Hearty Roasted Butternut Squash Soup

It’s soup season! Soups are such an easy and cheap option for lunch or dinner. The options are endless. You can go meaty and brothy or blended and creamy or even make it a bit thick and stewy! My favorites are the blended soups. You don’t have to worry about how well you chop the veggies because all you’ll do is blend it up at the end to make a delicious soup!

I love to eat Fall squash and if I had more room in my current garden, I would try and grow more of them. Butternut squash is so tasty especially when it’s perfectly roasted with yummy herbs and good olive oil. It also makes delicious soup and that’s what I am sharing today! There is nothing like tucking into a warm bowl of soup this time of year and this one is perfect! It’s hearty and herby and wonderful. If you’re short on time, this is a great option for lunch or dinner because it could not be easier to throw together!

Hearty Roasted Butternut Squash Soup

Ingredients:

1 Butternut Squash chopped (save seeds in a separate bowl)
1 Large Yellow Onion (I used 1 1/2 medium sized onions) chopped into large chunks
4 Cloves of Garlic
4 Carrots chopped into large chunks
About 1 TBSP Fresh Rosemary (I say about because sometimes I use more or less depending on what I have gotten from the garden.
Fresh Thyme (about 1 tsp)
Fresh Sage (about 1tsp)
4 cups vegetable broth (any broth will work)
Olive Oil
Salt & Pepper

Method:

Preheat oven to 425°F. Add your squash, onion, carrots, and garlic cloves to a baking sheet in a single layer or the best you can.
Chop your rosemary and thyme. Drizzle the veggies with olive oil and sprinkle the herbs over them. Season with salt and pepper and mix to coat.
Roast your veggies in the oven for 30-40 minutes.
While your veggies are roasting, heat a drizzle of olive oil in a small pan on medium-low heat. Take a few leaves of sage and add to the oil. We are flavoring the oil with herbs, it’s delicious! Add the butternut squash seeds and saute them for about a minute until crispy. Be aware that if the pan is too hot the seeds will start popping so be careful when adding them. Remove from heat and place the seeds on a paper towel to absorb oil. If you can, try and keep some of the sage oil in your pan.
Once the veggies are done roasting, add them to a large pot or Dutch oven or blender. I am using my Staub pumpkin pot which I love!
Add the vegetable broth, and the rest of your sage leaves to the pot.
Use a submersion blender or your regular blender and blend up your soup to a smooth creamy consistency.
Serve your soup topped with the crispy seeds and a drizzle of the sage oil from cooking the seeds or regular olive oil. Tastes great with bread or crackers! Enjoy!