Roasted Butternut Squash Soup Recipe
Made with fresh roasted butternut squash, onions, garlic, crispy bacon and a touch of cream, this Roasted Butternut Squash Soup recipe is one big ole bowl of easy-to-make comfort!
Servings 10 servings
Cut the butternut squash in large chunks and place on a baking sheet, flesh side up and lightly salt. Roast in a 350 degree oven for about 1 ½ to 2 hours.
Scoop the flesh of the squash out with a spoon and set aside. **This can be done in advance**
After squash is finished roasting, heat the olive oil in a large pot (6-8 quart) over medium heat. Add onions and garlic and saute until lightly browned.
De-glaze the pan with the dry sherry - cook for 1 minute. Add the squash, chicken broth, salt, pepper and paprika and stir. Let simmer for about 10 minutes.
Transfer to mixture to a blender, and blend in batches until smooth. Pour mixture back into the pot and bring to a light simmer.
Add the cream, nutmeg and salt to taste. Simmer for about 10 minutes.
Remove from heat and serve with crumbled bacon, creme fraiche, and roasted pumpkin seeds.
- Make the roasted butternut squash the day before to save some time. It can be stored in the fridge.
- If you are roasting cubed butternut squash instead of the whole squash, reduce the roasting time to 45 minutes.
- The squash will be soft, lightly browned on the edges and caramelized when done roasting;
- Roast the squash in advance to save time;
- Use a hand blender to blend the soup to avoid dirtying a blender.
- This soup can be frozen BEFORE the cream is added. Store for up to 3 months. Reheat on stove and add the cream and garnishes to serve.
Serving: 1g | Calories: 312kcal | Carbohydrates: 32g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 1717mg | Potassium: 1028mg | Fiber: 6g | Sugar: 6g | Vitamin A: 25065IU | Vitamin C: 57mg | Calcium: 158mg | Iron: 2mg