Roasted Butternut Squash Soup
By roasting the squash, you concentrate its flavor. Also, using full fat buttermilk adds a really nice tanginess that works well with the sweet squash.
Servings 8 servings
- stick blender or counter blender
- 1 medium butternut squash, peeled and cubed 1" cubes about 2-3#, 4-5 cups cut up
- 1 small white onion, diced about 2/3-3/4 cup
- 3 cloves garlic, minced
- 2 Tbl butter add another Tbl if you like!
- 1 Tbl flour heaping Tbl!
- 1 Cup Chicken stock water is fine, you'll need more seasoning
- 1.5 Cup full fat buttermilk sub half n half, but do try to use the buttermilk and make sure it is FULL FAT, not low fat
- 2 Tbl EVOO
- S/P to taste
- 1/8 tsp ground nutmeg fresh if you have it
- 1 tsp dry rubbed sage +/- to taste (fresh is great, use sparingly)
- water as needed
- Preheat oven to 375°F.
- Cut up squash and place on large sheet pan in one layer. Drizzle with EVOO and season with S/P generously. Toss to ensure squash won't stick. Bake for about 40-45 mins until squash is soft and slightly browned.
- In a large soup pot over medium heat, add butter and sweat the onions and garlic until translucent. Add flour and cook a couple of minutes. Set aside.
- When squash is done, add to soup pot along with stock (or water). Put on med high heat and stir to break up the squash. This will be thick! Kill heat. Add add buttermilk, so you can blend with a stick blender (or counter blender).
- Once puree is smooth add nutmeg and sage.
- Adjust thickness with water and check seasoning.
- Serve with roasted pepitas.
Tip: foods often need more salt after they've been refrigerated! This soup will likely need more salt due to the dairy. This soup is not freezable. If you cannot find full fat buttermilk, you can use low fat, but be careful with the amount used. It is thinner than full fat, you might need less.