The Modified Menu

Roasted Butternut Squash Soup

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roasted butternut squash soup

Fall is my favorite season. I know it is pretty basic, but I do not like it just for the pumpkin spice. I love fall because, at least in Texas, it signifies the first change after a long season of heat. Fall is a much appreciated break from that Texas heat that seems to last a lifetime. Fall is also a time of renewal and usually a time for food and fun. It is a season full of football and holidays where you get to see your family. This is a time where you get to enjoy community and is a season that just makes one feel warm on the inside. Also, the fall season officially marks the point in the year where it is acceptable to eat soups again! YAY!

This roasted butternut squash soup is the perfect thing to kick off the fall season. It is SO easy and absolutely delicious. This is a meal that you can throw together on a cold night where you can open up all the windows and let the crisp air enter your home. The roasted butternut squash creates a nice creamy texture and paired with coconut milk it creates a delicious and refreshing meal to enjoy on a cold night in. You can add in the spicy Italian sausage to give it a little kick (this is optional but highly recommended 🙂 ) .

Here are also a few things I have taken away from my experiences that will make this recipe easy. Having a good blender like a Vitamix will ensure your soup is extra smooth. Also, a big Dutch oven like Le Creuset will make for less dishes which is always a bonus! Enjoy this roasted butternut squash soup recipe and I hope it gets you in the mood for some fall fun!

Roasted Butternut Squash Soup

This soup is the perfect thing to kick of the fall season! It is so creamy and SO easy!
Print Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • 1 1 Butternut Squash
  • 1 tsp salt
  • t tsp black pepper
  • 1 tsp turmeric
  • ½ tsp cumin
  • 1 tbsp ghee
  • 1 white onion
  • 2 cups chicken broth
  • 1 can coconut milk
  • 1 lb hot italian sausage for topping
  • ½ cup roasted pumpkin seeds for toppings
  • 2 garlic cloves

Method
 

  1. Preheat the oven to 425°
  2. Cut the butternut squash in half vertically
  3. Scoop out the seeds
  4. Drizzle olive oil and sprinkle salt and pepper over the squash
  5. Place the squash halves face down in a dish
  6. Cook in the oven for 45 minutes
  7. Let the squash rest for 10 minutes
  8. In the meantime heat oil in a pot on medium heat
  9. Add in the garlic, onion, turmeric, and cumin
  10. Cook the ingredients until the onion is clear about three minutes
  11. Scoop the squash and contents of the pot into the vitamix (or any blender)
  12. Add in a can of coconut milk
  13. Mix until smooth and then add back to the pot
  14. Add in chicken broth and ghee
  15. Add salt and pepper. Let the soup cook on low for 20 minutes
  16. Cook your sausage in skillet. Once cooked serve the soup with sausage and pumpkin seeds

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