Roasted Butternut Squash Soup

“Fall roasted vegetables, caramelized and blended with the perfect balance of of seasoning. This healthy soup is a great comfort!”
READY IN:
2hrs 15mins
SERVES:
16-24
YIELD:
4-6 quarts
UNITS:
US

Ingredients Nutrition

  • 2 large butternut squash (peeled, seeded and chopped one inch pieces)
  • 1 medium sweet onion (peeled and chopped one inch pieces)
  • 3 carrots (peeled and chopped one inch pieces)
  • 3 medium celery ribs (peeled and chopped one inch pieces)
  • 2 medium apples (peeled "Gala or Fuji" (cored and chopped one inch pieces)
  • 1 medium red pepper (peeled, seeded and chopped one inch pieces)
  • 1 medium orange bell pepper (peeled, seeded and chopped one inch pieces)
  • 1 medium yellow pepper (peeled, seeded and chopped one inch pieces)
  • 4 garlic cloves (whole, skins removed)
  • 2 tablespoons olive oil
  • 12 teaspoon salt
  • 14 teaspoon cracked black pepper
  • 2 tablespoons rice wine vinegar
  • 2 (32 ounce) cartons chicken stock (or vegetable stock)
  • 1 teaspoon ground cumin
  • 12 teaspoon curry powder
  • 14 teaspoon crushed red pepper flakes
  • 14 teaspoon nutmeg
  • 14 teaspoon cayenne pepper
  • 12 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. Clean, peel, seed and chop all vegetables & apples in uniform size.
  2. In a large bowl toss together chopped vegetables and apples with olive oil and sprinkle with 1/2 teaspoon salt & 1/4 teaspoon black pepper.
  3. Roast on 2 sheet trays in oven at 400 degrees for 30-40 minutes until caramelized.
  4. Once roasted, deglaze warm sheet pans with white wine or vinegar.
  5. Blend vegetables with juices from deglazing in batches in food processor or blender with 4 cups chicken or vegetable stock with each batch until smooth or preferred consistency.
  6. Combine in Stockpot with seasoning and simmer on low heat or in Crock.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: