Feeling the pressure of hosting Thanksgiving or a fall dinner party this year? Serve your guests this delicious roasted butternut squash soup and they will feel like they're at a five star restaurant! This festive fall soup is so easy to make. You'll be able to spend more time with your family and less time in the kitchen!
My family loves spicy food so I decided to use cayenne pepper and chili powder to give my soup a little kick. If you prefer it mild, substitute the cayenne and chili powder for sage or cinnamon and ginger for a more traditional butternut squash soup.
1 whole butternut squash
1/2 cup yellow onion
2 cloves garlic
3 tablespoons olive oil
1 cup chopped or shredded carrots
4 cups chicken stock
1 teaspoon fresh or dried thyme
1 teaspoon chili powder
Pinch cayenne pepper
Salt and pepper to taste
Preheat oven to 425 degrees.
Cut butternut squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the inside facing up. Brush with 1 tablespoon of olive oil and season with salt and pepper.
Place in preheated oven and bake for one hour or until the squash is fork tender.
While the squash is cooling, heat up about 2 tablespoons of olive oil in a large saucepan over medium heat. Chop the onion, garlic, (and carrots if not already shredded) and add to the hot oil. Cook over medium heat for about 10 minutes, stirring occasionally.
Once the squash is cool enough to handle, scoop out the flesh and add to the sauce pan.
Add chicken stock, thyme, chili powder, and cayenne pepper and stir all ingredients together. Cover and simmer over medium-low heat, stirring occasionally, until the carrots are tender.
Remove from heat and use a hand blender to blend the soup together OR add the soup to a stand up blender 1 cup at a time and blend until smooth. Return the blended soup to your saucepan to keep warm until you are ready to serve. Garnish with roasted pumpkin or squash seeds and you've got the perfect soup for any fall occasion!