Homemade Roasted Butternut Squash Soup

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Alright people, I’m going to be honest. I’m obsessed with this recipe. In the past I have stayed away from creamy soups, because I assumed they were chalk-full of whole milk and additional fat that completely works against the benefits of the vegetables. However, I am a changed person now. This recipe is so simple, and is full of whole natural foods that you are going to love!

I owe my new appreciation for butternut squash soup to my cousin Lindsey.  A few weeks ago I was traveling by myself, so I stopped to spend the night with Lindsey and her family. As is the case with southern tradition and family hospitality, Lindsey prepared a scrumptious dinner for my arrival and then waited to eat until I arrived (which was much past the dinner hour, mind you).

As we all gathered around the table, Lindsey and I got to talking about the ingredients in her soup, and she shocked me with house simple and naturally healthy her recipe was.  Thus, when I got back home from my trip, I immediately purchased a butternut squash, found my own recipe, and got cooking!

It’s the little things that remind us how blessed we are.

Thank you God for warm homemade food, family, road trips, and a place at the table.

Here’s to you and yours.

Love, a rented kitchen

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Ingredients:

  • 1 butternut squash
  • 1 yellow onion
  • 32 oz.  vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: dash of nutmeg, cinnamon, or sprinkled goat cheese

Directions:

  1. Preheat the oven to 450˚ F and line a large baking sheet with aluminum foil.
  2. Peel, de-seed, and dice the squash into roughly 1-inch cubes. For step-by-step photo instructions on how to cut a butternut squash, click here.
  3. Peel and dice the onion into roughly 1-inch pieces.
  4. Arrange the squash and onion on the covered baking sheet and drizzle with olive oil, and generously sprinkle with ground pepper and salt. (I suggest using a brush to make sure the oil is evenly dispersed over and under all of the veggies, or else the vegetables will stick to the baking pan!)
  5. Roast for 45-50 minutes until the squash is lightly golden and fork tender.
  6. Once the vegetables are done roasting, bring the vegetable broth to simmer in a large pot.  Add the roasted veggies to the pot.
  7. In bathes, puree the roasted vegetables and broth together in an immersion blender or food processor. Continue this process until all of the broth and vegetables have been blended together, into a nice creamy consistency.
  8. Optional: Serve warm and top with a dash of cinnamon and/or nutmeg, and a sprinkle of goat cheese. Enjoy!

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Notes and Tips!:

  • Yield: Serves 6
  • Slightly adapted from Lick My Spoon 
  • Like this recipe from ‘a rented kitchen’? Try these other delicious dishes below!

How to Cut a Butternut Squash

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It’s fall, which means tis’ the season for butternut squash! This past Saturday I woke up early and made homemade roasted butternut squash soup. It was perfect. The leaves were blowing outside my window.  My beautiful roommates were all asleep, so I sat in silence and sipped on some tea while the squash baked, remembering all the things I am grateful for

As I prepared the soup, I remembered how last summer my post on ‘How to Cut a Pineapple’ got more views than most of my recipe posts! Therefore, I figured there was a need for how to cut specific fruits and vegetables, and thought I’d provide

Thus, here are my step-by-step photographic instructions for how to cut a butternut squash. I hope this helps, and I hope you use this post to make something delicious! I will be posting my new favorite butternut squash recipe soon, so don’t forget to subscribe or come back soon for the delicious recipe!

with love and warmth, a rented kitchen

The Play-By-Play:

Step one: Rinse the butternut squash and place on a steady clean surface.

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Step two: Using a large knife, cut both ends of the butternut squash off (very thin cuts, about ¼ of an inch), creating even surfaces on both ends.

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Step three: Skin the squash with a vegetable peeler.

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Step four: Stand the squash up on one end and cut the squash down the middle with a large knife.

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Step five: Use a spoon to scrape the seeds and additional pulp out of the squash. Save the seeds and set aside if you want to enjoy toasted seeds!

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Step six: Lay each half with the center on the cutting board, and cut each half in two.

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Step seven: Cut the quarters into long 1-inch strips, and then chop each strip into cubes, or whatever size you desire!

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The Finished Product- delicious fresh squash ready for cooking!

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Found this ‘How To’ to be helpful? Check out these other helpful tips from a rented kitchen!