Roasted Butternut Squash Soup

Winter is here and, with its shivers, means soup season. What better way to warm up than with a crowd pleasing favorite?

Roasted Butternut Squash Soup is simple to make but will have your guests thinking it came out of a gourmet kitchen. Radiating warmth from the signature bright orange color, its silky-smooth consistency, and the delicate flavor layering across your tastebuds, you’ll have everyone craving seconds.

So, grab your apron, roll up those sleeves and turn on that oven. 

It’s time to make another homemade masterpiece! 👨🏻‍🍳👩🏻‍🍳

Ingredients

1 Small Butternut Squash
2 oz Oyster Mushrooms
2 oz Maitake Mushrooms
1 Red Habanero (Optional)
4 Garlic Cloves
2 C Mushroom Stock
2 C Chicken Stock
2 tsp Garlic Powder
Kosher Salt
Black Pepper

Roasted Butternut Squash Soup, Method.

1. Start by peeling the butternut squash, and removing the seeds and stringy parts, then cut the squash into medium sized cubes.
   Place cut squash in a large bowl then season with oil, garlic powder, salt, and black pepper. 
   
   
2. Next spread the seasoned butternut squash of a sheet tray lined with parchment paper. The parchment paper helps a ton for clean-up and keeps the butternut squash from sticking to the sheet tray.
   
   
3. You’re going to want to roast the butternut squash in an oven preheated to 425* for 30-45 minutes. The time will vary depending on the size of your squash. You are just looking for the squash to be tender with a little bit of color.
   
   
4. While your squash is roasting, coat the mushrooms with olive oil, salt, and black pepper. Mix gently and set aside for later.
   
   
5. In a medium stock pot, add the roasted butternut squash, the garlic cloves, the habanero, the mushroom, and the chicken stock. Give it all a good stir and bring to a boil. Once boiling reduce the heat to low and simmer for about a half an hour. Make sure to stir this goodness every few minutes so nothing sticks to the bottom of your pot and burns. Yuk, Nobody likes that!
   
   
6. After a half hour or so check on your butternut squash chunks. They should be very soft and easily smashed with a fork. Using a sieve or a small strainer remove the butternut squash, garlic, and habanero and toss them into a blender. 
   
   Add in a cup or two of the cooking liquid then pulse the mix a few times to break down the bigger chunks. Next turn the blender on high and let run until everything is nice and smooth.
   At this point your Roasted Butternut Squash Soup might be a little thick, so now would be a good time to add in the rest of the cooking liquid or even a little bit of water.
   
   *Depending on the size of your blender you might have to do this step in batches. 
   *Also be super careful as hot liquids tend to expand quite a bit inside the blender. You don’t want to hit the button and shoot hot liquid all over yourself and the kitchen. 💥
   
   
7. Pour your silky-smooth soup back into the stock pot, add in the cream (if using) and bring it back to a boil. Next you want to check the seasoning and add in a little salt or pepper in needed.
   
   
8. While your soup is coming back to temperature, it is time to cook your mushrooms. We like to throw them on the grill to get a nice smoky flavor, just a couple minutes each side. They cook quickly. You can also roast then in the oven, Sauté them in a pan or cook then on a griddle as well.
   
   
9. Plate up time.
   Grab a bowl and ladle in a few servings of the Roasted Butternut Squash Soup. Next top with the roasted mushrooms and garnish with scallions and fried garlic.
   
   
10. Sit down and enjoy another delicious homemade masterpiece!
    

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Until next time keep on Seeking everything Savory.

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For another tasty soup try our Clam Chowder Bread Bowl.

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