Hello, everyone! I hope you’re all having a nice start to this beautiful fall weather! Autumn is soup season, and what better fall soup than a warm Butternut Squash Soup? But if you’re like me, you made way to much and have no clue what to do with the leftovers. Have no fear because this second recipe for Butternut Squash Alfredo Pasta will blow your mind. Follow the link here.
This soup is warm and delicious, thick and very filling. I like mine a little sweet with Granny Smith apples added. If you want to dress it up, add crumbled bacon on top and a drizzle of Spiced Brown Butter recipe linked here from my White Bean Soup recipe.
Also, I’m realizing how much I use crumbled bacon as a topping ha!
Butternut Squash Soup
- 1 large butternut squash (2lbs), cut in half with seeds removed
- 1 large sweet potato, peeled
- 2 Granny Smith apples, cut in half and core/seeds removed
- 1 large onion, peeled cut in half
- 5 large carrots, peeled
- 6 garlic cloves
- Olive oil
- 4-5 cups chicken or vegetable broth
Preheat oven to 425°
Drizzle olive oil over all vegetables and season with pepper. Place in oven to roast for 20 minutes then remove apple and garlic. Roast for 20 more minutes then remove onion, carrots, and sweet potato. Roast for 20 more minutes or until squash is fork tender.
Transfer all veggies into blender, cut down squash and sweet potato into manageable chunks before adding. Pour in 1-2 cups of broth with each blended batch. Transfer to a large pot and add remaining stock to desired thickness.
Serve with warm bread or drizzled with spiced brown butter.
Don’t forget to tag #whatsinbreesbelly to show me what you’ve made!