This delicious butternut squash soup couldn’t be simpler to make, but it is even better when topped off with some cream or served with homemade cinnamon-sugar croutons (don’t miss the bonus mini recipe below!)
Roasted Butternut Squash Soup
1 medium butternut squash, sliced in half and seeds removed
1 medium sweet or Vidalia onion, diced
1 tablespoon honey (can be omitted, if you would prefer to cut back on sugar and calories or are vegan)
4 cups vegetable stock
Fresh sage leaves
Salt and pepper, to taste
Preheat the oven to 400 degrees F. Drizzle olive oil on the cut squash halves and sprinkle with salt and pepper. Put the squash, cut side down, on a baking tray and roast for 45 minutes or until squash has softened. Cool the squash, then scoop out and reserve the flesh.
Heat olive oil in a large saucepan. Add the onion and saute until translucent. Add the squash and season with salt, pepper, and sage. Add the stock and cook the soup until the onions are tender. Add more liquid, if necessary, along the way
When finished cooking, puree the soup either by using an immersion (stick) blender or carefully ladling the hot soup into a regular, standing blender. If using a regular blender, sure to remove the center cap to vent the heat and cover with a towel, holding your hand on the lid so it doesn’t come off from the steam.
To serve, top with one of the following:
- A drizzle of heavy cream
- A dollop of creme fraiche or sour cream
- A drizzle of nut oil (e.g., walnut) or flavored olive oil. Seasons Olive Oil and Vinegar Tap Room make great products; the sage and mushroom oil or chipotle oil would be two good options to choose from.
Mini-Recipe: Cinnamon Sugar Croutons!
Dice or tear up a good bread, such as a sourdough or French baguette, into manageable pieces. Toss with melted butter, cinnamon, and white sugar. Add salt and pepper. Bake until golden and toasted, then serve on top of the soup.