2 large butternut squash

• 2 apples, cored and peeled

• 1 large carrot

• 2 large onion

• 4 cloves of garlic

• 8 cups homemade chicken stock

• 1 tsp cinnamon

• 1 tsp cardamom

• 1 tsp salt, more to taste

• 1 tsp vegetable oil or other neutral oil for the seeds

Directions

• Preheat your oven to 375F

• Cut the stems off of your squash and cut them in half from top to bottom.

• Scoop out the seeds and keep for later.

• Place your squash halves on baking sheets. Melt 1 tbsp of butter and evenly spread over the exposed surface of the squash.

• Place in oven and remove when a fork can easily pass through the center, 45-60 minutes.

• Chop your carrot, apple, onion, and garlic into small enough pieces that they will be processed by an immersion blender.

• Thoroughly wash the goop off of your seeds, pat with a paper towel, then spread them over a plate and allow to air-dry.

• Combine in a bowl with salt and oil. Spread out over a baking sheet, and add to oven when the squash comes out and roast until golden-brown, about 20 minutes.

• Heat the remaining butter in a large pot.

• Add your garlic and onion, and sauté until soft.

• Add your carrot and apple, and allow to cook while you peel the squash.

• Peel the skin off of your squash either by hand or using a metal spoon, and add to the pot.

• Top off with chicken broth, then with an immersion blender, blend until smooth.

• Add your spices, stir, and salt to taste.

• Serve garnished with a sprinkle of squash seeds.

Watch the video below for tips and tricks!