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This really is the best roasted butternut squash soup. It is creamy, easy to make, and has the perfect balance of flavors!<\/em><\/p>\nMy friend, Rachael, brought this soup to our book club, and everyone went crazy for it! I\u2019ve tried so many versions of butternut squash soup over the years, and I\u2019ve always been underwhelmed. Until now! This soup is intensely delicious and is definitely the best butternut squash soup I\u2019ve ever had!<\/strong><\/p>\nIngredients for Butternut Squash Soup<\/h2>\n One of the reasons I love this butternut squash soup so much is that the flavors are perfectly balanced. Butternut squash is naturally sweet, so it\u2019s important in a savory squash soup recipe to compliment the sweetness with a bit of salt, heat, and creaminess. <\/p>\n
\nButternut squash:<\/strong> Pre-packaged squash cubes work brilliantly well in this recipe. One large or two small-medium butternut squash, peeled and seeds\/pulp removed, will yield the 2 pounds\/6 cups squash cubes needed for the recipe.<\/li>\nOnions: <\/strong>Use two medium onions for this recipe. White, yellow, or red onions can be used. This may seem like a lot of onions, but once they are roasted in the oven, the pungent flavor mellows and sweetens. <\/li>\nChicken bouillon paste: <\/strong>This ingredient packs a hefty flavor punch and is important in the recipe. I use Better Than Bouillon brand paste. You can sub 2 cups chicken broth in place of the water + bouillon; however, I would still recommend adding a scoop of bouillon paste or 1 to 2 bouillon cubes to deepen the savory flavors. You can sub in six bouillon cubes for the 2 tablespoons bouillon paste.<\/li>\nGarlic: <\/strong>Use 2 to 3 medium cloves garlic and finely mince or press through a garlic press.<\/li>\nCream cheese: <\/strong>This ingredient adds creaminess and a bit of acidity, which helps balance the sweetness of the squash. No need to let it soften first \u2013 it melts when added to the hot soup.<\/li>\nMilk + Cream:<\/strong> I suggest using 2% or whole milk. You can sub in 1 cup half-and-half for the milk and cream, if desired.<\/li>\nCayenne pepper: <\/strong>Don\u2019t skip this ingredient! It doesn\u2019t make the soup spicy. Rather, a pinch of cayenne pepper will cut through the richness and add delicious contrasting flavor.<\/li>\n<\/ul>\nA few other everyday ingredients,<\/strong> like water, salt and pepper, are also used in the recipe. I\u2019m pretty sure you don\u2019t need me to spell out the ins and outs of how to obtain those secret ingredients. \ud83d\ude1c<\/p>\n\nHow to Make Roasted Butternut Squash Soup<\/h2>\n\nRoast the squash and onions in the oven with a bit of olive oil, salt, and pepper until lightly caramelized and golden. <\/li>\n Scrape the squash and onions into a soup pot and add the water, bouillon, and garlic. Bring to a simmer.<\/li>\n Add the cream cheese and let melt into the hot soup for a few minutes.<\/li>\n Use an immersion blender and puree the soup until smooth (alternately, you can ladle the soup into a blender to puree \u2013 make sure to vent the lid to let steam escape!). <\/li>\n Stir in cayenne pepper, salt and pepper to tase. This might be the most important step of the entire recipe! <\/li>\n Serve the soup warm with cooked, crumbled bacon (optional, but really delicious!). <\/li>\n<\/ol>\nThis recipe makes a moderate amount of soup. It can be easily doubled for more servings. <\/strong><\/p>\n\nJust between you and me, I\u2019ve had some very lackluster experiences with butternut squash soup in my lifetime. But this amazing roasted butternut squash soup has changed that for good!<\/p>\n
Let\u2019s set aside the fact that I very much embarrassed myself when my friend, Rachael, served this at book club (as in, begging for the recipe after dishing up seconds and thirds \u2013 hey! The bowls were reallllly small, ok?) and just focus on the fact that everyone else<\/span> was also raving about it. <\/p>\nMy family absolutely loved this soup when I made it for them, and I am so, so happy to finally have a butternut squash soup worth passing down through the generations. This one is a keeper!<\/strong><\/p>\n\n
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The Best Roasted Butternut Squash Soup<\/h2>\n\n
Yield: <\/span>5<\/span> to 6 servings<\/span><\/span><\/p>\n
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