There’s nothing better than being snowed in and forced to do nothing but eat and watch TV.
Well, my time has come because we are getting a blizzard! When you get blessed by the snow gods you have to take full advantage because its a short matter of time before you have to get to work and shovel yourself out.
I plan on jumping on this chance to make roasted butternut squash soup (my favorite for a snowstorm) and catch up on all the shows clogging up our DVR.
The recipe is pretty simple and the result is a delicious, creamy and filling soup.
There was a time when I thought the idea of soup as a meal was totally ridiculous. Somewhere between Ramen noodles in college and now, I realized soup can be satisfying and exciting. My favorite soups are thick and creamy and the good thing about the roasted butternut squash soup is that its texture and richness comes mostly from the squash so it’s pretty healthy. The key to this recipe is the roasting of the squash and potato. This is where a lot of the flavor is developed for the soup. Roasting allows the squash to develop a golden sweet crust and it’s so yummy!
Roasted Butternut Squash Soup with toasted walnuts
Prep time
Cook time
Total time
Author: simplyum
Serves: 4-6 (makes about 6 cups)
Ingredients
- 1 butternut squash (peeled and cubed)
- 1 large potato (peeled and cubed)
- 1½ tsp cinnamon
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp nutmeg
- 1 tbsp butter
- 1 small yellow onion
- 1 apple (peeled and cored)
- 4 cups chicken broth
- ¼ cup heavy cream (or light)
- 1 tbsp butter
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 400 and peel and cube butternut squash and the potato. Once squash and potato are cut up, mix in a bowl with 1 tablespoon of olive oil, 1 tablespoon of cinnamon and ¼ tsp of salt. Mix and make sure each cube is covered in the mixture. Then place in the oven and roast for approximately 35-40 minutes or until it developes a dark looking crust.
- Chop your onion and apple. No need to chop really small or take too much time here cutting perfectly as everything is going to be popped into a food processor and liquified anyway. Put apple aside for now.
- Melt the tablespoon of butter in a pan and cook the onions until they soften.
- Once the squash and potato are done roasting add to the pan with the butter and onions and add chicken broth, nutmeg, pepper, the rest of the salt and chopped apple. Bring to a boil just to let the flavors meld together a bit.
- Transfer to a food processor or use an immersion blender to liquify. Pour back into pan and add the rest of cinnamon.
- Stir in the cream. You can leave out the cream and the soup is still really delicious. The cream just adds a little more richness to it. If you like a thinner consistency stir in a bit more chicken broth.
- The toasted walnuts add a little crunch and texture to the soup. Add a tablespoon of butter to a pan over medium low heat and add the walnuts. Stir and toast for about 5 minutes.
- Pour the soup into the bowl and sprinkle some of the walnuts on the top. Enjoy!
Hello! My name is Christina and I started this blog to share my love of food. You can find recipes of all kinds here but I try to keep them simple and of course delicious! 
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