Roasted Butternut Squash Soup
This roasted butternut squash soup is a velvety, nutrient-dense puree that celebrates the warmth of autumn. By roasting the squash until caramelized, we unlock a natural, nutty sweetness that creates a luxurious depth of flavor. Balanced with aromatics like leeks, garlic, and fresh sage, and finished with a savory chicken broth, this soup is a professional-quality, comforting meal perfect for any busy weeknight.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Halal
Ingredients
2 lb whole butternut squash, peeled and cubed
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 large leek, white and light green parts only, diced
2 cloves garlic, finely chopped
2 teaspoons fresh sage leaves, finely chopped
1 quart low-sodium chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.
Roast the squash for 30-40 minutes until tender and edges are caramelized.
In a large pot, melt the butter with 1 tablespoon of olive oil over medium heat.
Add the diced leeks and sauté until softened, about 5-7 minutes.
Stir in the chopped garlic and fresh sage, cooking for 1 minute until fragrant.
Add the roasted squash to the pot and pour in the chicken broth.
Bring to a simmer, then use an immersion blender to puree the soup until completely smooth.
Adjust seasoning if needed and serve warm.
Notes
Store in an airtight container for up to 4 days. If the soup is too thick, add a splash of extra broth before reheating. For a vegan version, substitute the chicken broth with vegetable stock and replace the butter with olive oil.
Find it online: https://cookingwithramsay.com/roasted-butternut-squash-soup/