Keep cozy this autumn with our Butternut Squash Soup recipe. Combine the caramelize butternut squash with simmered onions, broth, and spices then pureed to perfection to warm up even the chillest of fall days.
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper
- Pre-heat oven to 400 degrees.
- Coat the butternut squash with a drizzle of olive oil and salt and pepper to taste. Place on large baking sheet and roast in oven for 30 minutes, or until squash begins to lightly brown and caramelize.
- In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds.
- Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
- Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
Chef's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.