Hearty Easy Butternut Squash Soup Made with Oven Roasted Butternut Squash
This simple butternut squash soup makes for a rich and hearty meal made from roasted butternut squash, chicken stock, and onion.
Equipment
Food processor, non-stick baking sheet, or baking sheet lined with baking mat, 4 qt pot
Ingredients
- 1 large Butternut Squash - sliced in half seeds removed
- 1 Yellow Onion - diced
- 2 cups Unsalted Chicken Stock
- 2/3 cup Fresh Cherry Tomatoes - chopped
- 1 tsp Ground nutmeg
- 1 tsp Sea salt and fresh ground pepper
- 2 tbsp Good Olive Oil
- 1 tbsp Unsalted butter
- 1/4 cup Dry White Wine - Such as Sauvignon Blanc or Chardonnay
Instructions
- Slice large butternut squash in half and remove seeds. Rub with olive oil and sprinkle with ground nutmeg, coarse sea salt and fresh ground pepper. Place cut side down on a baking sheet and puncture the skin side all over with the tip of a knife. Roast in a 400 degree oven for 35 minutes or until roasted through and completely tender.
- When squash is finished roasting remove from the oven and let cool for 10 minutes. Skin will easily peel off. Cut into large chunks and add roasted squash meat to a food processor. Puree the squash until velvety and smooth. Set aside.
- In a hot pan over medium/high heat, heat olive oil and butter for a moment and add in diced onion and chopped cherry tomatoes. They should sizzle when they hit the pan! Hit them with a little sea salt and cracked pepper. Toss and cook in the pan until onions sweat and become fragrant. After about 8 or 10 minutes, when they start to become golden, splash in some dry white wine. Toss and cook in the pan until the mixture has absorbed some of the flavor of the wine and it has reduced a bit, about 5 minutes.
- Add in the butternut squash puree and the chicken stock. Give everything a good stir. This is a good time check the seasoning and adjust it your taste as you see fit. ( I added about close to another tsp salt at this point and some more fresh cracked pepper).
- Bring everything to a simmer and when it starts to bubble, cover and turn heat to low. Simmer on low until tomato and onions are soft and cooked through, about another 15 minutes.
- Top a little chopped parsley and crushed croutons for brightness and crunch if desired. Serve hot with sliced baguette for dipping.
Notes
**Make It Vegetarian: swap out the chicken stock with vegetable stock.
**Make it Vegan-Friendly: don't use butter when cooking the onion and tomato mixture. Just use your preferred cooking oil or olive oil and swap out the chicken stock for vegetable stock.
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