I’m now convinced you’re actually a superhero with the power to craft delicious and nutritious meals. Prep: 15 mins. Was there something specific you didn’t like about this one? This was a fabulous recipe and I just finished eating another bowl! And the best thing about this recipe is its a breeze to make. However, the shallot (a scant half cup) and garlic were overpowering. It’s simple, easy, and delicious. I top it with roasted pumpkin seeds and drizzle EVOO. I added ground venison Italian sausage with some red and yellow bell pepper finely minced for a one dish meal. Add a sliced onion and a few garlic cloves to the pan as well. Hi Laura, others have and it still turned out great! Recipe yields about 4 bowls or 6 cups of soup. Affiliate details ». This soup is fabulous! That didn’t matter for us since we had a bunch of crusty bread to dip but something to keep in mind. I just added a little cinnamon because I love cinnamon with everything and it added a note of warmth and sweetness (also an extra baked potato that we had cooked together with the butternut). For the sake of laziness, I just did the carrots and onion with the squash in the oven and then mashed it all with a potato masher, then put the whole mixture along with spices in my turkey broth to simmer for a bit, then into the blender. Roasting the butternut squash … Roasted squash soup. To make this easy roasted butternut squash soup, you will need to gather the following ingredients: butternut squash; carrots; celery; onion; garlic; fresh herbs - sage, thyme, and rosemary. I prefer my Vitamix for this one, but I believe others have used an immersion blender and not minded the results. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). Copyright 2010 Michael Chiarello. This soup was creamy and delicious. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. I often make a double batch, one for eating, and one batch for this soup. Put the pancetta in a frying pan and fry until crispy. This soup was terrific! Roasted Butternut Squash Soup. If you don’t care for a spicy soup, omit the cayenne pepper. To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. People are busy with everything like doing their shopping, attending parties, or even hosting parties! I'm very excited to introduce this to my holiday table. As written and photographed, this butternut squash soup is vegan and let me tell you, it’s incredibly delicious that way, and we truly believe that everyone, even the meat-eaters at the table will love it. But, I appreciate your feedback. Keep it in mind for the holidays, too. However I have to agree with some others that the garlic and shallots really overpowered everything. Tip *Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half. We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Loved the Buttah! This recipe is wonderful and love the touch of nutmeg! I have had a lot of luck with your recipes and will be adding this one to the Cookie & Kate collection. Or, freeze this soup for up to 3 months. Allrecipes is part of the Meredith Food Group. Just be sure to use enough squash. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. 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