Rich, creamy-smooth Roasted Butternut Squash Soup is absolutely luscious.  It tastes so rich you might think it is loaded with cream – but it’s not!  In fact, there’s actually not a drop of cream, half and half or even milk in this soup. 

I love this Roasted Butternut Squash Soup so much that I find myself craving it.  Oh dear…  it has been a few hours since lunch-time… I’m going to heat some more soup for myself… (It is futile to resist! I love this soup soooo much…)

Roasted Butternut Squash Soup is easy to make, but tastes very “foofy-gourmet.”  You will impress your friends and relatives when you serve this wonderful, Holiday perfect soup.  And guess what? You can make this soup the night before you plan to serve it Ahhh… pure entertaining bliss. 

UPDATE:  CLICK HERE for my NEW Updated Recipe!

 Easy to Make Roasted Butternut Squash Recipe.  

Same delicious flavor, only waaaaay easier to make!

Roasted Butternut Squash Soup
Gluten and dairy-free Roasted Butternut Squash Soup is deliciously creamy-smooth, richly flavorful and deeply satisfying.  This heavenly soup is perfect to serve on those cold, blustery days; it will warm you up, right to your toes! 
Ingredients
2 pounds cut up, butternut squash
7 tablespoons butter (or coconut oil for dairy free)
2 cups diced yellow onion
1/2 teaspoon dried sage, crumbled
6 cups chicken broth (or vegetable broth if you prefer)
2 tablespoons brown sugar (or real maple syrup or honey for Paleo)
1/4 teaspoon ground nutmeg
1/4 teaspoon group coriander
Sea salt and freshly ground pepper to taste  

Directions
1.  Preheat oven to 400 degrees Fahrenheit.  Place the butternut squash in a 9x13x2 inch baking dish.  Dot with three tablespoons of the butter (or ghee or coconut oil).  Bake for 30 minutes.  
2.  Remove from the oven and stir well.  Return to the oven and bake for another 30 minutes or until the squash is soft and well roasted ~ the edges of the squash should be golden-brown.

  • Question: Why is the squash roasted?
  • Answer:  Roasting the squash deepens the flavor and produces a richer, more flavorful soup.

3.  Meanwhile, in a large saucepan over medium heat, melt the remaining butter.  Add the onions and sage and cook stirring frequently, until the onions are soft, tender and translucent, about 8-10 minutes.

  • Question:  Why do I need to cook the onions for a full 8-10 minutes?
  • Answer:  Cooking the onions until they are soft and tender, and starting to turn golden-brown (particularly on the sides of the pan) brings out  the natural sugar in the onions.  This “caramelizing of the onions” will give your soup a BIG boost of deliciousness.  Remember to stir frequently as you cook your onions!

4.  Add the squash and broth to the cooked onions and bring to a boil.  Reduce the heat to low and simmer for a few minutes to combine the flavors.
5.  Working in batches, puree the soup in the blender or food processor.  (Be careful, the soup is HOT!)  
6.  Return the soup to a clean saucepan, add the brown sugar, nutmeg, coriander and season with salt and pepper to your taste.  

  • Taste, taste, taste your soup!  Add and correct the seasonings until the soup tastes fabulous to you.

7.  Ladle your beautiful soup into warm bowls or cups.  Garnish if you want to.

 

Here are some ideas for garnishing your soup:

  • Drizzle with heavy cream and add a sprig of fresh parsley 
  • Dollop on sour cream or creme fraiche
  • For a dairy-free topping; top the soup with crisp fried, crumbled pancetta or bacon 
  • Buttered gluten-free bread crumbs, toasted; and curls of Parmesan cheese   
  • For a simple lunch, just add a loaf of freshly baked bread. Slather your warm out of the oven homemade gluten-free bread, with a goodly amount of butter or jam… ohhhh I love this!

 

   HAPPY BUTTERNUT SQUASH SOUP DAY!
This is the day which the LORD hath made;
we will rejoice and be glad in it!
Psalm 118:24 

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