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We finally experienced fall weather a few weeks ago. The cool, crisp morning air was refreshing after the relentless heat made its exit. And we even had a few days of rain. The cold, rainy weather made me crave for a bowl of hot, steaming soup. One of my favorite soups is roasted butternut squash, which is abundant during fall.
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Butternut squash is perfect for soup due to its sweeter and nutty taste compared to the larger pumpkins.
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I was excited to try the recipe from “Seasons” by Donna Hay.
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The soup tasted sweet and satisfying. The taste of butternut squash unadulterated.
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A cup of comfort in my hands. Perfect for the cold weather. I couldn’t be happier.
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Roasted Butternut Squash Soup (adapted from Donna Hay Seasons)
2 tbsp olive oil
1 (2-lb) butternut squash (should yield 3 cups of cooked butternut squash)
2 cups chicken stock
½ cup heavy cream
1 tbsp honey
Sea salt and cracked pepper
2-3 sprigs of thyme
creme fraiche (optional)
creme fraiche (optional)
Toasted bread slices to serve (optional)
1. Preheat the oven to 350˚F.
2. Cut butternut squash in quarters and drizzle with olive oil. Add a few sprigs of thyme and sprinkle salt and pepper on the squash quarters.
3. Roast for 50-60 minutes or until squash is tender and cooked. Use a spoon and scoop the cooked squash into a food processor.
4. Add the chicken stock to the food processor and blend until smooth. Strain the squash through a sieve to get a smooth squash puree.
5. Place puree and heavy crème in a saucepan over high heat and bring to a boil.
6. Reduce heat to simmer for 3 minutes until mixture is thickened. Stir in the honey.
7. Ladle soup into bowl and top with creme fraiche and pepper.
8. Serve with a slice of toast.
Such a pretty soup!
a) These photos are stunning!
b) I want a huge steaming bowl of this right now. It's so cold here in VA today and this looks perfect!
Gorgeous photos. I've been looking for a soup like this, I must try it!
I have some butternut squash on hand, can't wait to make this!
The autumn has finally started to settle down in this side of CA as well. Loving the gorgeous bright color of the soup!
Thanks Marla! The color is perfect for fall.
thank you Maggie! I had it yesterday with a grilled cheese sandwich and it was a very satisfying dinner.
Thank you Miss! Please try it and let me know what you think.
Diana, it's super easy to make and doesn't take that much time out of your schedule.
Kankana, we rarely get weather changes in San Diego so it was nice to welcome the sight of fall and a bit of rain. I hope you enjoy the fall weather while it lasts. If the color of this soup doesn't evoke sentiments of fall, I don't know what will.
love your photos. love this simple recipe.
i'll try this one for myself.
whay a beautiful blog you have.
🙂
I just found out your blog and I loveeee it!
For sure I'm gonna try some of your recipes 😀
♡
thank you MJ! I hope you'll like the recipe!
thank you Ana!
I am a vegetarian and I am wondering if this would taste nice with veggie stock?
That looks delicious and similar to a soup katniss has in the Capitol in the hunger games! I will defiantly make this for my hunger games party
I hope you like it!
I think it would taste great with veggie stock, might need a little more salt. You can also use coconut milk to make it richer!
May I ask where you got your cookware/dishware? The blue rim is so beautiful
hi. I was lucky to find them at Old Faithful Shop during at Vancouver trip.
Looks delicious! How many servings is it?
Hi. Sorry for the delay in responding. About 4 servings!
try adding a spoonful of cream cheese – sooooooo lush!
Hi Christine! I haven't tried cream cheese yet but will definitely add it the next time I make another batch of soup. Thanks for the suggestion!