Roasted Butternut Squash Soup

I’ve been going through a soup phase lately. This is actually a bit unusual for me, but there are two very good reasons for my behavior: the cold weather, and trying this butternut squash soup at a friend’s house.

We’ve been blessed with some sun over the last few days, but it is very much a January sun. It’s so odd how the winter sun is somewhat low in the sky even in the early afternoon – I’ve never noticed how it does that before this year.

The light is beautiful but distant and this makes for frigid days! It is definitely the right weather for warm food.

A couple weeks ago I tried butternut squash soup at my friend’s house, and I fell in love immediately. I was surprised to discover that this soup contained nothing more than butternut squash, apples, onions, salt and curry powder. For such a healthy meal, it was really bursting with flavor. I decided I had to give it a try.

I purchased pre-cut squash at Costco (the 2 lb package) which made the whole process so simple.

A couple notes on this soup:

There are a couple of Ina Garten versions floating around out there. I used this one, which includes chicken stock. The Ina recipe my friend used didn’t even call for chicken stock (but still tasted excellent) so that is a healthier option.

If you do use chicken stock, start light with the salt. You can always add more!

As mentioned previously, I used the 2 lb package of pre-cut squash, and mixed it with 2 apples and 2 onions. The proportions worked out well.

I roasted the vegetables until they were soft, then added a few ladles of chicken stock and used an immersion blender. This method worked great for me.

For condiments, I chose cashews and toasted coconut. You could also mix in a dollop of sour cream or Greek yogurt for a healthier option.

Enjoy!! It is hard to go wrong with this exceptional recipe. Ina does it again!

The recipe I used can be viewed at this link:

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