Roasted Butternut Squash Soup Recipe

Prep in: 30 mins
Ready in: 1 hr
I Want To Share With You A Recipe For My Roasted Butternut Squash Soup.


  • Chopped Onion
  • Chopped Carrots
  • Salt
  • Chopped Celery
  • Butternut Squash
  • Brown Squash
  • Fresh Sage Leaves
  • Cloves Of Garlic
  • Olive Oil
  • Pepper
  • Chilli Powder
  • Goat Cheese
  • Little Bit Of Tangs



You’ll need some chopped up onion carrots celery and I’ve got some butternut squash this was just one large butternut squash.I just peeled with a vegetable peeler and I cut into large chunks and you also want to make sure you deseed them you know to all the seeds out of the brown squash. I’ve got some incredible a fresh sage leaves you can also use dry if,you want and I’ve got some whole cloves of also need olive oil salt and pepper it some chili powder and then optional and then you need vegetable stock and optional some goat cheese just for a little bit of Tang because this is a really sweet soup it is delicious get your oven preheated to 375.


I’ve got a nice baking baking sheet here.I’m gonna put my veggies on top of don’t worry if they’re not all in one single layer because it’s going to be perfect how ever way you do this drizzle over a good three to four tablespoons of olive oil because this is going to be what your vegetables roast in and develop good color and delicious flavor so,you don’t want to skimp on that and then we’re going to season this just very very simply with some salt and pepper and then we’re going to add some chili powder for added kick the reason.


Why, I like to add a bit of chili powder is because everything is so,sweet you need a little something to offset it and the chili powder is perfect for that and then when this is done and you serve can also serve this along with a little bit of hot sauce so this is chili oil that would be delicious as well alright let’s give this a good sprinkle chili powder just a couple teaspoons there’s a really beautiful color as well and then just using a cook’s best tool which are your hands go in there and toss everything together this looks phenomenal to me.I could really roast this and this would be a phenomenal vegetable dish as is for your holiday table amazing but this has to go into the oven at 375 for 45 minutes to an hour or until they’re nice and tender and they roast it down a bit.


I will show you what it looks like once it’s done but first.I’m gonna wash my hands my veggies were in the oven for one hour and like.I mentioned you can eat this as is and it would be a fantastic side dish you could crumble on some feta cheese or some goat cheese for a little bit of saltiness and it would be delicious.I however I’m going to puree this and make a really creamy and velvety soup but the world is your pickle.I’m obsessed with so that’s what I’m using I am gonna do this in batches because I can’t fit all of this in here and while you also needed some vegetable stock enough for me it’s just some water and some base as a vegetable base but whatever you got okay.

5I also have a saucepan here waiting for me I’m going to take.I’m probably under this in three batches two or three batches.we’ll see I’m going to do three just to make it keep it safe and I’m going to add a little bit of my stock or at this point just my water and then.I’ll add the rest to the base.when I go ahead and heat it up you add a little bit of there about a cup or so each time this is going to be really thick and creamy and I’ve let this cool a bit just so you know because I didn’t want to put something super super hot in a blender and you know could explode and be a mess and be pretty painful he’s gonna hit the soup setting and then.


I’ll show you what it looks like when it’s all pureed alright last batch.I did ended up doing it in three batches just to be on the safe side and now.I’m just gonna get it everything out of here.I’m gonna add a little bit more water but because there’s a little bit of goodness in there.I’m gonna add my water to my blender swish it around and now really how much water you add how much stock you add is completely up to you.I’m just gonna grab a little tiny spoon because some people like tyr’s their soups this kind of soup really really thick and some people like it really really creamy um really thick and creamy so it is completely up to you.I add in my base fare and I’m just going to heat this up and let it simmer for about four minutes or so and then you will be will be able to serve this up that’s good it’s been simmering for about five minutes.


You could smell what it smells like in here it’s like fall heaven that’s sweet smell of the herbs and the butternut squash now what I’m going to do is I just have a little dollop of goat cheese.I’m gonna put right in the center that is completely optional however the little bit of Tang from the goat cheese.I feel like it balances so well with the sweetness of the butternut squash and I also got a little bit of Tabasco.I like a little heat in my life you know on balance you know what I’m saying just a couple of dashes of hot sauce oh let’s give this a go you could also serve this with some some toasted pumpkin seeds.