The first day of Fall brought cooler temperatures and a desire within me to make soup! This roasted butternut squash soup is one of our favorite fall meals.
In the spring, I always put out a lot of winter squash plants. They grow well here and keep well in the winter while we are making our way through eating them all.
I love all the winter squash varieties, however, I must say butternut is probably at the very top of my favorites!
There is something so comforting about a soup and sandwich. It reminds me of my childhood. Any time I have no idea what to make for dinner, I will start thinking of soup and sandwich varieties.Jump to Recipe
I have always loved soup season. Something about the chill in the air, the falling leaves, and shorter days makes me long for hot, comforting food.
This soup’s amazing flavor comes from roasting the butternut squash with some fresh sage.
Preheat your oven to 375 degrees F.
Peel the butternut squash, remove the seeds, and dice in uniform pieces. Place on a baking sheet, drizzle with olive oil, salt, and pepper. Place fresh sage leaves on top, or, you can swap the fresh sage out with dried sage.
Roast for 20-30 minutes checking occasionally for tenderness.
Once the butternut squash is tender, remove from the oven. Place the squash in a dutch oven along with 2 cups of bone broth or stock.
Bring mixture to a boil and remove from heat. Using an immersion blender, blend the mixture until smooth. Add salt to taste.
Cover with chopped, roasted chestnuts for even more Fall flavor. This is totally option, of course, but really amps up the flavor of the soup! https://therosehomestead.com/how-to-roast-chestnuts/
We also serve it with a grilled cheese on the side.
I hope you will give this delicious, comforting recipe a try!
See you soon!
Roasted Butternut Squash Soup
- 1 Dutch Oven
- 1 Immersion Blender
- 1 Butternut Squash
- 1 tsp Dried Sage or handful of fresh Sage
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 Cups Broth
- Preheat oven to 375 degrees F
- Peel the butternut squash, remove the seeds, and dice.
- Place on baking sheet. Drizzle with Olive oil, Salt, Pepper, and Sage.
- Roast 20-30 minutes or until tender.
- Once done, place in a dutch oven with the broth.
- Bring to a boil then remove from heat.
- Using an immersion blender, blend until smooth.
- Add salt to taste.
- Serve with roasted chestnuts and with a grilled cheese.