What could be better than a warm bowl of butternut squash soup on the 784th day of winter? I’ll tell you what. Nothing. It’s simple to make and so darn satisfying. Let’s dive right in!
Preheat your oven to 425 degrees.
To make this soup, you’ll need: 1 sheet pan, 2 pots, and a heatproof blender.
Ingredients
– pre-cut package of butternut squash (between 16-20 oz, typically)(if you want to peel and cut your own butternut squash, knock yourself out but you’ll only do that once)
– olive oil (for roasting)
– salt + pepper to taste
– 4 tbsp of butter (half a stick)
– 1 large onion, diced
– 1 clove garlic, minced
– 1 quart (4 cups) chicken stock
Directions
Toss the butternut squash in olive oil, salt, and pepper. Roast the butternut squash on a sheet pan for 20-25 mins or until soft. Stir (or use a spatula to flip the squash) about half way through. Some pieces will get kinda charred and that’s fine because they’ll add flavor.
While your squash is roasting, get started on the base of the soup. Melt the butter and add the diced onion. Sauté for 8-10 mins on medium heat until the onion has softened (makes me think of my favorite Stanley Tucci IG cooking video where he’s making marinara sauce and says, “The onions have softened…and so have I.”)
Add the garlic and cook for a few minutes, stirring constantly (and/or lowering the heat slightly) so the garlic doesn’t burn.
Add the roasted butternut squash to the pot and stir it all together. Pour in the chicken stock. Bring to a boil, then turn down the heat and let it simmer for 10 mins.
Note: I’m both incredibly motivated and very lazy. I make my own chicken broth (motivated!) which I store in the freezer and then dump right into the pot, FROZEN (lazy!) and let it slowly defrost over warm heat. It’s fiiiiiiine. Moving on.
Working in batches, carefully ladle the soup into a heatproof blender and blend until smooth. Transfer to a second pot. Repeat the process until all of the soup is blended.
Taste and adjust the seasoning as needed.
You can let it cool and store it in the fridge, or heat the soup through and serve. Top with a sprinkle of sea salt and pepper. Enjoy!
