Casey 2 Cook

Casey’s Roasted Butternut Squash Soup – Recipe Corner

It’s getting COLD here in NJ.. Holy crow!

I think it’s time to focus on some soups and stews, don’t you!?

This is a simple, yet hearty soup! Only a few base ingredients, but you can add a lot on top at the end to make it your own! 

Roasting the squash adds a great flavor level, as well as the slight heat from the chili flake! Adding different flavors could be fun too.. Maybe cumin or smoked paprika! Yum.

Casey’s Roasted Butternut Squash Soup – 

3 tablespoons of olive oil

3 1/2 lbs of butternut squash

1 shallot, quartered

2 teaspoons of fresh thyme

3 cloves of garlic, smashed

4 cups of chicken broth

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1/8 teaspoon of red chili flakes

Preheat oven to 475 degrees.

  1. Peel your butternut squash, cut into diced chunks (try to keep them similar sizes so they cook at the same pace.. about an inch in length and half inch in thickness)
  2. In a large dutch oven, heat your olive oil over medium high and add your diced squash in; along with the 3 garlic cloves, shallot and thyme. Stir and cook for about 15 minutes until slightly browned.
  3. Place the entire pot into the oven, uncovered. Bake for 15 minutes, stirring every 5 minutes or so to reduce sticking and evenly brown.
  4. Carefully put your pot back on the stovetop, turn on medium heat and add in chicken broth, salt, pepper, and chili flake. Using an emersion blender, cautiously blend your soup to a smooth puree. (If you do not own one, a blender will work well, also) Bring soup to a boil and reduce to a simmer. Cover and cook for an additional 15 minutes. Serve hot!

Adjust your seasonings to your liking.. add more chili flake, fresh thyme.. Serve with a dollop of sour cream, or some roasted pumpkin seeds! Maybe some roasted red peppers or fried shallots! Make it your own.. 

Stay warm, folks! xo


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