Week 30: Roasted Butternut Squash Soup

Week 30: Roasted Butternut Squash Soup

It’s starting to feel like fall and for me, that means it’s soup season. I wish I had better pictures to share with you all, but I made this recipe last weekend for thanksgiving and things got a little bit crazy. In the midst of trying to get everything done, taking pictures slipped my mind. Despite that, I just *had* to share this recipe with you because it is the most perfect butternut squash soup that you *must* make at some point this fall. You will agree once you try it so why not go all in and make a double batch. It keeps well in the fridge, reheats well for later or lunches, or you can freeze some extra. It’s soup season. Jump in. But not literally, although you may want to after you taste this soup. Recipe from Cookie & Kate: https://cookieandkate.com/roasted-butternut-squash-soup/

Ingredients: butternut squash, shallots, garlic, veggie broth (I use the low sodium version) + misc. things you probably have in your cupboard

Timing: Over an hour (but I was multi-tasking so I couldn’t tell you exactly how long)

Yield: about 6-7 cups of soup

Serving: as an appetizer, or a light meal with a side of baguette and cheese

How did it go? Not too bad for my first crack at butternut squash anything! I will admit, I was intimidated with how on earth I would slice through such a massive squash, especially in half horizontally. Thankfully I had some family assistance and a massive melon knife that made its way through. I also don’t like touching the guts of the squash – I know, I’m a wimp – so I allowed this dear family member to keep on assisting.

Apart from that, it was pretty easy. When I scooped out the cooked squash from the peel, I realized I could sometimes just peel the brown part of the peel right off. But then it left a bit of a white layer on the outside and I wasn’t sure if that would affect the texture of the soup. When I scooped the squash out of the peel, I felt like I was wasting some of the squash, so I ended up peeling some parts and scooping out others.

I doubled the recipe and don’t have an immersion blender (or a Vitamix) so I pureed the soup in my regular old blender in batches. I just had to portion out proportional amounts of garlic/shallots and broth to try to make each of the batches roughly equivalent (I think I did 3 or 4 batches in the blender for a double recipe of soup).

My biggest and only complaint with this recipe is that it is written for people who have a Vitamix or other extremely fancy (read: EXPENSIVE – those things are like $600!) blender. Now, if that is you, congratulations on getting to the stage in life where you can afford to spend $600 on a blender and push a button to make soup. For the rest of us, a regular blender works perfectly fine, although I felt these instructions were not very clear for that process. I followed steps 1-5, except that my plain old blender obviously didn’t “cook the soup until it is warmed through”. I was making the soup in advance anyways so I just transferred the pureed soup to glass jars, let them cool to room temperature on the counter, then refrigerated them. When I reheated the soup, I gave it a good simmer before serving (maybe 10 minutes?). I didn’t bother to add the butter or olive oil mentioned in step six as I didn’t know when I should add it in the non-Vitamix process, and to be honest, I didn’t think the soup needed it.

This was after two days in the fridge and the texture did thicken a bit. I might keep a smidgen of broth on hand to thin it out later if need be next time. Still absolutely delicious, just a little thicker than day 1.

Taste: Absolutely delicious. I will confess that although I often enjoy eating it, I have never made homemade butternut squash soup before, so I didn’t know what to expect. This exceeded my expectations. The texture was smooth and velvety. The roasting added such a lovely earth flavour. This soup had the most perfect little hint of sweetness. This is such a cozy, comforting, perfect little warm me up fall soup.

Tips: See last paragraph of “how it went” for how I made this ahead of time using a regular blender. Be careful cutting the squash in half. And leave me a comment to let me know the best way to peel the squash for optimal soup texture and minimal waste!

Luke’s review: They just don’t make them like they soup to! Vibrant, earthy, and down right tasty. Accompanied very well with cheese and bread. Smooth and silky texture and the butternut squash really shines through!

Luke’s recipe rating: two thumbs up!

Do you have a favourite soup recipe? Leave me a link in the comments below!

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