Warm Up with Roasted Butternut Squash Soup

by zesty on November 7, 2011 · 6 comments

Monday is here. Daylight savings time is in effect. I am ready for another work week. The sun is shining, birds are squawking and well I guess all of those are good things. Right? Yeah I guess you are right. I was a little unsure if I should share with you something sassy today ( as in a chocolate dessert) or something savory to warm you up after a long day…. As you read a little further down you will see that I opted for savory.

A simple Roasted Butternut Squash soup. I mean seriously, it does not get any easier than this fellas. From scratch you can have a soup in no time. Healthy, delicious ( well if you like butternut squash), hearty and overall just gives you that warm feeling deep inside. Kind of the same feeling when you do something nice for someone else and you feel all fuzzy inside.

Whoah, that was a sappy line – but you get the point. Let’s move on to the details on how to build this soup.


  • 1 large butternut squash
  • 1/2 Cup cream
  • 2 Cups vegetable/chicken stock
  • 2 Cups water
  • 1 celery stalk, diced
  • 1/2 White onion, diced
  • 2 Carrots, diced
  • 1/2 Tsp. cumin powder
  • 1 Tsp. red chili flakes
  • 1 Tsp. paprika
  • 2 Bay leaves
  • Salt and pepper to taste
  • 1 Tsp. + 1 Tbsp. Olive oil


  1. Pre-heat oven to 400′F. Cut the butternut squash in half, and core the middle. Remove all the seeds, brush the butternut squash with 1 tsp oil, and season with salt and pepper. Wrap the butternut squash in foil, and bake for 20 minutes.
  2. While the butternut squash is baking, sauté onion, paprika, cumin and remaining oil in a large pot on medium heat (3-4 minutes). Add celery, carrots, and water and bring to a simmer.
  3. Remove butternut squash from the oven, and allow to come to room temperature. Carefully scoop the butternut squash away from the center, throwing away the peel. Add the butternut squash to the pot, along with chili flakes, bay leaves, and stock.
  4. Bring to a boil and cook until  vegetables are tender ( about 20 minutes). Reduce heat and temper the cream by adding a small amount of the soup base to the cream, then adding the entirety back to the pot. Continue cooking on low heat for 5 minutes.
  5. Remove from heat and allow to cool. Remove bay leaves, and carefully puree the soup with a handheld food processor.
  6. Return the soup back to the stove and continue cooking on low, to allow the flavors to develop or eat right away if you are starving and cannot wait any longer.
  7. Garnish with parsley and sour cream before serving.

Zesty Tip: For added texture you could make some homemade croutons and place them on top of the soup.

A nice pairing with this soup would be a nice piece of halibut and a simple salad and you would have yourself a fabulous meal.  Or you cannot just eat the soup by itself and move on.  Your choice.  Alright.  I am going to go make sure that my MoVember mustache doesn’t look hideous and then head off to work.  Have a super Monday and I will talk to you on Wednesday.  I will post the mustache picks on Friday.

Take care


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