Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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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15 thoughts on “Roasted Butternut Squash Soup

    1. 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.

  1. 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.

      1. The soup came out DIVINE!! Really rich and lots of flavor. The chinese 5 spice and shallots really compliment the natural sweetness of the squash. What other apple could you swap the apple crisp for if the store didn’t have it?

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