Roasted Butternut Squash Soup

Written by chanie on December 19th, 2013

If you’ve ever read any of my Shabbat menus on Facebook, you know I’m all about the roast-roast-roast. And I don’t mean a couple of pounds of meat. I’m talking about drizzling stuff with olive oil, salt and pepper and sending it for some browning action in a steaming hot oven.

The thing about roasting is – it concentrates flavors in the most delicious way possible, caramelizing veggies into nature’s candy. I know you can taste the difference because every time I serve up my roasted butternut squash pie, people don’t stop asking me what I do different that makes it tastes so good. I’m telling you people. You gotta try it for yourself. Roast. Roast. Roast.

To get the most flavor out of this soup, I roast the squash along with shallots, for amazing natural sweetness. Give it a try and and you’ll never go back to boiling your veggies again!

Other Butternut Squash Recipes:

butternut squash fries
butternut squash latkes
stuffed roasted butternut squash

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14 Comments so far ↓

  1. ALi says:

    What are Chinese Spices please? Yum looks delicious.

    • chanie says:

      Chinese 5 spice powder is a mixture of 5 spices used in Chinese cuisine. If you don’t have it, you can use a pinch of any/all of these ground spices: szechwan pepper, star anise, fennel seeds, cloves and cinnamon.

  2. Hindy says:

    Buttnernut Squash is one of my favorite things! I love when fall comes around. Those roasted shallots look amazing. Such a great and simple soup.

  3. This looks so amazingly creamy! I love adding candied pecans to the top of these soups.

  4. Roasting makes everything better. I love the use of apple to add sweetness. This is on the menu this week for sure.

  5. Ronnie Fein says:

    I make a similar soup; squash is so perfect, thick and rich for soup. Never used 5-spice powder though. Food for thought. Thanks!

  6. Those roasted cloves of garlic just look heavenly.

  7. Love butternut squash soup and I can never have too many soup recipes. It looks fantastic, awesome pictures!

  8. Miriam Meltzer says:

    I just went out to get the ingredients make this soup for Shabbas! I plan on doubling it and freezing some. Should I freeze it with the coconut milk, or is that something you add when serving? Thanks.

  9. I’ve been on a roasting kick lately, I will definitely try this soon!

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