Butternut Squash Soup
Butternut squash soup is the ultimate comfort food for those cold winter days. This earthy and deeply rich roasted soup is simple and straight-forward to make. Don’t get scared by the time; butternut squash is a dense vegetable that requires long cooking times. This recipe is no different.
by Chef Mario
1 - 2 lb butternut squash, peeled, seeded, and cubed
1 large carrot, peeled and cubed
3 tbsp Sizzle
1 medium yellow onion, sliced julienne
4 medium cloves garlic, thinly sliced
4 cups homemade low-sodium vegetable broth
2 sprigs fresh thyme
1 bay leaf
Freshly ground black pepper, to taste
4-6 tsp Drizzle
Cayenne pepper or Sriracha
Active Time: 30 minutes
Full Time: 50 minutes
Preheat the oven to 425 F. In a parchment lined sheet, add the diced butternut squash and carrots, season with 1 tbsp of Sizzle and salt and pepper to taste.
Bake for 30-40 minutes, setting a timer and rotating the pan halfway through to ensure even cooking.
10 minutes prior to the butternut squash being done, heat 2 tablespoons of Sizzle in a large pot over medium heat, (large enough to hold all the vegetables and the 4 cups of stock). Once the oil is shimmering and slightly smoking add the onions first, and sauteé for 5 minutes, adjusting the heat to medium-low and mixing constantly. Add the garlic and mix constantly until onions are caramelized into a golden-brown color. Season with a pinch of salt and pepper.
Add the roasted butternut squash and carrots into the pot with the onions, along with the stock, thyme springs, and bay leaves. Bring to a boil and then cook on an active simmer for 10 minutes, or until vegetables are soft.
Remove from heat, remove thyme springs and bay leaf, let liquid cool slightly, and working in batches, blend the soup. To avoid the blender from exploding while blending hot liquids, alway leave the top slightly ajar, and cover with a kitchen cloth. Hold the lid in place while starting the blender in the lowest setting, and slowly increasing the speed until high. Blend till fully smooth and transfer to the rinsed pot.
Season the soup with salt and pepper to taste and serve into 4-6 soup plates.
Season with a sprinkle of cinnamon, cayenne pepper, and finally, drizzle 1 teaspoon of Drizzle per plate. Enjoy!
Extra Tip!!! Because of the carrot & butternut mix, AND because of the roasting process, this soup is naturally sweet. After blending make sure you taste it and add salt as needed; however, it probably won’t require much more seasoning. Sprinkle the spices on each plate along with the Drizzle to round up the flavors, add a beautiful mouthfeel to each spoonful, and show off with your presentation to your friends!