Roasted butternut squash soup is perfect for fall potlucks or Halloween parties. And it’s easy enough for weeknights, thanks to precut butternut squash and baby carrots.
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- Serves: 6
- Yield: 1 1/2 cup servings
- Category: Soups & Chilis
- 1 cup baby carrots
- 1 large onion, quartered
- 3 garlic cloves
- 2 15-ounce packages pre-cut butternut squash
- 2 -3 tablespoons olive oil
- Kosher salt
- 8 -10 fresh sage leaves
- ¼ cup brown sugar, lightly packed
- 4 -6 cups chicken or vegetable stock
- Preheat the oven to 375°.
- Line a roasting pan with foil. Add the carrots, onion, garlic and butternut squash and drizzle with olive oil. Using clean hands, toss to combine.
- Season with salt and pepper. Sprinkle the brown sugar over the vegetables, and top with the sage leaves.
- Roast for 45 minutes or until the squash is soft. Remove from oven and allow to cool; remove the sage leaves.
- Once the vegetables are out of the oven, heat the stock.
- Add the vegetables to a high-power blender or food processor, in batches if needed. Puree with the chicken or vegetable stock, using enough stock to make the soup as thin or thick as you like. (Note: I use a Vitamix and can fit all of the vegetables and about five cups of stock into the blender without overflow issues; use this just as a guideline).
- Serve with candied nuts, if desired.