I don’t know about you, but in my house it wouldn’t be fall without a bowl of Roasted Butternut Squash Soup.
It’s creamy (even though this is a vegan, non-dairy version), comforting, and delicious.
There’s something about cold Autumn weather that makes you want to come home to a bowl of warm soup. (And this soup is perfect just for that!)
I ate this soup just as is, but it definitely made me crave some kind of toasted gluten-free bread to dip into it. Maybe a slice of toasted bread with parmesan, butter, and oregano. Muah. My favorite. Or a side salad loaded with fresh veggies. Heck, even pair this with any kind of sandwich. (I’m so hungry that I’m down for whatever.)
One of my favorite things about this soup is the colors of it. The whole process of making it is like going to an art show (does that sound silly?). There’s the yellow-orange of the butternut squash, the deep orange from the carrots, pale green from the celery, deep greens from the herbs…
Okay, you get my point now so I’ll stop talking about colors. (But just look at them, I say!)
I must ask, have you ever cut into a butternut squash? It’s certainly a task, but my oh my is it worth it. Here are some quick tips to cut a butternut squash as efficiently as possible:
- First, roll your squash onto its side and chop off the ends. (Initially, cut through its thick skin with as least force as possible. Once through, apply more pressure until the knife cuts to the other side.)
- Next, peel the squash while still on its side. Either peel from top-to-bottom or peel halfway from one side and then flip over to peel other half.
- Cut the squash in half (starting where the squash is thinnest). I find that it’s easier to stand the squash up while cutting it in half. After the knife’s initial pierce, it tends to glide right through without much extra pressure needed.
- Use a spoon to scrape out the seeds and stringy pieces.
- Slice each half in half. (The two halves previously cut will now be cut into half once more, equaling four long strips of squash.)
- Cut the strips into cubes.
Notes on Roasted Butternut Squash Soup:
- To add some spice, add 1/4 teaspoon of cayenne red pepper or a dash of hot-sauce.
- Use 4-5 sprigs of fresh thyme and rosemary to substitute for powdered herbs.
- Use a food processor or blender to puree the soup if you do not have an immersion blender.
If you like this recipe, be sure to check out some of my others like this Brown Sugar Roasted Acorn Squash