The hardest part about making butternut squash soup is peeling the dang butternut squash! It takes awhile, and there’s an ever-present danger of cutting off a finger. But, this soup is SO worth it! I usually halve the recipe (since I’m the only one in my household who likes butternut squash, for some crazy reason). And I’ll sometimes use organic chicken stock instead of veggie stock.
- 2 butternut squash
- 2 to 3 celery stalks
- 2 peeled onions
- 2 Tbsp. olive oil
- 3¾ cups vegetable stock
- salt and freshly ground pepper
- Preheat oven to 400.
- Halve the squash, scoop out the seeds, then peel and cut into 1″ chunks.
- Cut the celery and one of the onions into rough chunks.
- Put the vegetables in a roasting pan, sprinkle with 1 Tbsp. oil, then mix them with your hands to distribute the oil evenly.
- Roast for 45 minutes – until they are tender and lightly browned.
- Puree in blender or food processor with some of the stock.
- Add the rest of the stock, season to taste and heat gently.
- To make the garnish, cut the remaining onion into thin rings and fry in the remaining oil for 10-15 minutes, until brown and crisp.
- Reheat the soup, check the seasoning and serve in warmed bowls topped with the onion rings.