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Few things say fall like pumpkins, gourds, and squash. Butternut squash is high in nutrients and can account for 52% of an individual’s recommended daily vitamin C intake (it’s also low in calories!). Roasted soup is a quintessential fall dish that celebrates the autumn harvest with its rich, warm flavors: with its sweet, nutty taste and vibrant orange hue, it is a perfect way to enjoy seasonal produce at peak freshness. Butternut squash soup is a simple, minimal-ingredient dish, a comforting and nutritious choice for crisp autumn days.Ìý

Although you can generally find butternut squash at your local supermarket or grocery store, you may also want to try a more locally-focused approach: places like the farmers’ market, Herrle’s Country Farm Market (which stocks butternut squash at $4.00 per squash, regardless of size!), and Bailey’s Local Foods,Ìý all which stock fresh produce, including butternut squash (and a variety of other fruits, vegetables, and produce).ÌýÌý

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1. Preheat Oven and Prepare Squash:Ìý

• Preheat your oven to 400°F (200°C).Ìý
• Peel and cut the butternut squash in half lengthwise, scoop out the seeds, and brush the cut surfaces with olive oil. Season with salt and pepper.Ìý

2. Roast the Squash:Ìý

• Place the squash cut side down on a baking sheet lined with parchment paper.Ìý

• Roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork. Let it cool slightly before scooping out the flesh.Ìý

3. Prepare the Soup Base:Ìý

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until softened, about 7-10 minutes.Ìý

• Stir in the ground cumin and dried thyme; cook for another minute or two.Ìý

4. Combine and Simmer:Ìý

• Add the roasted butternut squash flesh (and apple if using) to the pot. Pour in the vegetable broth.Ìý

• Bring to a boil, then reduce heat and simmer for about 30 minutes to allow the flavors to meld. Tip: don’t over-reduce your soup!Ìý

5. Blend the Soup:Ìý

• Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender. If you don’t have a blender, you can use a potato masher. The soup will be less smooth, but will still taste delicious.Ìý

• Add Cream and Season:Ìý

• Stir in the heavy cream or coconut milk (optional). Adjust seasoning with salt and pepper to taste.Ìý

7. ³§±ð°ù±¹±ð:Ìý

• Garnish with fresh parsley or chives before serving (optional). It is also delicious served with a slice of crusty bread.Ìý

Ìý Want more butternut squash recipes?Ìý

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