Roasted Butternut Squash Soup

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Thinking of new and different foods to cook for fall?

This is an easy inexpensive soup to make for fall. I made a small portion for myself and my daughter because it was my first time making this dish. This recipe made four small cups of soup.



Believe it or not I bought this squash back on June 27 from GreenHouse Gardens a local farmers market. It wasn’t quite ripe, so I kept it in the veggie drawer in the fridge. By October it was perfect!

First cut the squash into small cubes making sure to not include any seeds. Toss with kosher salt, pepper, and olive oil.  Cook for about 20-25 minutes on 325F. Let squash cool and sauté a quarter of a shallot and quarter of garlic clove. Then combine cooled squash, sautéed shallots and garlic and 1/2 cup vegetable broth into blender. Blend it until no pulp exists and it’s creamy.


Then transfer to 1 quart pot and add another half cup of vegetable broth and a tablespoon of heavy cream. Let simmer on warm and continue to stir for about 15 mins. Add croutons as topping and enjoy 🍂🍁👩🏽‍🍳🍂🍁🥣







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