There’s nothing better on a cold day than a hot bowl of soup. I love creamy soups. But sometimes, creamy soups = lots of calories. This roasted butternut squash soup is SUPER creamy and it doesn’t have any heavy cream in it. Say what?
This recipe is adapted from a recipe in America’s Test Kitchen cookbook The Best Light Recipe. Those guys really do a great job cutting calories out of their recipes without skimping on flavor. All of their soups in this cookbook are delicious.
If you haven’t cooked with butternut squash soup before, let me tell you…it’s a pain in the ass to peel and cut. So, I prefer to pay a little bit more at the grocery store for the convenience of having the butternut squash peeled and cut for me. Trust me, it will save you a ton of time. And aggravation. And possibly, cut fingers. If you do peel and cut the squash yourself, make sure you have a very sharp knife. A dull knife is way more dangerous than a sharp one.
This recipe calls for a tad of white wine. If you aren’t comfortable cooking with alcohol, you can leave it out. I used a sauvignon blanc and it tasted quite lovely. Of course, I had to sample the wine before I added it to the soup. Which turned into a few glasses…but hey, who cares!
There are a few kitchen tools I like to use in this recipe. First is the immersion blender. You don’t have to pull out the traditional blender and worry about your soup exploding all over the place when you turn on the switch. Been there, done that. You just blend it up in the pot.
A word of caution. If you do use a blender, take that plastic stopper out that’s on the lid and put a kitchen towel over it. That way when you flip the switch and the soup starts to whirl, the steam can escape through the open hole and you don’t have to wipe down your walls if soup goes everywhere.
The second tool I like to use is an enameled cast-iron dutch oven. I use this pot not only for soups but risotto, stews, pasta – you name it. It heats and cooks evenly each and every time. It’s really is worth investing in a good dutch oven because it will last forever. I got mine 10 years ago and it’s still in great shape.
Roasted butternut squash soup truly is a simple, foolproof meal. And, using the pre-cut butternut squash will save you time. What are your favorite soups? Do you like hot or cold soups better? Let me know in the comments!
Also, if you haven’t joined my email community yet – be sure to do that. When you subscribe, you’ll get the latest recipes delivered to your inbox and also, a free meal planner. Woot!
Creamy Roasted Butternut Squash Soup
- 2 lbs diced butternut squash
- 1 medium onion, sliced into 1/2 " rings
- olive oil
- salt and pepper
- 1 tsp olive oil
- 3 cloves minced garlic
- 1/4 cup white wine (I used sauvignon blanc)
- 1 bay leaf
- 1 1/2 cup vegetable broth
- 1 1/2 cup chicken broth
- 1/2 cup half and half
Preheat the oven to 450.
Put the butternut squash and onion on a sheet pan and toss with olive oil to coat. Season with salt and pepper and mix it all around. I like to use my hands for this step. Place veggies in the oven and roast for 25 - 30 minutes until they're soft and have some brown edges.
Transfer the cooked veggies to a dutch oven and add 1 tsp of olive oil. Stir to coat, cover and cook for 3 - 5 minutes on medium-low until the veggies are really soft.
Add the garlic and cook until fragrant. Then, stir in the wine and bay leaf for about 1 minute.
Add the broths. Bring to a boil. Then, bring down the heat to medium-low, cover and cook for an additional 5 minutes.
Remove the bay leaf.
Blend the soup with a hand blender, or, use a traditional blender. If you're using a traditional blender, it's best to blend in batches so you don't get soup everywhere.
Add the half and half a bit at a time to get the level of "creaminess" you want. I normally don't use the entire 1/2 cup. But, it really depends on what you like. You can always add more, but you can't take it away.
Season with salt and pepper to taste.