The Pioneer Woman Tasty Kitchen
Profile Photo

Roasted Butternut Squash Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This soup is terrific any time, but especially for a holiday meal. It serves 6 as a appetizer, and 4 as an entree. Want to get ahead of the game? Make it ahead of time, then freeze it. When you’re ready to serve the soup, just take it out of the freezer and heat it up.

Ingredients

  • 2-½ pounds Butternut Squash
  • 3 Tablespoons Olive Oil, Divided
  • 2 cups Water, Divided Use
  • 1 whole Small, Sweet Potato, Large Dice
  • 1 whole Parsnip, Large Dice
  • ½ whole Large Onion, Small Dice
  • 2 cloves Garlic, Minced
  • 1 teaspoon Ground Cumin
  • ¼ teaspoons Cayenne Pepper
  • ½ teaspoons Dry Mustard
  • ¼ teaspoons Allspice
  • 1 pinch Ground Cloves
  • 2 cups Vegetable Or Chicken Stock, Low Or No Sodium
  • Salt And Pepper
  • ¼ cups Heavy Cream (optional)

Preparation

1. Preheat oven to 375ºF.
2. Cut the butternut squash in half and scoop out the seeds. Discard the seeds.
3. Place the squash cut side up on a sheet pan. Drizzle a little olive oil over each squash half, season with salt and pepper. Add 1 cup of water into the bottom of the pan. Put into the hot oven.
4. Toss the diced sweet potato and parsnips with about 1 tablespoon of olive oil, salt and pepper.
5. After the squash has been in the oven for about 20 minutes, remove it from the oven. Add the sweet potatoes and parsnips to the sheet pan in a single layer. Return the pan of vegetables to the oven to roast for about 25 minutes more, until the vegetables are tender.
6. When the roasted vegetables are done, pour any liquid that has accumulated in the center of the squash into a bowl and reserve it for later.
7. Score and scoop the flesh of the butternut squash from the skin, set to the side. Discard the skin.
8. In a Dutch oven, over medium heat, sweat the onions and garlic in the remaining 1 tablespoon of olive oil.
9. When the onions are translucent, add the cumin, cayenne, dry mustard, allspice and cloves to the pan. Cook and stir for 2 or 3 minutes.
10. Add the roasted vegetables to the Dutch oven. Pour the reserved liquid from the squash into the pan, as well as the stock and remaining 1 cup of water.
11. Taste for seasoning and add salt and pepper as needed.
12. Simmer for about 20 minutes.
13. Puree the soup with either a handheld immersion blender, or pour the soup into a regular blender.
14. If desired, add the heavy cream to the soup (see note below). Or to be fancy, drip a couple of teaspoons of cream into each bowl of soup.

Note: This soup can be frozen for up to 2 months; just don’t add the heavy cream.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mexican ABC Soup
Profile Photo by Serene {House Of Yumm} in Soups
A dressed up version of the traditional Sopa De Letras, this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


How to Make Bone Broth
Profile Photo by Adina Beck in Soups
How to make bone broth from scratch.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Italian White Chicken Chili
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Soups
This white chicken chili is simple, pure cold weather comfort food...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Creamy Dill and Spinach Chickpea Soup
Profile Photo by Killing Thyme in Soups
This Creamy Dill and Spinach Chickpea soup is a belly-warming, thick...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Creamy Tomato and Basil Soup
Profile Photo by Julia Pinney @ Julia's Cuisine in Soups
A very warming and creamy soup with a touch of fresh...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy