Roasted Butternut Squash Soup

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I love summer so much, but it has a lack of some foods that I love. Soups, stews and chilis are some that I miss the most in those hot months. Thankfully it is just about the right temperature to eat them again. Fall started last week so even though it’s a bit warm still I am jumping in with decorations and this Roasted Butternut Squash Soup.

Last year I went to a little dinner party that we dubbed Dinner with the Doc, I wrote about it here, we had this amazing soup and finally I got around to making it. I’m so glad this is what I get to have for lunch this week and don’t have to share.

Butternut Squash Soup

Print Recipe
Butternut Squash Soup
Course Soup
Cook Time 45 minutes
Servings
Ingredients
Course Soup
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Heat oven to 400°F
  2. Toss cubes with drizzel of oil, salt and white pepper. Lay squash out on a sheet pan and roast for 30-35 minutes until soft.
  3. Put squash into a pot add stock, honey and ginger. Bring to a simmer and puree using blender.
  4. Add in heavy cream and return to a low simmer season with salt, pepper and nutmeg.
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