Hearty Roasted Butternut Squash Soup
Clearly Paula and I had squash on the brain. You could actually use the leftovers you have from making Paula’s squash dish to make this soup over the weekend.
I absolutely love squash soup, but it must be THICK! I want to scoop it up with my spoon and not worry about it making it to my mouth. I’m not against broth-y soups, but when it comes to pumpkin or squash soup, I like it hearty. I found this delicious recipe on Paleo Grubs. I liked this recipe because I was looking for a soup without heavy cream.
This soup would be great for using up those Thanksgiving squash leftovers.
Do you have any favorite “Thanksgiving leftover recipes?” Share your pics on our facebook page or tag us in your instagram post. @paulas_plate
xoxo,
Meg
Hearty Roasted Butternut Squash Soup
Yield: 4 servings
Time: 1 hour 15 minutes
- 1 large butternut squash (about 5 lbs)
- 1 green apple, sliced and cored
- 1 small yellow onion, chopped
- 2 carrots, chopped
- 3 tbsp olive oil
- 2 tsp cinnamon
- 1 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp chili powder
- 3 tbsp butter
- 3 cups chicken broth
- Preheat
oven to 400 degrees F. - In a large bowl, combine the butternut squash, (if you need any tips on slicing, I used this tutorial)
olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix
together, coating the squash. Spread out on a rimmed baking sheet. - In the same bowl that the butternut squash was in, mix the apple
slices, onion, and carrots to coat with the remnants. Put on a second
rimmed baking sheet and add both baking sheets to the oven. Roast for
35-40 minutes until soft, stirring once. - Heat
up butter over medium heat in a large pot on the stove. - Add the roasted
ingredients and then the chicken broth. Add 1 teaspoon each of salt,
cinnamon and chili powder. - Bring to a boil, then reduce heat to low and
simmer, covered, for 20 minutes. - Transfer to a blender to puree. Serve warm.
