Wow, if this isn’t fall in a bowl I don’t know what is!
I absolutely adore butternut squash for both its flavor and versatility. It is the star ingredient in homemade soups, but can be used for so much more! I love adding roasted butternut squash to fall quinoa, risotto, and stews. It lends a creamy texture and is a definitive fall flavor. This tough skinned squash may take a little work to peel and prep, but its definitely worth the extra effort. Butternut squash keeps in a cool dry place for a long time, so stock up at the Farmer’s Market to enjoy plenty of squash dishes in the weeks to come!
Here’s a brief run-down on how to safely peel a butternut squash:
Slice off the top and bottom of the squash. Cut the squash in half separating the straight portion from the bulb portion.
Using a sharp vegetable peeler carefully remove the skin from the flesh of the squash. As you peel, the butternut squash releases a sap-like liquid that can make it slippery; holding it with a kitchen towel can reduce this.
Cut the top portion into four equal slices lengthwise, then cut the opposite way into sticks and dice into one inch cubes.
Cut the bottom bulb portion in half and use a spoon to remove the seeds. The seeds can be washed and roasted, if desired.
Dice the rest of the squash into cubes. Ta-da; not so scary after-all!
Last year I shared a delicious butternut squash soup recipe, but I am loving the roasted version this year! Roasting butternut squash concentrates its sweet and earthy flavor and results in a rich and creamy soup. Roasted squash is an amazing side dish on its own, but combining it with onions, garlic, and broth really sends it over the top! The squash can be roasted on the weekend and stored in the fridge so making dinner on a weeknight is a snap. Be sure to make a big batch of this soup too; its great re-heated in lunches or frozen for a quick dinner later.
I’m wearing my fleece sweaters, breaking out my warm boots, and making soup on a weekly basis. Goodness gracious I love fall!
- 1 medium butternut squash
- 3 tbsp. olive oil, divided
- 1 medium onion, diced
- 2 cloves garlic, diced
- 4 c. low-sodium vegetable broth (check label to make sure it is gluten free)
- salt/pepper, to taste
Preheat oven to 350 degrees F.
Peel and dice butternut squash, as described above, and arrange on a baking sheet in a single layer. Drizzle with 2 tbsp. olive oil and salt/pepper to taste.
Roast in the oven for 20 minutes, flip with a spatula, and roast for an additional 20 minutes until tender. (If making the soup later in the week transfer the butternut squash to a tightly sealed container and place in the refrigerator.)
Heat 1 tbsp. olive oil in a large dutch oven or soup pot. Add diced onion and garlic; sauté 8-10 minutes until onion is translucent and tender.
Add roasted butternut squash and broth to cover (you may use slightly more or less broth depending on how much your squash yields). Season lightly with salt and pepper and bring to a boil. Reduce heat to a simmer and cook for 5-10 minutes to allow the flavors to develop.
Turn off the stove and use an immersion blender to puree the soup to a smooth and creamy texture. Alternately, you can transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot and keep on low heat until ready to serve. Add additional broth, if necessary, to thin to desired consistency. I typically serve roasted butternut squash soup with grilled cheese for dipping, but crackers, crusty bread, or pita bread would be outstanding as well.
Make your family a big ‘ol pot of soup and enjoy the first glimpses of fall. Enjoy!