The Pioneer Woman Tasty Kitchen
Avatar Image

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

Garlicky Broccoli Cheese Soup
Avatar Image by Tessa | Natural Comfort Kitchen in Soups
Traditional broccoli cheddar soup gets a makeover with big flavor, gluten-free...
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


Mediterranean Shrimp and Lobster Stew
Avatar Image by Suzy @ The Mediterranean Dish in Soups
Ready in 40 minutes! Every bite is packed with flavor and...
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


Tortellini Soup
Avatar Image by Dana @ Killing Thyme in Soups
Because it’s soup season and I’m apparently on a soup kick,...
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


Loaded Baked Potato Soup
Avatar Image by Sarah Seddon in Soups
Loaded baked potato soup with sour cream, bacon, cheddar cheese and...
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


Veg Friendly French Onion Soup
Avatar Image by Kelsey in Soups, Special Dietary Needs
With a mushroom broth, this French Onion Soup is perfect for...
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: 3 Level: Easy